Chicken (leg/thigh) Roast


Cooked to perfection, slightly browned and drizzled with an aromatic seasoning... Hope everyone had a wonderful weekend. It snowed like crazy over here and made us feel that winter is still on. I love snow hence I've no complaints whatsoever. The sight of snow flakes dancing in the air and slowly trying to settle down on the ground is just magical. Everything covered by snow looks crisp, angelic and refreshing to me. Last week, I didn't cook anything that I can brag about. While wrapping up the week, I made up my mind that I would make something different and delicious over the weekend. Until Saturday night I continued to be wrapped up inside the lousy cage. I felt horrible and just couldn't handle anymore, so I decided to break the cage. I geared up to the kitchen and made myself comfortable in there. I had chicken leg/thigh pieces in the freezer, so decided to make a roast with it. I prefer chicken roast than curry as roast has a slightly caramelized flavor and tastes delicious. I

What you will need

Chicken, leg/thigh pieces- 3 (or use any bone in pieces, if cut small 6 to 8 pieces)

Kashmiri red chili powder - 1½ tsp (or use regular chili powder)

Coriander powder- 2 tsp

Fennel powder- 1½ tsp

Turmeric powder- ¼ tsp

Ginger-Garlic paste- 3 tsp

Lemon juice- 1½ tbsp

Ground pepper- ¼ tsp

Salt- to taste

Onions, chopped- 2, large

Curry leaves- 1 sprig

Pandan leaves (optional)- 1 leaf chopped long

Tomato paste- 4 tbsp

Salt- to taste

Ghee- 2tbsp

Cardamom, whole slightly smashed- 3

Cloves, slightly smashed- 3

Cinnamon- 2 inch slice

Whole peppercorns- 1 tsp

Star anise- 2


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