Arbi Chicken Roast

Name: Arbi Chicken Roast
Total time: 3600 s
Yield: 4 person
Cuisine: Indian
Ingredients: 1 kg chicken cut into 4 pieces; 200 grams hung curd; 2 cups coriander leaves; 1 cup mint leaves; 2 green chillies; 2 tsp coriander powder; 1 tbsp cumin powder; 2 tbsp mustard oil; 2 tbsp tandoori masala; 2 tbsp red chilli powder; (3 to 4 tbsp) Ginger-garlic paste; As Per Taste Salt; Half teaspoon garam masala powder; as required Turmeric powder; As Required Red food colour (optional); 2 cups coriander leaves; 1 cup mint leaves (pudina); 50 grams curd; 1-2 garlic pods; 1 green chilli; As required Tamarind pulp; as per taste Rock star; As per taste Sugar

Sudeshna Rajib Das @cook_85882015

New Delhi

#ESR
Let's enjoy this unique starter on this Eid and enjoy it with your family and friends.

Sudeshna Rajib Das @cook_85882015

New Delhi

#ESR
Let's enjoy this unique starter on this Eid and enjoy it with your family and friends.

Saved

Ingredients

1 hour

4 person

1 kgchicken cut into 4 pieces
ForMasala for marination
200 gramshung curd
2 cupscoriander leaves
1 cupmint leaves
2green chillies
2 tspcoriander powder
1 tbspcumin powder
2 tbspmustard oil
2 tbsptandoori masala
2 tbspred chilli powder
(3 to 4 tbsp)Ginger-garlic paste
As Per TasteSalt
Half teaspoongaram masala powder
as required Turmeric powder
As RequiredRed food colour (optional)
For making green chutney dip
2 cupscoriander leaves
1 cupmint leaves (pudina)
50 gramscurd
1-2garlic pods
1green chilli
As requiredTamarind pulp
as per tasteRock star
As per taste Sugar

Saved

Steps

1 hour

1

Firstly wash the chicken pieces well and give cuts over it as shown in the image below. Now keep them aside.
2

Now take a mixing jar just add coriander leaves and pudina and 2 green chillies as mentioned above and grind them into a smooth paste, without adding any water. Remember this is masala for marinating the chicken pieces. We will make the green chutney part later.
3

Now take a large mixing bowl. Add curd, ginger-garlic paste, turmeric powder, red chilli powder, salt to taste, cumin powder, coriander powder, garam masala powder, red food colour, mustard oil and coriander and pudina paste (mentioned in step 2).
Now mix everything well and form a smooth, lump-free paste.
4

Now apply and coat this masala all over the chicken pieces very well, as shown below. Now store them in a large tiffin box if possible and cover it well and keep this marinated chicken overnight in your freezer.
5

On the next day, remove it from the freezer and let the marinated chicken come to a room temperature. Now heat a large pan add 3 to 4 tbsp of oil in it. Then put the chicken pieces in it. Remember the pieces should get enough space to cook. (Refer to the image below).
6

Keep the flame at the lowest. Now cover the pan and let it cook for about half an hour. After sometime, slowly flip the sides. Then again cover the pan and let it cook until it's done. Remember to keep the flame low. The timming depends on the size of the chicken pieces and the flame of your gas-oven.
7

Remove it on the plate once it's done. Now to give it slightly smoky texture and flavour, try to burn it slightly from both the sides, by placing it over a jaali as shown in the image below.
8

Your Arbi Chicken Roast is now ready. Now finally let's come to making green chutney. For that, in a mixing jar add coriander leaves, mint leaves, garlic pods, green chilli, sugar, rock salt, curd and tamarind pulp. Now blend everything into a fine paste. Your green chutney for tandoori is now ready too.
9

Serve this unique Arbi Chicken Roast with some green chutney and some salad.