September 09, 2009

Quick Roasted Chicken

People are beginning to wonder if I am a veggie. Not even a single post on my staple food! Chicken!

Here’s a quick chicken recipe, a tweaked version of Easter Chicken Roast from Mrs. K. M. Mathew’s Flavours of the Spice Coast. The original recipe is for one whole chicken minus the liver and other non essential parts. But I prefer using drumsticks or diced chicken.

Roasted Chicken

For 250 gms of Chicken, prepare the marinade with

  • Turmeric powder – 1 tsp
  • Chilli powder – 1 tsp
  • Garam masala – 1 tsp
  • Coriander powder – 1 tsp
  • Pepper powder – 1/2 tsp (Optional)

Alternatively (as per the original recipe) you can prepare the marinade by grinding together turmeric, chilli powder, 4-5 cloves, 1 inch cinnamon stick.

Mix all the ingredients with 1 tbsp vinegar and salt as required into a thick paste and rub into the chicken pieces. You can almost roast it instantly. If you have the luxury of time, keep it marinated for an hour. It yields better result.

In a shallow pan, fry the chicken on low heat in a tbsp of oil. When it is evenly browned, add 1/2 cup hot water and cook till done. Remove the chicken from the pan and let the gravy thicken. Return the chicken to the pan and cook on low heat to coat with gravy. Top it with some sautéed onion rings. Goes best as a starter with a glass of red wine. It is equally good with some hot rice and tuvar dal fry.

4 comments:

Thesolidwoodflooringcompany said...

hhmm it looks really yummy ;)

Minu said...

Thanks Marytin! It tastes yummy too ;)

Christelle Jean Pinto said...

A vegan also would give up on the veggies looking at this dish! SLUURRPPPP ;P

Minu said...

Ms Pinto! Will you trade your egg curry for this!!! ;)