A version of this Roast, was quite frequent in our home during my childhood days. I loved the gravy, in particular the well done cute round potatoes. I have never been too fond of the classic dry western roast. So I wanted to share this Desi gravy version of the chicken roast with all of you. The sauces are the key in this dish. It’s a combination of Worcestershire sauce, tomato ketchup and Barbeque sauce. The sauces by themselves will make the dish ultra tangy and so it’s important to add sugar to balance the taste. Unlike most roasts which cooked in an oven or a grill, this dish needs to be cooked over a flame in a pan or a wok another Desi connotation apart from the Gravy. This dish is ideal for dinner and goes well with bread rolls or buttered toast. You can add some sautéed veggies to make it a complete meal. This is a relatively light and healthy meal for the family and can also pass the muster while entertaining guests. No better time than winter to try this unique desi version of the classic chicken roast. Happy Fooding.
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Apna Style Roast
Ingredients
- 4 Full Chicken Legs (700 gms)
- 2 medium Onions, finely grated
- 5 Tsp Garlic paste
- 2 Tsp Ginger paste
- 4 small sized Potatoes, peeled and kept whole
- 4 small sized Onions, peeled and kept whole
- 3 Tbsp Worcestershire Sauce
- 3 Tbsp Tomato Ketchup
- 2 Tbsp Barbeque Sauce
- 2 –3 Tsp Sugar
- 1 Tsp Freshly crushed Black Pepper
- 2 Tsp Butter
- 2 + 2 Tbsp Oil
- 2 cups water
- Salt according to taste
- Slurry made of 1 Tsp All Purpose Flour (Maida) and 2 Tbsp water
Instructions
- Wash and pat dry the chicken legs. With the help of a knife make two light cuts over each of the leg pieces. This will ensure the legs get well marinated and also the gravy seeps in once done. Now marinate the chicken legs with lime juice, salt and pepper. Keep them away for 15 – 20 mins.
- In the meantime, heat 2 Tbsp oil in a heavy bottom pan and saute’ the small potatoes for a bit till they turn light brown in colour. Keep them aside and repeat the same with the small onions.
- Now add 1-2 Tbsp more of the oil if required to the heavy bottom pan and shallow fry the marinated chicken pieces over medium – low flame. Take time to pan fry them in batches till they are golden brown on both the sides. Remove and keep them away, but ready to be used.
- In the remaining oil, add the finely grated onion. Stir for a while and cook till they change colour and are translucent. Next add the ginger – garlic paste to the onion. Keep stirring and cook for another 3 – 4 mins or till the onions have become golden brown and the ginger – garlic has lost their raw aroma.
- Add the chicken pieces back to the pan and stir for a bit. Now add all the three sauces, that is, worcestershire sauce, tomato ketchup and barbeque sauce. Stir and mix well. Add salt, fresh pepper, sugar. Toss and stir for a minute or two before pouring in 2 cups of water. Add the saute’ed potatoes and onions back to the pan. Cover with a lid and cook over medium flame for another 10 mins or till the chicken and the potatoes are well cooked.
- You may add the slurry at this stage if you would prefer to thicken the gravy of your roast.
- Sprinkle freshly crushed black pepper and scoop in the butter right before taking the roast off the flame. Stir, mix well and serve warm.
Notes
Unlike most roasts which cooked in an oven or a grill, this dish needs to be cooked over a flame in a pan or a wok. The sauces by themselves will make the dish ultra tangy and so it’s important to add sugar to balance the taste. It is important to add the Butter at the end for a glazy texture and flavour.
Nutrition
- Serving Size: 4
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