The typical recipe is the Roast Chicken and gravy cooked in an English manner. However, today I’m going to demonstrate the Indianized version of the Roast Chicken. Here I have collected 1 kg of chicken which is a whole chicken. Then I will marinate it in.
- 1 tbsp Garlic paste.
- 1 tbsp Ginger paste
- half a teaspoon of Turmeric powder
- 2 tsp in Red Chilli powder,
- one quarter teaspoon of cinnamon powder
- 14 teaspoon of Clove powder
- one quarter teaspoon of Pepper powder
- Salt as desired,
- 1 Kg of Chicken.
Mix all this thoroughly. Let’s apply the rub to your Chicken with the mixture. Rub the mixture into the chicken’s cavity aswell.Let’s drizzle 2 tbsp of Oil on the chicken and we can marinate it for at least 30 minutes. I would prefer to marinate it for at least overnight , however if you don’t it is best to marinate for at least 30 minutes. We can put this off for today. To make the sauce, I’m planning to cook two tablespoons of oil. The oil is hot. Here are two onions (Medium size) that I have cut. We will fry these Onions until they’re lightly golden, but not too golden brown. The Onions have caramelized, just the how I would like to see them. I’m going to add a tablespoon of Garlic Paste, and a teaspoon of Ginger paste. Let it simmer for at least a minute. Let’s add half a teaspoon of Turmeric powder, 1 tsp of Red Chilli powder. Mix thoroughly. Close the flame.
Then we’ll wait for the mixture to cool before we will grind it to an extremely fine paste. This paste, I’m going to add it to the Kadai. I have added a bit of water to it to ensure that all the Masala that has been trapped to its sides is able to be easily put into this. In this case I will add 1 cup Coconut milk. It’s delicious and thick. We can add a cup of water to this. We need the gravy not to be too thin, but not too thick either.I will mix in Dry Red Chilies about three of them, that I just cut into smaller pieces.Two (or three) pieces of Kokam but if the Kokam isn’t available you could add Lemon juice too. A couple of Curry leaves, a little pieces of coriander (A Tbsp) A little Salt. Stir the mixture thoroughly. Then let it boil for about a minute. Once the sauce is boiling so let it cool down. Just sprinkle half a teaspoon in Garam Masala Powder. Give the sauce one final stir. The sauce, I’m going to cook it and serve it as a side dish. It’s time to cook the Chicken. You can cook it on an Oven however I’m going make it a roast in the form of a Kadai this morning. Therefore, I will add a tablespoon of oil. Also, I will just pick this Chicken and add it to. Let’s cover it. Cook it over a medium to low flame for about 10 to 15 minutes. Then, after it has cooked in one direction for about 10 minutes. We can gently flip it over to the opposite side. It is evident how perfectly the chicken been cooked in this.
Then, let’s cover the chicken with foil and cook it on the other side for another 10 to 15 minutes. As the Chicken is cooking and cooled, I’ve got some veggies I’ve steamed, such as Carrots, French Beans, Potatoes and Green Peas. We will sauté the vegetables with a bit of Salt and Pepper. Warm a little bit of oil (A teaspoon) Sprinkle with some pepper and Salt. I’m planning put in the Carrots and throw them in. Let’s take them out. Similar to that, I’ll sauté the French Beans and the Potatoes. The Potatoes will be slightly crispy and I’m going to add a bit more oil. This is Baby Potatoes, I have not taken off the skins I’m going to cook them in the same way they were. I will sprinkle a quarter of 1 teaspoon of Turmeric on top, along with along with some Lemon juice. We let the chicken cook for about 15 minutes in this particular side. The meat is already removed from the bone. It’s also cooked.
Let’s flip it gently. Potatoes are cooked Let’s put the fire out. The chicken is cooked too, let’s close the fire. We’ll take it off and place it on the form of a platter for serving. The oil we used to cook the Chicken I will drizzle it over the chicken to provide it with an extra glaze. Let’s lay out the vegetables. Let’s arrange the Peas, The Potatoes and the hot sauce. We’ll drizzle it on this. Also, our Indian style roast chicken is waiting to be served.