Murghi (Chicken) Roast
Snippets of Thursday evening supper.
serves 6-8 or 8-10
Originally this dish is roasted on the stove top covered with a lid cooked on low heat, but an oven distributes heat better.
1 entire chicken cut into pieces
2 large potatoes cut into wedges
1 and 1/2 tsp salt
1 tsp paprika
1 heaping tsp turmeric
1 tsp chili powder
1 tsp cumin
2 bay leaves
1/2 tsp oregano (optional)
2 tbs of blended onion, garlic, and ginger paste*
1 cup tomato sauce (optional)
1 whole habenero or de-veined and unseeded( if you like heat)
Few sprigs of fresh thyme (optional)
*this paste can be prepared ahead by chopping 1 onion, 4 cloves garlic, and a piece of ginger about the size of thumb with 1/2 cup of water. Can be covered and refrigerated for up to 5 days.
note: all ingredients labeled optional are non traditional. They are only added for extra flavor. Omit if you prefer traditional ingredients.
In a small bowl combine salt, turmeric, black pepper, paprika, chili powder, cumin, cardamom, cloves, and oil.
Then mix in the onion, garlic, and ginger paste.
Add mixture to chicken and potatoes in a large bowl.
Spread and cover pieces evenly.
Let marinade overnight or 30- 60 minutes.
Pre-heat oven to 375 degrees F.
Heat a skillet on medium heat.
Add oil to thinly coat the bottom of skillet.
Add chicken pieces one by one to sear them.
After searing them place in baking dish.
Meanwhile with the stove still on, add the remaining marinated mixture with potatoes to the skillet
Add tomato sauce.
Turn off stove and add potatoes on top of chicken.
Cover with foil and put into oven.
Let bake for 30-40 minutes.
Recipe by Sabrina
Posted by Naz
Photographs by Naz