Yogurt Chicken Roast | Not So Junky - by Chef Siddharth | Sanjeev Kapoor Khazana

Chicken Marinated with yogurt and spices and roasted to perfection.

YOGURT CHICKEN ROAST

Ingredients

1 cup yogurt
4 chicken legs
Crushed black peppercorns to taste
Salt to taste
2 tablespoons + 1 teaspoon lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh coriander leaves
Zest of 1 lemon
1 teaspoon red chilli flakes
1 teaspoon dried mixed herbs
1 teaspoon olive oil + for spraying
1 small tomato
Fresh mustard micro greens for garnishing

Method

1. Place chicken legs on the worktop and make incisions on them. Sprinkle crushed peppercorns and salt and rub well.
2. Transfer the legs on a plate. Drizzle 2 tablespoons lemon juice and rub well. Set aside for 10-15 minutes.
3. Take a zip lock bag. Add yogurt, garlic, coriander leaves, lemon zest, chilli flakes, 1 teaspoon lemon juice, mixed herbs, salt and crushed peppercorns, fold and mix well. Add olive oil and mix again.
4. Add the chicken legs, close and refrigerate to marinate for 2-3 hours.
5. Preheat oven at 180° C. Spray some olive oil on a baking tray.
6. Place the chicken legs on the tray and apply the leftover marinade on them. Spray some more olive oil on top, put the tray in the preheated oven and roast for 12-15 minutes.
7. Slice tomato.
8. Serve the chicken hot with micro greens and tomato slices.

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