Roasted Chicken

Ingredients:

• 1 tsp chaat masala
• Full chicken or cut into big pieces (around 600 gms)

1st Marination:

• 1/2 Black/ Rock Salt
• 2 tsp lemon juice
• 1 tsp ginger garlic paste

2nd Marination:

• Half Cup hung curd (it should become half Cup after hanging)
• 1/2 tsp black pepper powder
• 1 tsp ginger garlic paste
• Kashmiri Red chilli powder 2 tsp
• Juice of 1 lemon
• 1/2 - 3/4th tsp Rock Salt or as per taste
• 3 tsp tandoori chicken masala
• 2 tbsp mustard oil

Method:

1. Make incisions in chicken so all marination goes inside. Keep in a bowl and add all Ingredients of first marination. Rub the Marinate well on the chicken and inside the incisions, cover and refrigirate for an hr
2. Mix together all Ingredients of 2nd Marination, then rub it nicely on the chicken as well as inside the incisions
3. Refrigirate for at least 3-4 hrs, best is 6 hrs
4. Preheat oven at 200°C for 10 mins. Meanwhile, grease wire rack with oil and place chicken on it. Once oven is preheated, place the drip tray on the lower section, and slide in the wire rack in the middle section. Roast for 25 mins, turn chicken pieces upside down and Roast the other side for further 25 mins. Take out, sprinkle chaat masala on it and serve hot with green chutney and onions.