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- Corn, wedges, sweet potato, butternut and sliced tomatoes. The boiled egg was requested by hubby.
- The chicken was tender, juicy and packed with so much flavour this recipe is always a winner.
- I did not cook the chicken in a pot instead I grilled it in the oven
- I pre boiled the potato wedges and corn.
- I roasted the sweet potatoes and butternut separetly and then added it to the chicken. Just before serving, if the sweet potato is over grilled it will burn.
- Make slits on chicken, marinate chicken according to the spices required. Place chicken in a pyrex, add sliced tomatoes on each chicken about 2 slices. Add red onion,corn and potatoes wedges.
- (Add butter and salt to the corn)
- Grill on high heat for 10 to 15mins then drop the temp to medium. For 20 mins. Keep checking
- Make the sauce and vagaar.
- Toss the wedges in a little sauce and place back into the pyrex.
- Spread the sauce over the chicken grill for 5mins then top with sweet potato, butternut, vagaar and boiled egg.
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Ingredients:
Sunday chicken
Marinate
- 1 chicken
- 1 tsp salt
- 1 tsp red masala(red ginger garlic paste)
- 1 tsp Peri peri masala(red chilli garlic paste)
- 1 tsp red chillies( I added chilli flakes)
- 1/4 tsp lemon pepper
- Pinch of tumeric
- Pinch of elachi ( cardamom)
- 2 tblspn lemon juice
- 1 tblspn desiccated coconut
- 1 tblspn ground almond
- Little saffron
- Cook in butter( olive oil)
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Sauce
- 3 tblspn tomato puree/ 1 pkt tomato paste
- 5 tblspn mayo
- 5 tblspn chilli garlic sauce ( steers garlic sauce and maggie Chilli sauce)
- Add sauce when chicken is almost done
- P.s I use puree or even liquidized tomato.
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Vagaar
- 2 tblspn butter( olive oil)
- 2 whole red dry chillies
- 5 clove garlic sliced( I use 3 tsp of crushed garlic)
- 1 tsp whole jeeru
- Sliced almonds (I used a heaped 1/8 cup)
- Curry leaves (2 sprigs)
- Pour tempered mix over chicken before serving.
- Served with wedges.