Spicy Baked Chicken

Written by S.Priya

Am a simple,jovial, very friendly, talkative and energtic person....music lover...

11 Comments

  1. Radha Arvindh

    Hi Priya..

    Great to c many posts coming up from ur end in a very short span..U r rocking!!!!!But,I am yet to try any of urs 🙁 🙁 .Shall surely give it a try when time permits.Keep up ur good work!!!!..So what’s up next???? 🙂

    Cheers

    Radha Arvindh 

  2. abhimuthu

    Priya,

    Nice picture(crispy outer and evenly browned). Baking for 2 hours and covering with aluminium foil really helps I guess so to make it juicy and get the perfect taste I think this is the secret.
    Will try your style. Slow and steady wins the race. ;-)Thanks Priya.

  3. suja

    Recipe sounds easy, but one quick question..Why do you need to bake for 2 hours? Usually tandoori chicken gets cooked within 40 minutes.
    Thanks.

    1. priyasudha

      Hi suja…

      Thanks..for ur q'n for my taste tandoori chickens r dry n with slightly burned exterior..here for the baked chicken , already we r baking in low heat just to not fasten the baking mode n also to get the meat very juicy n not dry,not to burn the marinated gravy too..hope i would have cleared ur doubt..

      Priya

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