Fusion Indian Roast Chicken

FUSION INDIAN ROAST CHICKEN

Hi everyone, Thank you once again for reading my blog. Here is one fusion Roast Chicken recipe. The spices which is used is very familiar and easy to get.

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken leg with thigh (Boneless)	2	pcs
2	Oil	40	ml
3	Hung curd	20	gm
4	Ginger garlic paste	20	gm
5	Turmeric Powder	5	gm
6	Curry Powder	5	gm
7	Crushed Pepper	10	gm
8	Garam Masala	5	gm
9	Chopped onion	20	gm
10	Chopped Garlic	20	gm
11	Demi glaze	50	ml
12	Salt	to	taste
For Brown Rice
1	Steamed Rice	50	gm
2	Butter	20	ml
3	fried Onion	15	gm
4	Curry powder	5	gm
5	Turmeric Powder	5	gm
6	Chicken Stock	15	ml
7	Salt	to	taste

METHOD:

* Marinate the chicken with oil, hung curd, ginger garlic paste, turmeric powder, curry powder, crushed pepper, garam masala, salt and keep in the freezer for at least 45 minutes.

* Seal the Chicken pieces both the sides in the hot grill until it sealed it properly. Remove the chicken pieces and keep it a side.

* Heat oil in a pan. Add Chopped onion, garlic, sauté it well. Add Demi glaze. Season it well. Add Chicken pieces and cook it well.

 * Serve with Brown rice and sautéed Vegetables.

For Brown Rice-

* Melt butter in a pan. Sauté Brown onions, add turmeric powder, Curry powder, and then add chicken stock.

* Season with salt. Add steamed rice, toss it well.

Chicken Lababdar

CHICKEN LABABDAR

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken tikka(5 pieces)	5	Pieces
2	Refined Oil	1	Tspn
3	Ginger garlic paste	50	gm
4	Fine chopped onion	1	no
5	Fine chopped tomatoes	3	no
6	Kasoori methi	10	gm
7	Green Chilly	5	no’s
8	Fresh cream	25	ml
9	Soaked Cashewnut(broken)	25	gm
9	Salt	To	taste
10	Coriander leaves	1	bunch

METHOD:

* Heat oil in a frying pan. Add cumin seeds, crushed coriander seeds. Once cumin seeds start cracking adds fine chopped onions, sauté it for 3-4 minutes.  

* Add ginger garlic paste and sauté in a medium flame for 2-3 minutes until it turns in to golden brown in colour.

* Add tomatoes, Kashmir chili powder, turmeric powder, Broken soaked Cashewnut, mix it thoroughly.

* Add ½ cup of water and put in simmer for at least 10 minutes.

* Remove from the flame and allow it to cool down, then blend in a mixer and make a smooth tomato puree and keep a side.

* Heat oil in a frying pan, add fine chopped garlic sauté it until golden brown in colour. Add chilli powder and cook it for 5-7seconds so that you can get a good colour, add one cup of water.

* Add Chicken tikka and boil it for 2-3 minutes so that Chicken tikka gets fully cooked from inside.

* Now add the smooth tomato puree, and season it with salt. Add Kasoori methi and garam masala, and fresh cream, mix it thoroughly and cook in a medium flame for 2 minutes.

* Garnish it with coriander leaf, tomato wedges and fresh cream (as shown in the picture), serve hot with Indian bread.

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Dum ka Murgh

DUM KA MURGH

 Scroll down to see step by step process

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken	kg	1
2	Ginger garlic paste	tbsp	2
3	finely chopped Onions	no	2
4	Yogurt	1	bowl
5	Tomato puree	Tbsp
6	Green chili	no	2
7	Black pepper	Tbsp	1/2
8	Almonds	Tbsp	1/2
9	Fresh cream	Tbsp	1
10	Green cardamom	No’s	4
11	Oil	Tbsp	3
12	Red chili powder	Tbsp	1
13	Saffron	A pinch
14	Cloves	No’s	4
15	Turmeric Powder	Tbsp	1
16	Cinnamon stick	No’s	2
17	Lemon juice	Tbsp	2
18	Salt	To taste
19	Fine chopped coriander	Tbsp	1
20	Mint leaves for garnish	1 peice

METHOD:

* Heat oil and fry onion slices until brown then take out and spread on absorbent paper.  

* Mix and marinate chicken with fried onion, tomato puree, almond, red chili powder, green chili, turmeric powder, salt, black pepper powder, ginger and garlic paste, all spice powder, lemon juice, yogurt and saffron for 2 to 3 hours.

* Heat oil in large pan and add green cardamom, cinnamon stick, clove, black peppercorns stir for a while.

* Now add marinade chicken into pan and fry on medium flame.

* Add 1 cup water now simmer it for 2-3 minutes.

* Seal the vessel with aluminum foil.

* Put the sealed vessel on a heated grill or tawa to make it dum for around 8-10 minutes.

ssel with aluminum foil.

* Take out the Aluminum foil and finish with cream and seasoning.

* Garnish with fried onion, almond flakes and mint leaves.

* Serve hot with Indian bread.