Cooked to perfection, slightly browned and drizzled with an aromatic seasoning…
Hope everyone had a wonderful weekend. It snowed like crazy over here and made us feel that winter is still on. I love snow hence I’ve no complaints whatsoever. The sight of snow flakes dancing in the air and slowly trying to settle down on the ground is just magical. Everything covered by snow looks crisp, angelic and refreshing to me.
Last week, I didn’t cook anything that I can brag about. While wrapping up the week, I made up my mind that I would make something different and delicious over the weekend. Until Saturday night I continued to be wrapped up inside the lousy cage. I felt horrible and just couldn’t handle anymore, so I decided to break the cage. I geared up to the kitchen and made myself comfortable in there.
I had chicken leg/thigh pieces in the freezer, so decided to make a roast with it. I prefer chicken roast than curry as roast has a slightly caramelized flavor and tastes delicious. I first marinated the chicken with some Indian spices and then cooked it covered till it started to turn golden brown. Even at this point the chicken tasted pretty delicious. However, I felt something was missing and thought of the ways to enhance the taste of this dish. Towards the end, I drizzled ghee infused with whole garam masala over the chicken and allowed it to stand covered for sometime. I cannot explain how delicious this dish tasted, chicken was perfectly cooked and slightly caramelized. The final touch gave a phenomenal taste makeover to this dish.
Happy Valentines day to all my dear readers.
Chicken Roast
Serves: 3 people
Ingredeints
For marinating chicken
- Chicken, leg/thigh pieces- 3 (or use any bone in pieces, if cut small 6 to 8 pieces)
- Kashmiri red chili powder – 1 1/2 tsp (or use regular chili powder)
- Coriander powder- 2 tsp
- Fennel powder- 1 1/2 tsp
- Turmeric powder- 1/4 tsp
- Ginger-Garlic paste- 3 tsp
- Lemon juice- 1 1/2 tbsp
- Ground pepper- 1/4 tsp
- Salt- to taste
For making roast:
- Onions, chopped- 2, large
- Curry leaves- 1 sprig
- Pandan leaves (optional)- 1 leaf chopped long
- Tomato paste- 4 tbsp
- Salt- to taste
Final Seasoning
- Ghee- 2tbsp
- Cardamom, whole slightly smashed- 3
- Cloves, slightly smashed- 3
- Cinnamon- 2 inch slice
- Whole peppercorns- 1 tsp
- Star anise- 2
Instruction
- Marinate the chicken in the above mentioned ingredients ‘for marinating chicken’, keep aside for 15 minutes, if you have time let it marinate for an hour or so.
- Place a large non-stick pan over medium heat.
- Place the marinated chicken on it and cook covered till the chicken is half cooked.
- Add onions, curry leaves and pandan leaves, cook covered till onions have turned translucent.
- If the mixture gets dry, add little water and cook.
- Add tomato paste,combine well and cook till the chicken has cooked well.
- Taste and add more salt if needed.
- Sprinkle ground pepper over the chicken, give it a gentle stir. If you don’t want it spicy you can ignore this step.
- Cook over medium high heat and let the chicken turn slightly browned and let all the water dry off.
- Turn off the heat and cover the pan with its lid.
- Heat a small frying pan, add ghee and let it melt.
- Add cardamom, cloves, cinnamon, whole peppercorns, star anise, saute till the spices starts to get aromatic and slightly browned.
- Remove from the heat and drizzle the ghee along with the spices over the cooked chicken.
- Cover the pan and keep the chicken aside for 15 minutes so that the flavor from the seasoning gets into the chicken.
- Serve with roti, rice or with salad.
Tips:
- Kashmiri red chili powder imparts a vibrant red color to this dish and is less spicy. You could use regular chili powder instead.
- Chicken, leg/thigh pieces- 3 (or use any bone in pieces, if cut small 6 to 8 pieces)
- Kashmiri red chili powder - 1½ tsp (or use regular chili powder)
- Coriander powder- 2 tsp
- Fennel powder- 1½ tsp
- Turmeric powder- ¼ tsp
- Ginger-Garlic paste- 3 tsp
- Lemon juice- 1½ tbsp
- Ground pepper- ¼ tsp
- Salt- to taste
- Onions, chopped- 2, large
- Curry leaves- 1 sprig
- Pandan leaves (optional)- 1 leaf chopped long
- Tomato paste- 4 tbsp
- Salt- to taste
- Ghee- 2tbsp
- Cardamom, whole slightly smashed- 3
- Cloves, slightly smashed- 3
- Cinnamon- 2 inch slice
- Whole peppercorns- 1 tsp
- Star anise- 2
- Marinate the chicken in the above mentioned ingredients 'for marinating chicken', keep aside for 15 minutes, if you have time let it marinate for an hour or so.
- Place a large non-stick pan over medium heat.
- Place the marinated chicken on it and cook covered till the chicken is half cooked.
- Add onions, curry leaves and pandan leaves, cook covered till onions have turned translucent.
- If the mixture gets dry, add little water and cook.
- Add tomato paste,combine well and cook till the chicken has cooked well.
- Taste and add more salt if needed.
- Sprinkle ground pepper over the chicken, give it a gentle stir. If you don't want it spicy you can ignore this step.
- Cook over medium high heat and let the chicken turn slightly browned and let all the water dry off.
- Turn off the heat and cover the pan with its lid.
- Heat a small frying pan, add ghee and let it melt.
- Add cardamom, cloves, cinnamon, whole peppercorns, star anise, saute till the spices starts to get aromatic and slightly browned.
- Remove from the heat and drizzle the ghee along with the spices over the cooked chicken.
- Cover the pan and keep the chicken aside for 15 minutes so that the flavor from the seasoning gets into the chicken.
- Serve with roti, rice or with salad.
