Chicken roast with potatoes

Ingredients:

• 12 medium : Chicken legs(or any part u like)
• 6 baby : Potatoes(peeled)
• 4 tbsp : Yogurt
• 2 tsp : Crushed red chillies
• 1 tbsp : Lemon juice
• 1 tbsp : Vinegar
• 1 tsp : Soya sauce
• 1 tsp : Pomegranate powder
• 1 tsp : Salt
• 1/2 tsp : Turmeric powder
• 2 tsp : Garam masala
• 1 tsp : Garlic powder
• 1 tsp : Tandoori masala
• 1 tsp : Whole corriander seeds
• 4 tbsp : Fresh corriander
• 1 medium : Fresh green chilli

 
Directions:

Put yogurt in a large bowl and mix all the ingredients into it. Then put chicken legs and potatoes in it. Mix well with hands and put it in the fridge for at least three hours. Then preheat the oven for 15 minutes at 230 C. Place the chicken and potato mixture on a baking tray, foil it and put it in the oven for around 1-hr. Check it after half an hour and stir it little bit. Put again in the oven until it is cooked and all the excess water dries. Serve it hot with mint chutney.

Note: If you see that chicken is cooked but there is still some water in it then put the chicken in the oven without a foil until all excess water dreid.