Wednesday, February 6, 2008

Roast Chicken - my way

I know it is quite perverse of me to post this recipe just when we have to keep away from poultry due to the spreading bird flu hereabouts!!!!

But this is also another way to enjoy a dish I had made some time back....great memories!!!

Chicken - 1 whole dressed and skinned.

Curd - 1 Tbsp

Ginger garlic paste - 2 full tsp

Pepper - crushed - 1 tsp

Lime juice - frm one lemon

Butter - 1/2 tsp softened to room temperature (or 1/2 tsp oil)

Soy sauce - a dash

Salt to taste

Mix all the ingredients and make the marinade. Thoroughly cover the whole chicken inside and out, in the marinade. Keep for 30 minutes to 1 hour. Stuff 1 onion cut into quarters, 1 sliced tomato and some pieces of a celery stalk into the cavity.

Add 1 tbsp of water to the pressure cooker, layer the base of the cooker with onion and tomato slices (it adds to the flavour and prevents the chicken from sticking to the cooker)

I added other veggies like potato , and carrots and pressure cooked the chicken. Turn off the stove after two whistles, wait till the pressure drops and take the chickn out. In a non stick wok, add 1 tsp of oil, spread it well, remove only the chicken and brown it( about 5mints each side should do.) Keep the chicken on a platter.

Empty the veggies and the stock in the wok and reduce the liquid till it is thickened. Arrange the veggies(also tossed in a Zuchini at this point) around the chicken and pour the liquid over the whole.

Enjoy it hot.


1 comment:

  1. Mouth watering and does not take too much time ... great main dish.