I love chicken baked
like this, simple and yummy! This recipe is inspired by my mama (as is most of
the time) She had quite a few awesome preparations for 'chicken bake' (will
show you more preparations in later posts) of which this was an all time
favourite. This bake was one of the first dishes I made for Reju after our
marriage and he loved it each time I made it. It can be eaten with nice fresh
bread or even as a meal on its own.
This dish is by far
one of the easiest dishes I have made, a real life saver when you are
absolutely lazy to cook and stay long hours in the kitchen. And yesterday was
one of those days and thus decided to give it a whirl myself. Not disappointed
at all, and will definitely keep making it often.
Ingredients
Chicken - 10 to 12
pieces (approx)
Big onions – 2 (big;
finely sliced)
Potatoes – 2
(parboiled; cut into medium sized cubes) (refer notes)
Assorted veggies - 2
cups (parboiled; cut into small cubes) (refer notes)
Freshly crushed garlic
- 4 to 5 cloves
Pepper - 1/2 to 3/4
tsp (adjust as per spice tolerance)
Salt - to taste
Cornflour - 1 tsp
Oil
Butter
For Marinade
Ginger & Garlic
paste - 1 ½ tsp
Pepper - 2 to 3 tsp
(adjust as per spice tolerance)
Salt - to taste
Chilli garlic sauce -
1 tbsp
Tomato sauce - 1 tbsp
Green chilli sauce – 1
tbsp
Soy sauce – 1tbsp (I
have used dark soy, you can use light soy too)
Method
Make gashes in the
chicken and marinate it with the ingredients listed under “For
Marinade” and let it rest for 3 to 4 few hours in the refrigerator.
(overnight marination is the best)
Parboil the assorted
veggies and keep aside. Heat oil in a wok and sauté the sliced big onions
along with a pinch of sugar (Sugar is added for caramelization which adds to
the lovely rich colour and delicious flavour) till it turns golden brown.
Once done, keep aside. Sauté cubed potatoes and assorted veggies in a little
butter with a dash of pepper, salt and crushed garlic and keep aside.
Then take a baking
dish, grease it with butter and arrange the chicken pieces on it. Add small
blops of butter on the chicken pieces here and there. Cover the dish with
aluminium foil. Preheat the oven at 100°C for 15 minutes. Then place the
chicken in the oven at 250°C for 10 to 12 minutes and then leave it at 180°C
for half an hour. At the end of half an hour, take out the chicken pieces and
flip them over. Take the gravy/juices from baking dish and keep aside. Remove
the aluminium foil and place it back in the oven for 15 to 20 minutes at the
same temperature. (or till chicken is cooked till crisp) Once done, take out
from the oven and place on serving dish. (If the baking dish is a 'Bake &
Serve' dish, leave the chicken pieces in the same dish)
Preparation of Sauce
Mix the cornflour with
the gravy and keep aside. Now heat oil in a wok and add the gravy into it. Add
the browned onions and mix well. Keep stirring till the gravy thickens, switch
off the flame and pour this sauce over the baked chicken.
Serve with assorted
veggies and fresh bread or as a whole meal.
Notes:
1. Veggies I used were
red, yellow and green bell peppers, potatoes, carrots and baby corn. You can
also use brocolli or other veggies of your choice. Do not parboil the
bell peppers.
2. You can replace the
regular potatoes with baby potatoes. You can also make a mashed potato to go
with this.
3. You will see that
the top of the chicken looks blackish, don't worry it’s not burnt, its just the
soy sauce’s rich colour.
Source:
Mama
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