Roast Chicken

It’s been quite some time since my last post. I have not had many non vegetarian recipes here, so I thought I will go ahead with some chicken recipe. I wanted to try some new dish which we have not eaten so far. Then I remebred my “Roast Chicken”. Its filling dish with fiery, juicy taste. As the name suggests it’s a dry chicken dish and not soaked in gravy. Its excellent when served with Vegetable Biryani.
For us Saturday is the day for big lunch since we can both sit down together for lunch. I love coconut based gravies but my gastronome better half is not very fond of it so I constantly try to cook things which have no coconut flavor. So I thought of making Roast chicken, My friend R's speciality.
It gets its taste from the fiery red whole chilies and other spicies. This one does not require too much of actual cooking time and even preparation time is not much although marinating takes abt 2 hrs. This recipe I think will appeal to one n all.

ROAST CHICKEN



Ingredients:
1 lb Chicken
A fistful of Red chilies (preferably beedgi chilies)
6 flakes garlic
1 tsp jeera powder
½ tsp coriander powder
2 whole cloves
1 inch stick cinnamon
8 cashewnuts
1 tbl spn vinegar ( I use Red wine vinegar)
1 tbl spn butter
Salt

Soak the red chilies in rot water for 30 min and cashews for 10 minutes.
Grind everything (except for butter, salt, and chicken) together to a paste.
Marinate chicken for 5 minutes with only salt and then add the paste.
Marinate for 2-3 hours. Melt butter in a pan, add the marinated chicken and cover for 5 minutes. Open the lid and let the chicken cook in its own juices.
Roast on a high flame, stirring continuously, till dry.
Optional: season with fried onions.

You could serve this with some vegetable Pulao, Noodles but my personal favourite is when served with Vegetable Biryani.
“Its just delicious” was what I Heard.