Monday, 28 April 2014

Ghee Roast Chicken Chaamp


2 Chicken Chops - Mine were large , about 200 grams each.
Marinade :
2 Green Chiles.
2 Dried Red Chilies.
1 Teaspoon Jeera.
1 Teaspoon Black Pepper Corn.
5-7 Cloves Garlic.
4 Cloves / laung.
1 Tablespoon Oil
Salt.

In a sil butta coarsely ground the above without adding any water , and generously apply all over the chops. Cover with cling and let them marinate for a couple of hours. I kept them overnight.I also made only one chop this way - allowing the other to marinate another 24 hours , that is another post !
Take chops out of the fridge to bring back to room temperature , add 1 tablespoon ghee to a heavy bottom pan - 1 tablespoon ghee per chop of this size, seal the chops 3 minutes on each side , then tightly cover and allow them to cook over minimum heat for 30 minutes , turning once , Add no water.When chops are done remove the chops and allow them to rest while you make the gravy/sauce.Don't wash the pan !
Take 200 ml hot water , add to the same unwashed pan , there will be some masala stuck at the bottom , gently scrape that and allow the water to simmer in the residue , add 1 tablespoon tomato puree/ketchup.Cook 2 minutes covered over low heat , adjust flavors and spoon over the chops - maybe 1 tablespoon per chop.
These chops came out delicious , tender and totally wow .
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1 comment:

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