Juicy Spicy Roasted Chicken

Ingredients

• Chicken (Amount and cut not specified)
• Cold water (Enough to fill a bowl for dipping the chicken)
• Lemon (A few slices, for the cold-water dip)
• Peppercorns (For the cold-water dip; amount not specified)
• 0.5 tsp Salt (For the cold-water dip)
• 3 tbsp Oil
• 1 tbsp Cilantro
• 0.5 Onion (Half an onion)
• 0.5 Tomato (Half a tomato)
• 7.5 cloves Garlic (7–8 cloves)
• 3.5 Green chilies (3–4 chilies)
• Roasted bell pepper (Amount not specified)
• 1.5 tsp Salt (For the marinade)
• 1 tsp Red chili powder
• 0.5 tsp Black pepper powder
• 0.5 tsp Cumin powder
• 1 tsp Red chili flakes
• 1 tsp Kashmiri red chili powder (Spelled “kashimiri” in the source)
• 2 tbsp Yogurt
• 1 tbsp Tomato puree or paste (Source gives puree/paste as alternatives)

Steps

1. 1

   Put the chicken in a bowl filled with cold water. Add a few lemon slices, peppercorns, and ½ teaspoon salt to the water.

2. 2

   While the chicken soaks, place the oil, cilantro, half onion, half tomato, garlic, green chilies, roasted bell pepper, 1½ teaspoons salt, red chili powder, black pepper powder, cumin powder, chili flakes, Kashmiri red chili powder, yogurt, and tomato puree or paste in a blender. Blend until smooth.

3. 3

   Remove the chicken from the water and pat it dry. Apply the marinade over the chicken.

4. 4

   Let the chicken rest for 10–15 minutes so the marinade can set.

5. 5

   Place the chicken on the oven grill and bake at 200°C for 30–40 minutes.

6. 6

   Lower the oven temperature to 180°C and bake for another 15 minutes.

7. 7

   Serve and enjoy.

Notes

The source does not specify the chicken's size or cut, the amount of roasted bell pepper, or the quantities of water, lemon, and peppercorns. It also gives no doneness temperature or instruction to remove the chicken from the oven grill before serving; verify that poultry is fully cooked before eating.

Nutrition per serving

• dinner
• main
• spicy
• roasted
• oven-baked