Roasted Buttermilk Chicken Curry

roasted buttermilk chicken currySometimes you just want to have something simple, no fuss, not many ingredients, yet delicious.

roasted buttermilk curry chicken 8 This recipe is all that and more, more because it’s healthy for you and me, and doesn’t take time to cook.

roasted buttermilk curry chicken 5 Recipes that include marinating the meat, are flavorful and result in tender and aromatic dish. I didn’t use the real buttermilk, I never really use it and I find mixing milk with lemon gives better taste, makes the meat tender and is lower in calories.

roasted buttermilk curry chicken 1This dish will take over night to marinate but it’s worth it. I like to have it with some mashed potato on the side, it tastes amazing with mashed potato.


Roasted Buttermilk Chicken Curry

Serves 2. 288 calories per serving.

1 cup buttermilk (3/4 cup milk + 3 tablespoons lemon juice set aside for 5 minutes)

280gm skinless chicken drumstick and thighs

2 teaspoon oil

1 teaspoon curry powder

1/4 teaspoon red chili powder

Salt to taste

Black pepper

1/2 teaspoon garlic powder


Β – In a bowl, add all the ingredients except chicken and oil, mix well.

– Add the chicken to the marinade, then cover and keep in the fridge over night, or at least for six hours.

– Heat the oven 200C/400F.

– Grease a baking pan/sheet with oil. Place the chicken on the baking pan and bake for 25 to 30 minutes.

– Serve hot with Indian bread or mashed potato on the side.


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