Baked Green Masala Chicken & Potato Wedges
1.Whole Chicken-1 1/4 kg
Clean the Chicken and pat dry with Kitchen tissues.Prick the chicken with fork all over or make slashes.
2.For the marinade
Garlic -2 big (Chinese ones)
Whole Pepper -3/4 tsp
Green chillies-6-8
Coriander leaves-1/4 cup
Mint leaves-1/4 cup
Lime juice-1 tbsp
Grind this together into a smooth paste .Use 2-3 tbsps of this paste.
Ginger garlic paste-1 1/2 tbsp
Salt to taste
Turmeric-1/2 tsp
Chilli flakes -1 1/2 tbsp
Olive oil-1 tbsp
Yoghurt-2 tbsps
Mix the marinade and the above ingredients and spread over the Chicken and underneath the skin.Cover the bowl with cling wrap and refrigerate for 5-6 hours.Remove the Chicken from fridge 1/2 an hour before u bake so that it comes to room temperature.
4.Potatoes-4 big
Pepper-1/2 tsp
Salt to taste
Chilli powder -1/4 tsp
Olive oil-2 tsp
Meanwhile cut the cleaned potatoes into wedges .Apply all the above ingredients and bake for 50-60 minutes or till done at 200 C.
I cooked the wedges in boiling salted water till half done & applied the above ingredients and baked it along with some onions and garlic.
Place the potatoes,onions halved and garlic in a tray and then place the Chicken over this and bake it in a preheated oven at 200 C for 50-60 minutes or until done turning the sides twice in between.
Serve with kuboos,garlic cream cheese sauce and hummus .
Garlic Cream Cheese Sauce
1.Garlic-1/4 cup
Canola Oil-1/2 cup
Lime juice-1 tsp
Salt to taste
Cream Cheese-3-4 triangles
Grind the garlic in the small jar of the mixie.Add the lime juice,salt and 2 tbsps of oil and pulse 10 times.Add the remaining oil and pulse again 10 times.Now add the 2 cream cheese triangles and pulse again for 2-4 times.Add the remaining cream cheese and pulse again.If it’s too thick you can add 2 tbsps of milk and pulse again to make a creamy spread.Homemade Garlic Cream Cheese Sauce/Spread is ready
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