Roasted Herbal Chicken

Cooking Time : 8 minutes micro cooking or 30 minutes baking in a convection mode.

Ingredients

Chicken legs

 

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8

Green chillies

 

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8

Spinach puree

 

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2 tbsp

Pepper powder

 

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1 tsp

Hung curds

 

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2 cups

Coriander, chopped

 

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1 cup

Ginger-Garlic paste

 

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2 tbsp

Lemon juice

 

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2 tbsp

Mixed spice powder

 

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2 tsp

Cashew paste

 

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2 tbsp

Corn flour

 

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1 tsp (opt)

Preparation & Cooking

1. Wash and clean chicken legs and prick them nicely with a fork.
2. Grind coriander and green chillies together with curds.
3. Mix together hung curds, green chilli and coriander paste, ginger-garlic paste, lemon juice, spice powder, cashew paste, spinach purée, salt and pepper; rub the curd marinade nicely on chicken pieces and marinate for 3 hours.
4. Place the chicken legs on the outer side of a microwave-safe platter and cook for 10 minutes, first 6 minutes on HIGH and next 4 minutes on micro medium , turning once. Or Preheat the convection mode of your oven for 180 to 200° Celsius. Arrange the chicken pieces in a baking tray and bake them for 30 to 35 minutes. Turn them with a pair of tongs once and baste with a little oil.
5. Take out the tray and check if the chicken is done, and serve it hot. If some liquid is left in a baking tray, collect it and boil with leftover marinade. Mix 1 tsp corn flour with 2 tbsp water and pour in the marinade. Cook on HIGH for 2 minutes and serve it as a dip.

Serving

Serve freshly baked and mildly flavoured herbal chicken as a starter.

Variation

Make ‘Herbal Tikkas’ with boneless chicken, cook for 5 minutes on micro MeDIUM and serve as starters. Use paneer cubes instead of chicken and cook the same way.

Note

This dish is a part of high protein and low calorie diet as there is hardly any fat in it.

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