Rotisserie chicken roast

• Servings: 2
• Marinating time: 15 minutes.
• Pre heating time: 15 minutes..
• Cooking time: 40- 50 minutes.
• Total time: 80 minutes.

Today is holiday, but my husband went to office. While returning from office he brought chicken. That time I was getting irritated, what to do with this chicken because I have already finished cooking our lunch. That is fish kabab, which I am going to upload next…

Then I was in dilemma, whether to keep it in refrigerator, or to make something today only, finally I decided to cook a starter…

Here it is…

Ingredients:

• Chicken (leg): 2 no.
• Hung Yogurt/curd: 100 gm
• Ginger paste: 1 teaspoon
• Garlic paste: ½ teaspoon
• Chilli powder: 1 teaspoon
• Salt: 1 teaspoon
• Garam masala powder: half teaspoon
• Edible color (optional): 1 pinch
• Butter/Oil: 1 tablespoon

Preparation:

1. Take the chicken in a bowl. Wash it. Rub with 2 table spoon curd. Keep aside for 10-15 minutes.
2. Wash the chicken again.

Method:

1. Marinate the chicken with rest of the yogurt/curd, ginger, chilli powder, Garam masala powder, garlic paste, salt, and colour. (Leave it for minimum two hours, you can leave it for longer period also but then keep it in refrigerator.
2. Take out extra marinate from the chicken pieces, cook it into the barbecue/grill or shallow fry with less oil.
3. But here I cooked into OTG with help of Rotisserie process. First it is necessary to pre heat the oven for 10-15 minutes at 180 degree C.
4. Then continue to cook for 45-50 minutes (Time to time check the chicken for its colour and moisture, if it looks dry, smear with butter).
5. It is ready to serve with green chutney and onion rings.

Enjoy the starter…

Rotisserie chicken roast by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.