I have this habit of collecting recipes from a regional magazine (Vanitha) for as long as I can remember. And every time I feel like experimenting, I always turn to these. And thankfully all of the recipes that I have tried out till date have been successful. This is unlike the recipes you try from the net where a major chunk of them turn out to be disasters.
A traditional british style chicken roast, this dish was bursting with flavours. And the good thing is this chicken roast can be served with rice, pulao, rotis, well almost anything!
Ingredients
1kg chicken (cleaned and cut into medium sized pieces, I used boneless pieces since my children find it easier to eat chicken that way)
Ghee as required
2 cup onion (finely sliced)
1 up capsicum (diced)
2 stalks of celery (chopped)
2 teaspoon chilli powder
1 teaspoon pepper powder
Salt to taste
1 teaspoon cornflour
To marinate
1 tablespoon soya sauce
1 teaspoon tomato sauce
2 teaspoon Worcestershire sauce
1 tablespoon ginger garlic paste
1 teaspoon pepper powder
1/2 teaspoon mustard powder
Salt to taste
How To
Combine all the ingredients for marination and mix well with the chicken pieces and keep aside for 2 hours.
Heat 1-2 tablespoons of ghee in a pan and sauté the chicken pieces till they turn golden brown. Remove these pieces and keep aside.
Now sauté onion in this pan till translucent and then add capsicum and celery and sauté for a couple of minutes. Stir in the ginger garlic paste and sauté for 2-3 minutes. Add chilli powder, pepper powder, salt and the left over marinade and fry till browned. Add the chicken pieces and some water/chicken stock to this and cook till done on low flame. Mis the cornflour in some water and add to the mix and cook till the gravy thickens. Serve hot with potatoes and carrots sautéed in butter and herbs or for a more Indian version, serve with pulao or rotis.
Source: Vanitha
Chicken Roast
