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Chicken Roast – Mom's Style

If you ask me to name some of my favouritechickendishes, my Mom’s style Chicken Roast would beamongthe top ones. I like this dish for its thick gravy and the potato juliennesin it. These juliennes absorbs the taste of the gravy and they taste even better than the chicken itself. This is probably the only dish where I would happilysacrificethe chicken pieces for the extra gravy and the juliennes. 😉

Here’s the recipe

Chicken Roast – Mom’s Style

Source: My Mom 🙂

Chicken Roast - Mom's Style

If you ask me to name some of my favouritechickendishes, my Mom's style Chicken Roast would beamongthe top ones. I like this dish for its thick gravy and the potato juliennesin it. These juliennes absorbs the taste of the gravy and they taste even better than the chicken itself. This is probably the

Ingredients
  

  • 1 kg Chicken

For the marinade

  • 6 Cardamom Green
  • 6 Clove
  • 2 inchs Cinnamon
  • 6 Black peppercorns
  • 1/2 tablespoon Ginger paste
  • 1/2 tablespoon Garlic paste
  • 1/2 tablespoon Vinegar
  • 1/2 teaspoon Chilli powder
  • 1 - 1/2 teaspoons Coriander powder
  • 1/4 teaspoon Turmeric powder
  • as required Salt
  • a few Curry leaves

For the Roast

  • 1 or 2 Potato julienned
  • 3 onions Sliced
  • 1/4 tablespoon Ginger paste
  • 1/4 tablespoon Garlic paste
  • 1/4 teaspoon Turmeric powder
  • 1 - 1/2 teaspoons Coriander powder
  • 1/2 teaspoon Chilli powder
  • 2 - 3 sprigs Curry leaves

Instructions
 

  • Crush the cardamoms, cloves, cinnamon, peppercorns and mix with the rest of the ingredients of the marinade. Marinate the chicken with this mixture and keep aside while you prepare the potatoes and onions.
  • Fry the potato juliennes in hot oil/ghee till golden brown. Drain onto anabsorbentpaper. Keep aside.
  • Cook the marinated chicken till done. Drain the chicken pieces and reserve the liquid for later use.
  • Fry the chicken pieces in the oil-ghee mix for a minute. Those who like the chicken to be firm can fry till it becomes brown in colour. Drain onto an absorbant towel. Reserve 2 tablespoons or more of the fried oil for further use.
  • In another pan, heat the reserved oil. Add the curry leaves followed by sliced onions. Saute till they caramelise. Add the ginger-garlic pastes and stir for a minute or till the raw smell goes. Add the coriander powder, chilli powder, turmeric powder and stir well for a minute or two. Add the fried chicken pieces and potato juliennes along with the reserved liquid. You can add water if needed. Mix well and let it simmer for 3 minutes or till you get the right colour and consistency. Switch off and serve hot.

Notes

Note
Though this dish can be prepared with oil, using ghee/clarified butter will enhance the taste.
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