Usually, many people think that roasting a chicken is quite painstaking & requires a lot of time & effort. This may be true if one is baking it. This recipe which I am posting today is not only simple & easy but can be prepared in a jiffy. Those who are new to cooking will be delighted with this roast & first timers will find it a breeze.
It is prepared using a pot/ dekchi/ handi on a gas stove with Indian spices. It is so moist & delicious. It is excellent for sandwiches & great as a starter. It can stay well in the fridge for more than a week but since it is so tasty it may be finished within a day. It is ideal for bachelors & working people as it will be handy to fix a quick meal after a hard day at work.
You can prepare a lovely stir fry/ chilli fry with this Chicken Roast & children will definitely enjoy it. You can serve this roast with French fries, baked or mashed potatoes. You may prepare it with whole chicken too. If using whole chicken, debone the chicken after roasting, shred it & enjoy!
This roast is my mother-in-law’s recipe which she taught me when I was new to cooking. Besides, I learnt a lot from her & I truly miss her.. She was an excellent cook & measured all ingredients with her hands. I have tried to re-create it. She had great taste & judgement in every thing she put her hands to. I still feel “Mummy was the best”. I’m sure she would have been proud of me & my blog .. This recipe is dedicated to her. I feel blessed to have her as my mother. I say this because I feel her presence every day.
Mummy’s Chicken Roast is an all time favorite with my family & so here is this recipe just for you .. Happy Roasting! J
3 Tender Chicken Breasts (boneless)
2 one inch Cinnamon Sticks
½ tsp. Turmeric pwd.
½ tsp. Mustard Seeds
2 inch piece fresh Ginger (sliced)
15 cloves of fresh Garlic
1/3 tsp. Sugar
Juice of one Lime
Salt to taste
Vinegar to grind to paste (preferably sugarcane vinegar)
4 dry Kashmiri Chillies (deseeded & broken)
3 tbsps. Vegetable Oil
Wash chicken breasts & drain well.
Rub in the juice of lime & keep aside for about 10 mins.
Grind with vinegar the above mentioned ingredients to a thick paste. (Use vinegar sparingly while grinding).
Apply this paste to the chicken & marinate preferably overnight in the fridge.
Heat oil in a pan till hot. Add broken dry chillies & marinated chicken breasts.
Fry the chicken breasts on high flame till steam is released from the chicken.
Reduce heat & cook on slow fire with the lid closed.
Make sure the chicken is cooked through & dry but some gravy should be retained. Cool the chicken thoroughly.
Slice the chicken, place on a plate & drizzle some of the gravy on it. Serve garnished with French fries.