Chicken Pot Roast(Indian Version)

Preparation Time: 60 min

Cooking Time: 50 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Pepper: 1 tbsp

Ginger garlic Paste : 2 tbsp,

Green chillies: 5 medium

Cumin: ¼ tsp

Curd: 2 tbsp

Pudina Leaves(Mint): 2 cups

Garam masala: 1 tsp

Chicken Masala(any branded one):1 tbsp

Butter: 2 sticks-approx 25gm

Salt: to taste

Basil Leaves: 1 cup

Butter: 3 sticks(approx. 50 gm)

Chicken : 2 kg with skin.

Olive Oil: 1 tbsp

Preparation:-

1)      Grind the items under masala to a fine paste in a mixer.
2)      Clean, wash and drain the chicken thoroughly in lime and vinegar.

3)      Make cuts over the skin with a knife so that the masala goes in well.
4)      Marinate the Chicken pieces with the masala mix prepared.
5)      Also stuff masala under the skin by making pockets in between skin and flesh.
6)      Stuff Butter and masala inside the chicken too.
7)      Stuff Basil leaves too inside the skin pockets. Drizzle lime juice all over the chicken.

8)      Keep it marinated for 10 mins or store in freezer for 2-3 days if not using it at the moment.
9)      Microwave it in convection and grill mode in 600w for 25 mins  each side for better cooking.(after 15 mins take it out flip it and microwave for another 25 mins)

10)  Chicken Pot Roast is ready and serve it hot with mint sauce.

Note:- Once it is warm u can cut it with a knife or you can pull it as it’s soft. You can also put cut potatoes, Onion and garlic cloves inside chicken and microwave.