In Hyderabad under the instigation of my husband and couple of his carnivorous friends we used to have what I refer to as Meat Party. They’d head out to the old city near Masab Tank and buy a ton of chicken roast, tangri, raan and goat paya. After they came back they would rave about the Irani chai they had while waiting for their meat to come out of the tandoor.
Since Masab Tank is a bit of a longer drive, we put extra effort and make it at home. Now I have a 7 year old assistant who helped me with the garnishing.
- 1 whole chicken cleaned ( Not more than 800 gms)
- 1 tsp. Kashmiri red chili powder
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tbsp. lemon juice
- Salt to taste
Clean the chicken and pat it dry. Now with a sharp knife make deep
incisions over thigh, drumsticks and breast part. Make some gashes on
the joints as well. These incisions will help to cook the chicken
evenly and faster.
Take a wide pan and rub the chicken with all the ingredients listed
under first marinade. Rub the marinade well inside the slits and keep
it for half an hour.
- 1 cup hung yogurt ( Tie yogurt in a muslin or fine cloth and hang it
for about 2hrs. to allow the excess water to drain out)
- 1 tsp. ginger garlic paste
- 1 tsp. Kashmiri red chili powder / paprika powder
- 1/2 tsp. garam masala
- 1/2 tsp. black salt
- 2 tbsp. mustard oil
- 1 tsp. turmeric powder
- Salt to taste.
Heat oil in a pan till it is piping hot. Now turn off the heat and add
turmeric powder to it. Let the color get infused in the oil.
In a mixing bowl mix all the ingredients listed under second marinade
along with the mustard oil and whisk it to make a homogeneous mixture.
Massage the chicken with this marinade real well. Rub the marinade
inside the slits and inside the empty stomach. Let it rest for about
Preheat oven at 400F and bake it for 15 mins. Take the chicken out of
the oven, baste it with oil and turn it over. Again bake it for 15-20
mins till the chicken is tender and the juices run clear when the
chicken is pierced by a knife near the bone.
Serve it hot with freshly cut onion rings and chat masala.