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Chicken Broast, Chicken Roll, Potato Wedges And Broast Sauce by Zarnak Sidhwa

Dec 17, 2012
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Ingredients for Chicken Broast:

  • Chicken leg and breast 1/2 kg
  • Red chilli powder 1 tsp
  • Black pepper 1 tsp
  • White vinegar 1 tsp
  • Chilli sauce 1 tsp
  • Lemon juice 1 tsp
  • Corn flour 1 tbsp
  • Bread crumb 2 tbsp
  • Salt to taste
  • Oil for deep frying

Method:

  1. Wash the chicken pieces.
  2. Put the chicken leg pieces in a large bowl and add lemon juice, red chilli, black pepper, chilli sauce. white vinegar and salt and rub it all over the chicken pieces, cover and marinate for at least 2 to 3 hours in refrigerator.
  3. Coat the chicken pieces with corn flour paste and bread crumbs and leave for 10 minutes in a cool place.
  4. Heat oil and fry chicken pieces in it at low heat, when golden brown remove fro oil.
  5. Serve hot chicken broast with french fries, salad and tomato ketchup.

Ingredients for Chicken Roll:

  • Chicken boneless 1/2 kg
  • Salt to taste
  • Garam masala 1 tsp
  • Turmeric powder 1/2 tsp
  • Red chilli powder 1 tsp
  • Vinegar 1 tbsp
  • Lemon juice 1 tbsp
  • Yogurt 1 cup
  • Black pepper 1 pinch
  • Dry fenugreek 1 pinch
  • Ginger garlic paste 1 tsp
  • Oil 2 tbsp

Other Ingredients:

  • Yogurt 6 tbsp
  • Mint leaves 2 tbsp
  • Coriander 4 tbsp
  • Onion sliced 1

Method:

  1. Fry the parathas. Set aside.
  2. For the chicken filling: Combine everything (except oil) in a mixing bowl and marinate for few hours.
  3. Heat oil in a pan and add the marinated chicken.
  4. Stir and cook it covered till done.
  5. Let all water evaporated.
  6. Heat a piece of charcoal until it is white.
  7. Place it on a 4x4 aluminum sheet and place it on the chicken tikka.
  8. Drizzle some oil on the coal and cover the pan with the lid for about 10 minutes.
  9. After 10 minutes, remove the coal and your filling is ready for paratha rolls.
  10. Take 1 tbsp of yogurt and glaze the paratha with it.
  11. Sprinkle some chopped and mint and then some onion.
  12. Now place some chicken in the middle of the paratha and roll it, serve with a chutney.

Ingredients for Potato Wedges:

  • Potato 4
  • Olive oil 3 tbsp
  • Garlic 4 cloves
  • Dried rosemary 1/2 tsp
  • Dried oregano 1/2 tsp
  • Dried thyme 1/2 tsp
  • Paprika 1/2 tsp
  • Black pepper 1/2 tsp
  • Salt 1 tsp

Method:

  1. Preheat oven at 180 degrees C.
  2. Cut each potato in half lengthwise.
  3. Cut each half lengthwise into 4 equally sized wedges.
  4. Add the potato wedges to a large mixing bowl with the rest of the ingredients.
  5. Toss to coat the potatoes evenly.
  6. Line a sheet pan with foil.
  7. Place the potato wedges, skin side down, on the foil.
  8. Be sure to space evenly, so they cook uniformly.
  9. Bake for 35 minutes, or until well browned, crusty edged and tender.
  10. Serve immediately, sprinkled with more salt if desired.

Ingredients for Broast Sauce:

  • Yogurt 1/2 cup
  • Potato boiled 1
  • Garlic paste 1 tsp
  • Green chillies 2
  • Salt 1/2 tsp
  • Mayonnaise 1 tbsp

Method:

  1. Blend all the ingredients together.
  2. Chill and serve with chicken broast.
Recipe of Chicken Broast, Chicken Roll, Potato Wedges And Broast Sauce by Zarnak Sidhwa in Food Diaries on Masala TV
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