Roasted Buttermilk Chicken Curry


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

Cooking Instructions:

  1. In a bowl, add all the ingredients except chicken and oil, mix well.
  2. Add the chicken to the marinade, then cover and keep in the fridge over night, or at least for six hours.
  3. Heat the oven 200C/400F.
  4. Grease a baking pan/sheet with oil. Place the chicken on the baking pan and bake for 25 to 30 minutes.
  5. Serve hot with Indian bread or mashed potato on the side.

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