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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 205.6
  • Total Fat: 6.4 g
  • Cholesterol: 90.3 mg
  • Sodium: 449.8 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 0.6 g
  • Protein: 28.7 g

View full nutritional breakdown of Chicken Broast calories by ingredient
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Chicken Broast

Submitted by: DRASADAF


Number of Servings: 8

Ingredients



    * Roasting Chicken, 1100 grams (remove)
    * Garlic, 8 cloves (remove)
    * Ginger, ground, 1 tsp (remove)
    * Sunflower Oil (oleic), 1 1tsp (remove)
    * Salt, 1 tsp (remove)
    * Turmeric, ground, 1 tsp (remove)
    * Chili powder, 1 tsp (remove)
    * *Coriander seed, 1 tsp (remove)
    * Red Ripe Tomatoes, 1 large whole (3" dia) (remove)
    * Onion Rings, 1 portion (8-9 onion rings) (remove)
    * *Indian Green Chillies, 50 gram(s) (remove)
    * *Cumin seed, 1 tsp (remove)

Directions

Marinate:-

Take garlicpaste,tomato paste,red chilli powder,turmeric powder,salt,cumin seeds,garam masala powder,dhania powder amd mix well.
take whole chicken with skin.Clean it well.Fill in between the skin and the chicken the marinade.massage the chicken really well.Keep for 2 hrs in fridge.
then take an oven tray and grease it a bit with oil.Spread onion rings,tomato rings and just place whole green chillies.on top of it place the marinated chicken.
Preheat oven at 260'C then put the chicken in oven.Keep at 200'C for 45 mins and turn chicken upside down at half time.
serve hot.


Number of Servings: 8

Recipe submitted by SparkPeople user DRASADAF.






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Member Ratings For This Recipe

  • Problem here is I don't know anything but Fahrenheit. So what is the oven temperature? Does anyone know? Found out, no problem. I used 450 degrees and the chicken turned out great. - 6/11/11

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