Mustard Chicken

Mustard Chicken:
2 whole chickens
3 tbsp ginger/garlic paste
1/4 cup vegetable oil
Ground black pepper
1 tbsp mustard
1 tbsp cumin powder
1/4 tsp turmeric powder
Lemon juice
1 to 2 tbsp tandoori masala

Mix all the ingredients and marinate the chickens.
Place the chickens in a roasting pan the ones with the wire racks inside, usually used to roast a turkey. If you don’t have a roasting pan then just place them in a regular oven safe pan.
Bake the chickens in a 450 degree oven for about 15 to 20 minutes until the chickens have crusted up.
Now reduce the heat to 300 and cover the chickens with aluminium foil and continue baking.
Cook the chickens covered until it’s fully cooked.
Once ready, remove the chickens from the oven and let them stand out uncovered for a minute or two.
Then cover the chicken with the same foil paper and let them rest for a few minutes before cutting them.
Serve the chickens whole or cut them before serving them.

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