Oven roasted masala chicken and potatoes
Curries With Bumbi · ♥ 924 likes · 32.5K views · 5 min video
Read about drumsticks in the BrightCulinary Book
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Ingredients
Method
Techniques
- ½ cup plain unflavoured yogurt
- ½ cup water
- 1 tsp Kashmiri red chilli powder
- 5 whole chicken drumsticks
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp mustard powder
- 1½ tsp dried thyme
- salt
- freshly crushed black pepper
Whisk yogurt, water, red chilli powder, salt and black pepper smooth in a bowl.
Add the chicken and marinate overnight in the refrigerator; take it out at least half an hour before cooking.
Place the chicken in a cast iron skillet with about 3 tablespoons of oil, reserving the marinade.
Spice paste and first bake
- 3 tbsp oil
- 1 tbsp softened butter
- grated garlic
- grated ginger
Mix softened butter with grated garlic and ginger, smoked paprika, cumin, coriander, turmeric and mustard powder and a few tablespoons of the marinade into a paste.
- 1 tsp smoked paprika
- turmeric powder
- reserved marinade
- salt
- freshly ground black pepper
Sprinkle the chicken with salt and pepper and spread some paste on top, reserving the rest.
- 2 whole potatoes
Bake in a preheated 375 F oven for 30 minutes; meanwhile stir the remaining paste into the marinade and slice the potatoes a quarter inch thick.
- 1 tsp garam masala powder
- salt
- pepper
Move the chicken to a plate; add the spiced marinade and a teaspoon of garam masala to the skillet, then the potatoes with salt, pepper and dried thyme.
Nestle the chicken into the potatoes, spoon the yogurt mix over, and bake covered at 375 F for 45 minutes or until a meat thermometer reads 170 F, basting with the gravy at 20 minutes.
- parsley
Move the chicken to a plate under foil; raise the oven to 420 F and bake the potatoes 15 minutes until crisp outside with a thick gravy.
Crisping the potatoes
Return the chicken to the skillet and serve right away with cucumber raita or a salad; add parsley at the end.