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Monday, March 20, 2017

Chicken Pepper Roast

IMG_2599
 

When we first moved to the US and were living in the temporary housing, my kitchen was obviously not fully setup yet as most of my appliances were still floating in a ship somewhere over the atlantic. However, I had to entertain some guests and cooked up this chicken pepper roast because it needed very few and common ingredients. My husband liked it so much that he frequently requests for a re-do.  Here is a post from one of those many re-dos.

Ingredients

  • 1lb. chicken cut into medium pieces on bone
  • 1/4th cup thick plain yogurt
  • 2 tbsp. lemon juice
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • 2 tsp. Kashmiri red chili powder
  • 2 tsp. chicken tandoori masala
  • 2 tsp. minced ginger
  • 1 tsp. chopped green chili
  • 10 - 15 curry leaves
  • 1 tbsp. black pepper corns
  • 5 tbsp. ghee
  • 1 tsp. sugar
  • Salt to taste
  • Cilantro for garnishing 
 

Procedure

In a mixing bowl take chicken pieces and marinate it well with yogurt, lemon juice, ginger garlic paste, Kashmiri red chili powder and chicken tandoori masala and salt. Let it rest for at least three hours.

Line a baking tray with aluminum foil. Now take the chicken pieces and shake off the excess marinade from it and lay them on the tray in single layer. Don't discard the marinade. Pre heat the oven at 200C and bake the chicken pieces for about twenty minutes. Don't forget to brush up ghee every five minutes.

After baking is done, you will notice a good amount of watery liquid is accumulated in the baking tray. Keep this liquid along with the marinade.

In a small pan start cooking the marinade along with the liquid and let it simmer until  the quantity is just enough to coat the chicken pieces. Check the seasoning and adjust. This is the time you add sugar to it.

Now heat 3tbsp. ghee in a cooking pan. After it melts add chopped ginger and green chili to it and sauté on very low heat for about a minute or two. add chicken pieces to it along with the cooked marinade. Toss everything well so that the chicken pieces are well coated with spice. Cover and let it sit on low heat for about 2-3 minutes.  Pour the rest amount of ghee and add freshly crushed pepper corn and curry leaves to it. Give it a good mix before you turn off the heat. Garnish with fresh cilantro and enjoy..

3 comments:

Baisakhi said...

Hi Somtapa di,
lovely recipe. does this recipe not require any onions? I think in your picture, I can see onions but could not find it in the recipe thus clarifying.

Somtapa Brahmachari said...

If you want you can add. Like the way I did. I like crunchy onions in almost everything.😀

Baisakhi said...

Me too :)

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