Roast Chicken

Ingredients

• • Chicken (cut into 4 pieces) - 1

Ingredients For Marination

• • Vinegar - 1 tablespoon
• • Tomato sauce - 3 tablespoons
• • Worcestershire sauce - 1 tablespoon
• • Salt - ½ teaspoon
• • Pepper - ½ teaspoon
• • Oil - 1 tablespoon

Ingredients For Sauce

• • Garlic (crushed) - 1 teaspoon
• • Worcestershire sauce - 2 teaspoons
• • 8 & 8 sauce - 1 teaspoon
• • Tomato puree - 3 tablespoons
• • Pepper - as required
• • Salt - as required
• • Maida - 1 ½ teaspoons
• • Chilly paste/Tabasco sauce - ½ teaspoon
• • Water - 1 ½ cups
• • Chicken cube - 1 (optional)

Method

• 1. Wash the chicken well. Marinate with all the ingredients given under marinade.
• 2. Keep aside to marinate for 2-3 hours.
• 3. Heat 1 Tablespoon oil in a pressure cooker.
• 4. Add the chicken pieces and stir fry on high flame till the chicken gets well browned.
• 5. Add 1 ½ cups water. Pressure cook to give 2 whistles.
• 6. Check to see if the pieces are absolutely tender.
• 7. Remove the pieces of chicken on to a serving platter.
• 8. Reserve the left over stock in the pressure cooker.
• 9. To prepare the sauce, mix together worcestershire sauce, 8 & 8 sauce, tomato puree and chilly paste in a small bowl and keep aside.
• 10. Heat 2 Tablespoon oil in a non stick pan.
• 11. Add garlic and stir fry till it just changes colour slightly.
• 12. Add maida, stir for a few seconds, add the reserved stock and 1 ½ cups water.
• 13. Add the sauces mixed in the bowl and the chicken cube.
• 14. Cook stirring continuously till thick.
• 15. Adjust the seasonings. Remove sauce from fire.
• 16. Spoon the hot sauce over the chicken pieces.
• 17. Serve with boiled carrots, beans and fried potatoes, along with a bread basket.