INDIAN ROAST CHICKEN
This sounds so boring that I tend to call it 'Indian Spiced Chicken' as it's a lot more descriptive of the recipe.......
Provided by franja
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dry roast the almonds & coconut in frying pan until browned - but not burned & set aside.
- Heat oil in frying pan & fry onion, stirring, until golden brown.
- Mix ginger, garlic, chillies, Garam Masala & salt with the yoghurt.
- Add the nuts & mix well.
- Add the onions, mix well & set side.
- Arrange chicken in ovenproof dish & spoon over the yoghurt mix.
- Oven 160O C for 35-45 mins.
- (Fan oven 140O C for 25-35 mins).
- Check juices run clear when chicken pierced with knife or skewer.
- Garnish with lemon wedges & coriander leaves.
- Serve with a salad.
- (If you don't have fresh chillies use 1 - 2 tsp chilli powder.
- For a spicier dish, add more chilli, garlic & Garam Masala).
Nutrition Facts : Calories 658.6, Fat 55.1, SaturatedFat 12.1, Cholesterol 98.2, Sodium 749, Carbohydrate 13.9, Fiber 2.6, Sugar 8.5, Protein 28.9
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