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Roast Chicken
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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.
Collections:
Non-Vegetarian
Chicken
Starter
North Indian