Natural yogurt, spicy paprika, ginger, and a touch of grated lemon zest are the ingredients that give this Indian-style roasted chicken its exotic flair, which we invite you to prepare today. This is a different way to cook chicken, and you can use drumsticks and thighs or even chicken breasts, depending on personal preference. In our case, we used chicken drumsticks and thighs because the meat tends to stay juicier when baked, but you can...
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Wash the chicken and pat it dry.
In a bowl, mix the minced garlic, salt, pepper, oil, lemon juice, paprika, ginger, and grated lemon zest.
Add the chicken to the mixture and let it marinate, either covered or placed in a freezer-safe bag, in the refrigerator for 12 hours.
Remove the marinated chicken from the refrigerator and place it in a baking dish that has been lightly greased with olive oil.
Pour the marinade over the chicken.
Cover the dish with aluminum foil and bake in a preheated oven at 200°C (400°F) for 20 minutes.
After the first 20 minutes of cooking, remove the aluminum foil and baste the chicken with the cooking juices.
Continue baking until the chicken pieces are golden brown.
For juicier chicken, use drumsticks and thighs instead of breasts or wings.
Marinate the chicken for at least 12 hours to enhance the flavors.
Serve with roasted potatoes, mashed potatoes, or a green leaf and tomato salad for a complete meal.
Can I use chicken breasts instead of drumsticks and thighs?
Yes, you can use chicken breasts, but drumsticks and thighs tend to stay juicier when baked.
How long should I marinate the chicken?
It is recommended to marinate the chicken for at least 12 hours to allow the flavors to fully develop.
What can I serve with this dish?
You can serve it with roasted potatoes, mashed potatoes, or a green leaf and tomato salad.
Can I make this recipe spicier?
Yes, you can increase the amount of spicy paprika or add chili powder to make it spicier.
Can I use Greek yogurt instead of natural yogurt?
Yes, Greek yogurt can be used as a substitute for natural yogurt.
