Family & Kids

Chicken Masala Roast - Recipe


600 grams chicken

4 garlic cloves, crushed

1 tbsp. of fresh, grated Ginger

1 tsp red chilli powder

1 cup yoghurt

1 tbsp of ground Fenugreek, methi

1 bunch fresh mint, pudina

1 bunch fresh Coriander

2 tbsp Vinegar

2 tsp Salt, or to taste

1/2 tbsp clove powder, laung

1/2 tbsp Cardamom, hari elaichi

1 tsp of turmeric



Grind fenugreek, ginger, mint, garlic, coriander, salt, vinegar, cardamom, red chilli powder and clove till you get a smooth paste. Mix in the yogurt.

Place the chicken in a tray and marinate with the spice paste; cover and leave in the fridge for 4 hours, or overnight.

Preheat the oven to the highest temperature and put the tray in the oven. After 20 minutes, turn the heat to 200-250 degrees C and roast the chicken for another 20 minutes until a knife inserted in the biggest piece can cut through smoothly. Serve with cooked rice or by itself, as a side dish.

Aaliya Khan


This article appeared in The Milli Gazette print issue of 16-31 March 2015 on page no. 22

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