Fenugreek Roasted Chicken Thighs is originally Amrita Chowdhary's recipe. I tried it and found it wonderful. Now Fenugreek Roasted Chicken Thighs is something that make me want to get off my bed roast loads of chicken. Whenever i am lazy, born out of grumbling stomach and an empty refrigerator at an ungodly hour ,i mix dried fenugreek leaves with roasted chicken as they pack serious flavor punch. Here is how to start.
- 10 Chicken Thighs,Organic Is Best Skin Off Though
- 1/2 Cup Yogurt
- 1 Tbsp Garlic Paste
- 1 Tbsp Ginger Paste
- Oil, To Flash Fry The Thighs(Canola, Sunflower Or Groundnut Will Do)
- 1/4 Cup Of Dried Fenugreek Leaves(Kasoori Methi)
- 1/2 Cup Of Chilli Flakes
- Salt, To Taste
- Olive Oil, To Drizzle Over While Roasting
Click Image to Enlarge
Click Image to Enlarge
- In a large bowl, coat the chicken pieces with with yogurt, garlic and ginger paste. Cover the bowl with cling and leave to marinate overnightin the refrigerator.
- Preheat the oven to 180 deg C.
- Heat the oil in a skillet. Shake the access marinade that's collected at the bottom of the bowl. Fry chicken thigh in the hot oil until they caramelize. Fluctutate the heat between high and medium depending on how quickly the oil browns. On medium-high heat, frying the thighs for 45 seconds on each side works just fine.
- Line a baking tray with aluminium foil and lay the chicken thighs on it. Pour over the remaining marinade in the bowl. Sprinkle the kasoori methi, chilli flakes and salt, over the chicken. Drizzle some olive oil, as well,to help the roasting process along .
- Roast for 40-45 minutes or till the juices run clear. You want chicken to be white when pierced at it's thickest part .
Roasted baby potatoes, steamed rice oor salad to serve with. Enjoy!
No comments:
Post a Comment