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SAMOSASIndian Roast Garlic Chicken
1 Kg Boneless Chicken
Marinate Chicken with 2 tblspn Ginger-Garlic Paste
Salt, 3-4 tblspn black Pepper
1 tspn white pepper powder
1 whole Lemon Juice
1 tblspn Grill Steak Seasoning
4 cloves,3-4 saboot kaali mirch
1 tejpatta( bay leaves)
2"stck dalchini(cinnamon)
1 tspn Red Chilli Flakes.
Imp Ingredient Herbs Seasoning-
Use 1 Fresh Sprig Rosemary, Thyme, Oregano,
1 tspn Paprika
1 tsp caynne pepper
1 tblspn of Herb Mixture
VEGETABLES: 8-10 Organic Carrots diced
1 potato chopped, 1 tomato sliced
1 Celery, 3-4 Onions Thinly Sliced
1 Inch Ginge
5-6 Cloves Of Garlic
SAUCE
In a Bowl For The Chicken Marination mix together the following:
1 tblspn Salt, 1 tspn Garlic Salt
3 tblspn Butter, 2 tblspn Oil
3/4 cup-1 cup tblspn Hot Sauce (Louisiana,or Red Hot Sauce)
1 tblspn Green Chilli Sauce
1 tblspn Worchestershire Sauce
1 tblspn Tamari-Darg Aged Soya Sauce
1 tblspn Black Vinegar
2 - 3 tblspn Tobasco Sauce
3 tblspn Cornstarch /Cornflour dissolved in 1/4 cup water
METHOD
In a Dutch Oven, heat butter,oil. Add the Ginger-Garlic,half the Onions,laung ,peppercorns
Stir for two minutes.Add the chicken and saute or bhuno for five minutes.
Add 4 Cups water.
In a Hamilton Beach Stock Pot ,put all the ingredients with the stock,vegetables and put heat on high for 2 hours and low cooking 2 hours.
OR Traditionally in Pressure Cooker,Boil
Cover and cook 20 minutes,till chicken is tender
Remove the chicken pieces from the stock.
Strain and Reserve stock. Add Cornflour paste.Boil.
Add salt and pepper.Add Chicken,Capsicum.
Serve with bread or hot Steamed RiceOne Whole Chicken Cut Into 6 Pieces
Marinade the Chicken with 6-7 Gashes in front and back side and keep it overnight in Refrigerator
Salt to taste
1/4 Teaspoon Pepper
1 Large Onion
1 tablspn Worchestershire sauce
Lemon Juice
Chaat Masala ( Optional )
1/4 TSPN Vinegar
Vegetables (Optioonal )
A bunch of carrots,Beans,Capsicum
Indian Spices
2 tspns Fennel Powder
2 tspns Ginger Powder
2 tspns Chicken Masala
Process Preheat the ovwn to 350 degrees.Take a large pot. Throw two bay leaves ,2 laung, 2 cardamom pods .Saute about a minute.Put the Roast Chicken pieces and keep stirring for 15 minutes till the oil seperates. After frying in ghee ,put some cooking sparay in the Grill and layer the Chicken pieces. Let it cook in the oven for about 20-25 minutes or till the chicken cooks through . Serve with hot Rice or Vegetables .
