Recheiado masala (some people call it recheado, rechad, reshad and so many other things ;) ) is a great Goan masala that you can put to so many different uses. Here we use the Recheado masala on chicken and bake it, not only a hot favourite but healthy too (provided your chicken is skinless) as there is no oil used.
 |
| Roasted Chicken with Recheiado Masala |
Chicken legs or chicken (cut into pieces as desired)
Recheiado masala
Salt to taste
Method:
- Apply salt to the chicken. (I normally use 1 teaspoon salt for 1/2 kg of meat)
- Poke the chicken pieces a bit with a knife so that the Recheiado masala gets in.
- Apply the Recheiado masala and keep aside for marination. If there is no time to set it aside also, it is ok; you may proceed further.
How to bake chicken with recheiado masala - Put the chicken pieces in a tray and bake in oven at 200C for half an hour to one hour depending on the quantity or until done.
No comments:
Post a Comment