This is Anglo Indian chicken roast from the book "Curries and Bugles" by Jennifer Brennan the book is fascinating to read about her experience during the British Raj in India.
Every recipe comes with a wonderful story of her travels to all parts of India, I think her father and husband were in the British-Indian Army and posted to different places. We had a cook Louis who would come to our home and cook this chicken roast, he worked for a British-Indian Forest official.
My Mom's version as shown in the picture, made at my brother's home. It tastes much better and juicier when cooked in the large wok covered., she learnt this recipe from Louis who was a cook in a British (Indian) home.
Chop 1 large onion and 2 tomatoes, fry the onions and tomatoes and then cook with the marinade and then place the chicken in a large wok or roasting dish and cook over a low flame covered until done.
Ingredients:
Chicken - 1 whole Around 1.7 Kg
Salt - To taste
Lemon - 1
Ginger - 2 inch piece peeled and chopped
Garlic - 2 cloves or a few more if you like it more garlicky
Peppercorns - 2 tbps slight variation from the book
Green chillies - 2
Turmeric powder - 1/2 tsp
Yogurt - 2 tbps
Garam masala - 1/2 tsp
Ghee - 3 tbps
Method:
Prick the chicken and rub salt and lemon juice set it aside to marinate
Puree the ginger garlic, chillies, turmeric, yogurt and garam masala and pepper, pour the puree into the bowl with chicken and marinate for 3-4 hours in a fridge.
Next place the chicken in a roasting pan and pour the ghee over it and turn and pour completely around the chicken.
Bake for 30 minutes, halfway through pour the remaining marinade, serve hot or cold with bread and butter.
Every recipe comes with a wonderful story of her travels to all parts of India, I think her father and husband were in the British-Indian Army and posted to different places. We had a cook Louis who would come to our home and cook this chicken roast, he worked for a British-Indian Forest official.
My Mom's version as shown in the picture, made at my brother's home. It tastes much better and juicier when cooked in the large wok covered., she learnt this recipe from Louis who was a cook in a British (Indian) home.
Ingredients:
Chicken - 1 whole Around 1.7 Kg
Salt - To taste
Lemon - 1
Ginger - 2 inch piece peeled and chopped
Garlic - 2 cloves or a few more if you like it more garlicky
Peppercorns - 2 tbps slight variation from the book
Green chillies - 2
Turmeric powder - 1/2 tsp
Yogurt - 2 tbps
Garam masala - 1/2 tsp
Ghee - 3 tbps
Method:
Prick the chicken and rub salt and lemon juice set it aside to marinate
Puree the ginger garlic, chillies, turmeric, yogurt and garam masala and pepper, pour the puree into the bowl with chicken and marinate for 3-4 hours in a fridge.
Next place the chicken in a roasting pan and pour the ghee over it and turn and pour completely around the chicken.
Bake for 30 minutes, halfway through pour the remaining marinade, serve hot or cold with bread and butter.
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