Roasted Jeera chicken

Abundantly flavoured Indian spiced chicken with a gentle heat. Incredibly easy to make ideal for alfresco gatherings and those impromptu picnics, especially with the British weather!
Prep Time 5 mins
Cook Time 15 mins
Course Main Course

Ingredients
  

Dry

  • 1 tsp Cumin (ground)
  • ½ tsp Cumin seeds
  • ½ tsp Garam masala
  • ½ tsp Ground black pepper
  • ½ tsp Turmeric (ground)
  • ½ tsp Salt

Wet

  • 6 Boneless, skinless chicken thighs
  • 100g Plain Greek-style yogurt
  • 2 tbsp Vegetable oil
  • 5g Garlic (finely grated/puree)
  • 10g Fresh coriander (finely chopped plus extra for garnish)

Instructions
 

  • Preheat the oven to 200C and set aside a baking tray or large shallow oven dish.
  • Mix all the dry ingredients in a small bowl.
  • Mix all the wet ingredients except the chicken in a large bowl and combine.
  • Place the dry spice mixture into the wet and mix well to combine all the ingredients to create a thick marinade.
  • Place the chicken thighs into the marinade and coat each thigh.
  • Place on a baking tray and cook for 15 minutes or until cooked through with a golden-brown crust.
  • Serve with a wedge of lemon.

Notes

  • This cooks well on a barbeque grill as well as in the oven.
  • Leftovers can be shredded to a salad.
  • Chicken can be marinated up to 24 hours beforehand and stored in fridge; bring to room temperature before cooking.

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SCHOOL MILK

SCHOOL MILK

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