Sometimes you just want to have something simple, no fuss, not many ingredients, yet delicious.
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.
This 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
1/2 teaspoon garlic powder
– 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.