Roast Chicken

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INGREDIENTS

Marinate 1 whole chicken overnight with the following ingredients mixed to a paste:

1 tablespoon lemon juice

1 cup greek yoghurt

1 tablespoon tomato puree

1 teaspoon ginger garlic paste

3 teaspoon chillie powder

1 teaspoon crushed chillies

1 teaspoon crushed jeera

1 teaspoon garam masala

1 teaspoon salt / to taste

Pinch tumeric

Few drops of egg yellow colouring (powder)

METHOD

After marinating overnight, place in oven tray with whole baby onions. Dot with butter & cover with foil. Bake at 180 for half an hour. Remove foil & return to oven for another 45mins, basting every 10 minutes with its own juices.

INFO / TIPS

Serve with garlic bread & potato wedges.
Potato wedges:
Scrub & wash potatoes. Cut into wedge shapes. Boil in water for 20 mins. Drain in colander. Fry in deep oil on high for about 10 mins till golden. Drain on paper towels. Sprinkle with spices & serve hot.

BACK TO RECIPE

Converters

Easy quantity conversions

Type in a quantity on any side to get opposing value

lb / pounds	=	kg

oz / ounce	=	grams

Cups to Grams

Butter

Cups	Grams
1/4 cup of Butter	57 grams
1/3 cup of Butter	76 grams
1/2 cup of Butter	113 grams
1 cup of Butter	227 grams

Dry Goods

Cups	Grams	Ounces
1/8 c (2 tbsp)	16 g	.563 oz
1/4 cup	32 g	1.13 oz
1/3 cup	43 g	1.5 oz
1/2 cup	64 g	2.25 oz
2/3 cup	85 g	3 oz
3/4 cup	96 g	3.38 oz
1 cup	128 g	4.5 oz

Flour

Cups	Grams
1/8 c (2 tbsp)	16 g
1/4 cup	32 g
1/3 cup	43 g
1/2 cup	64 g
2/3 cup	85 g
3/4 cup	96 g
1 cup	128 g

Sugar (Granulated)

Cups	Grams
2 tbsp	25 g
1/4 cup	50 g
1/3 cup	67 g
1/2 cup	100 g
2/3 cup	134 g
3/4 cup	150 g
1 cup	201 g

Honey,Molasses & Syrup

Cups	Grams
2 tbsp	43 g
1/4 cup	85 g
1/3 cup	113 g
1/2 cup	170 g
2/3 cup	227 g
3/4 cup	255 g
1 cup	340 g