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Murgir Jhal Roast (Spicy Chicken Roast)

Serves four people.

Chicken Ingredients:
  • Medium sized chicken - 1
  • Onion paste - 4 tablespoons
  • Garlic paste - 2 teaspoons
  • Ginger paste - 1 tablespoon
  • Chili powder - 2 teaspoons
  • Black pepper - ½ teaspoon
  • Nutmeg - ½ teaspoon
  • White vinegar - 2 to 3 tablespoons
  • Salt - 1 teaspoon (as needed)
  • Butter - 4 tablespoons
Frying Ingredients:
  • Chopped ginger - 2 teaspoons
  • Chopped garlic - 2 teaspoons
  • Cardamom - 5 to 6
  • Cinnamon - 1 (1" stick)
  • Sugar - 1 teaspoon
  • Lime juice - 1 tablespoon
  • Oil - ¼ cup
Preparation:
  • Cut the chicken into roast-size pieces.
  • Stab the chicken pieces a few times with a fork.
  • Clean and rinse.
  • Marinate the chicken with all the (chicken) ingredients, except for butter.
  • Refrigerate for 3 to 4 hours.
  • Take the mix out of the refrigerator and remove the chicken pieces from the mix.
  • Brush the chicken with butter.
  • Fry the chicken lightly in a little bit of oil and keep aside.
  • Heat the rest of the oil in a pan and fry the garlic, ginger, cardamom and cinnamon.
  • Add in the chicken pieces and the mix, and cook for 3 to 4 mins.
  • Pour in a cup of water.
  • Keep covered over low heat for 10 minutes.
  • Turn the chicken pieces over as they are cooking.
  • Stir in the lime juice and sugar once the gravy dries up a bit.
  • Cook until the chicken is lightly fried.
  • Turn off the heat and serve.

1 comment:

jack lance said...

it looks spicy and delicious after cooking.
refrigeration installation