Spicy roasted chicken recipe is inspired by Indian Tandoori Chicken. In Indian Tandoori Chicken, chicken is marinated in a spicy yogurt sauce and mustard oil and slow-cooked in the Tandoori oven. The tandoori oven is a type of oven that uses coal and wood. The spicy, tangy, and smoky flavor of the tandoori chicken is so addictive. The Pungent and smoky flavor of the mustard oil compliments the meat. If you can find mustard oil, please try it in your grill recipes. I have tried to bring a similar flavor into this spicy roasted chicken but roasted in the conventional oven. If you find the mustard oil please try it once. The mustard oil adds a pungent and smoky flavor to the meat.
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Ingredients:
- 700 gram of chicken drumstick without skin(6 drumsticks)
- 1 tbsp of melted butter
- 2 tbsp of thick curd/yogurt
- 1 tbsp of lemon juice
- 1 tbsp of oil or mustard oil
Spice Powders
- 3/4 to 1 tsp of Indian red chili powder or any spicy Chili powder (cayenne, Korean chili powder)
- 2 tsp of Kashmiri red chili powder or any mild chili powder with bright color ( Paprika, Mexican chili)
- 1/2 tsp of white pepper powder
- 3/4 tsp of onion powder
- 1 tsp of Homemade garam masala or this or this
- 3/4 tsp of garlic powder
- 1/2 tsp of Ginger Powder
- 1 tsp of salt
- 1/2 tsp of turmeric powder
- 1/4 tsp of white sugar (optional)
Procedure:
Step 1: Marination:
1. Make three deep cuts till the bone on all the drumsticks and Using the Kitchen towel or tissue wipe the excess moisture or water from the chicken. Place the chicken drumsticks in a large bowl, Make sure there is no water or moisture in the bowl.
2. In a small cup combine all the spice powder.
3. Add the spice blend all over the chicken and using the hand, coat the chicken with the spice blend. Using the fingers apply the spices into the cuts. Chicken should be evenly coated with the spices.
4. Then, add the curd and lemon juice and make sure chicken is well coated.
5. Cover the Bowl with a plate or plastic wrap and let it marinate for 30 minutes either in the fridge or on the counter-top.
Procedure for the oven roasted chicken:
Option A: Quick Process
Step 2: Oven Grill
6. Move the top shelf of the oven closer to the grill and, Preheat the oven to 420 degrees Fahrenheit.
7. Line a medium-size baking tray with aluminum foil and apply a thin layer of oil.
8. Arrange the chicken pieces on the baking tray and place it in the preheated oven for 12 to 15 minutes. Flip the chicken pieces and let it cook for another 12 to 15 minutes or until chicken is cooked.
9. Turn off the oven, remove the tray from the oven and drain the moisture/water/fat from the baking tray.
Step 3: Broiling the chicken:
10. Brush the chicken pieces with oil and butter blend. Place chicken tray back into the oven on top shelf closer to the oven rods.
11. Now turn on the broil, let the chicken broil exactly for 2 minutes until the chicken pieces develop some roast marks. Based on the your oven’s setting this will take around 2 to 3 minutes but, definitely not longer than that. Keep in Mind all oven’s aren’t the same so keep an eye while the chicken is broiling. Broiling is cooking the food in high/burning fire. If the food broils for a longer period it might burn and, catch fire.
12. Once the roast marks appear, turn off the oven. Even after turning off, the rods on the top surface of the oven will be burning/red. Once the top rods stop burning, carefully flip over the chicken pieces and again, turn on the broil. Let the other side broil until the roast mark appears, about 1 minute.
Option B: Slow Process
( Chicken stays juicy and tender for a long time. I prefer slow process)
- Move the top rack closer to the grill/oven rods and place a deep tray filled with water under the top shelf, then preheat the oven to 350 Fahrenheit.
- Line the Baking tray with aluminum foil and oil the foil. Arrange the marinated chicken leg on the tray and place it on the top shelf, right above the water.
- Allow the chicken to cook for 40 minutes then, carefully take out the tray from the oven. Remove the liquid or excess fat collected on the tray to a cup. Use this fat/liquid to make a dipping sauce. Brush the chicken with oil and butter blend, and put the tray back into the preheated oven. Continue to bake for another 50 minutes and turn off the oven.
- Leave the tray with chicken in the oven on the top shelf closer to the oven rods and turn on the broil. Let the chicken broil for 2 minutes and turn off the broil. Don’t open the oven door right away. Wait for the fire on the grill rods to settle down may take 1 to 2 minutes. Carefully take out the tray, flip the chicken pieces downside facing up and place it back on the top shelf of the oven. Turn On the broil, allow the chicken to broil one last time for a minute. Turn off the oven, leave the chicken in the oven for 5 minutes, then remove the chicken from the oven.
Roasted chicken on Tawa/Pan:
1. Once the chicken is marinated, add about 2 tablespoons of oil(only oil) and heat the pan on medium heat.
2. Arrange the chicken pieces, two or three at a time and keep tossing the chicken until it develops roasted marks on all sides.
3. Reduce the heat to medium-low and cover the pan with a lid and cook the chicken until well done.
4. Uncover the pan and coat the chicken with the butter oil blend. Increase the heat to high and roast the chicken for a minute or the outer surface is dry and roasted.
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