Festive DESI Chicken Roast

INDIAN CHICKEN ROAST

INGREDIENTS:

1 whole de skinned chicken
2 cups of yogurt
1 tbsp garlic paste
1 tbsp of ginger paste
1 tsp pf turmeric powder
2 tbsp of red chilli powder
1 tbsp of coriander seed powder
1 tsp of cumin seed powder
1 tsp of garam masala
Salt to taste
1 cup of fresh pomegranate juice
2-3 tbsp of oil
1/2 mace
1/2” cinnamon
2 star anise
1 black cardamom
2-3 green cardamom
7-8 cloves
10 peppercorns
1tsp of fennel seeds
1 tsp cumin seeds
2 sliced onions
1” ginger
7-8 cloves of garlic
4-5 green chillies chopped
1/2 cup of cashew nuts
15-20 raisins
2 tomatoes sliced
1/2 tsp of turmeric powder
1 tsp of red chilli powder
1 tsp of garam masala
2-3 tbsp of mustard oil
1 cup of water
3-5 tsp of oil
3 tsp of butter
250 gms of blanched beans
Boiled baby potatoes cut into half
250 gms of blanched carrots
Salt and pepper
1 tsp of garlic paste




METHOD:

Take 1 whole de skinned chicken
Give slight insertions onto the meat

For the marination
Take 2 cups of yogurt
Add 1 tbsp garlic paste
1 tbsp of ginger paste
1 tsp pf turmeric powder
2 tbsp of red chilli powder
1 tbsp of coriander seed powder
1 tsp of cumin seed powder
1 tsp of garam masala
Salt to taste
Add 1 cup of fresh pomegranate juice
Mix everything together
Marinate the chicken well with the masala

Keep the chicken aside to rest


For the gravy
Heat 2-3 tbsp of oil
Add whole spices- 1/2 mace
1/2” cinnamon
2 star anise
1 black cardamom
2-3 green cardamom
7-8 cloves
10 peppercorns
1tsp of fennel seeds
1 tsp cumin seeds
Once the spices release an aroma,
Add 2 sliced onions
Sauté till the onions turn brown in colour
Add 1” ginger
7-8 cloves of garlic
4-5 green chillies chopped
Sauté it for a minute
Add 1/2 cup of cashew nuts
15-20 raisins
Add 2 tomatoes sliced
Cook till the tomatoes are done
Add 1/2 tsp of turmeric powder
1 tsp of red chilli powder
1 tsp of garam masala
Mix it well
Shut the flame and wait for the mixture to cool down
Grind it into a fine paste


Heat 2-3 tbsp of mustard oil in the same kadhai
Place the chicken in the kadhai
Put the marinate on top of the chicken
Cover and cook it on a medium to low flame on one side,
Flip again and cook it for another 15-20 minutes
Cook it again without covering, till the water dries up
Place the chicken on the serving platter

In the juices in the kadhai, add the gravy
Add salt to taste
Add a cup of water accordingly
Bring the curry to a boil
After cooking, add the gravy on the chicken and on the side

In a kadhai,
Heat 1 tsp of oil
1 tsp of butter
Add 250 gms of blanched beans
Sprinkle some salt and pepper
Sauté it for a minute
Add it to the chicken in the serving platter

Take 1 tsp of oil and 1 tsp of butter
Add 250 gms of blanched carrots
Add salt and pepper accordingly
Sauté it
Add it to the chicken in the serving platter

Heat 2 tsp of oil
Add 1 tsp of garlic paste
Add 1 tbsp of butter
Add boiled baby potatoes cut into half
Sauté them till they are crisp
After sautéing them crisp, add it to the serving platter





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Produced by- Shashank Alshi, Shivani Jaiswal & Team




Desi Chicken Roast, Festive Nonveg Recipe, Non veg recipes, Chicken Recipes, Chicken Easy Recipes, Roast Recipes, Chicken Roast Easy Recipe



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