Pot roast requires slow cooking over low heat to ensure tender and flavorful meat.Here is a deliciou
Pot roast requires slow cooking over low heat to ensure tender and flavorful chicken meat.Here is a delicious yet mild dish generally served on special occasions ,such as Eid,in Assam
1 kg chicken (dressed, washed and cut in medium pieces)
1/2 cup plain yogurt
1 teaspoon ginger paste
1teaspoon garlic paste
*7-8 pepper corns
4 green cardamom,crushed
*2 Cinnamon stick
1 teaspoon sugar(or according to taste)
2 tablespoon pure ghee
4 tablespoon vegetable oil
Salt to taste
Water as needed
Heat the oil in a pan and fry the onions till golden.
Add the ginger garlic paste and fry for a few seconds.
Remove and mix with the yogurt.
With the same oil, fry the chicken pieces with a sprinkle of salt, until white(but NOT golden).
Remove and THEN marinate in curd ,fried onion,ginger garlic paste mix for 2-3 hrs.
Transfer the chicken along with the marinade to a pot .Add the whole spices * to*,salt,sugar,pure ghee .add a little water and cook on low flame until done and oil separates.
(fried potatoes maybe added prior to serving)
Best eaten with plain pulao or maida partha
Source : Sharmin (http://www.facebook.com/assameserecipes)