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| Bengali Roasted Chicken |
My cousin sister and her husband dropped into Calcutta on their way to Sikkim.We were meeting after a long time. And all the times she would hear about the recipes I created, she would say that she will visit our place to have it.So, the time had come and I was more than happy to oblige. Since they were scheduled to arrive after a long journey, so I thought of something that was light on the stomach, but equally tasty.This recipe was suggested by the wife and it went excellently with the beer, which we served chilled.
We cheered over beer with some long gone stories and it was a great time that we had.
I had bought a few Chicken thighs and marinated the Chicken in Vinegar and some salt for more than 24 hrs.Make deep incisions in the chicken pieces so that the ingredients go deep inside the chicken.
Serves: 2
Marination Time: 24 hrs.
Preparation Time: 30 mins
Cooking Time: 35-40 hr
Ingredients:
- Marinated Chicken thighs(described above): 2
- Ginger Paste:1 tbsp
- Garlic Paste: 1 tbsp
- Coriander Powder: 1 tsp
- Turmeric Powder: 1 tsp
- Dry Red Chili Powder: 1 tsp
- Crushed Black Pepper: 1.5 tsp
- Salt: Salt has been used for marinating the chicken.So, add salt only if required.
- Vegetable Oil: 4 tbsp to coat the Chicken pieces.4-5 tbsp for frying.
- Take the Chicken out from the marinade and gentlly rub all the above ingredients over it.Keep aside for 30 mins.
- Heat 5 tbsp of vegetable oil in a pan.
- Once the oil gets hot, add one Chicken thigh.
- Turn the heat to low and fry both the sides of the chicken thighs – by putting a lid on the pan.
- Fry till the chicken pices turn golden brown.
- Continue to check till the chicken pieces turn tender.
- The entire process should require around 40 mins at the end of which the Chicken fry should be ready
