Darjeeling Tea Roast Chicken

This recipe is from Vineet Bhatia's tv program "Twist Of taste". I tried it with a few changes here and there and got great results . Very innovative and great in taste, I urge you to try this in your kitchen . 

He uses a whole chicken but I used breast and leg pieces instead.

Darjeeling Tea Roast Chicken

Ingredients :

Chicken (Leg and breast Pieces)......................................................800 grams

Vegetable Oil...................................................................................60 ml

Garlic Paste......................................................................................1 1/2 tbsp

Ginger Paste.....................................................................................1 1/2 tbsp

Red Chilly Powder............................................................................1 tsp

Garam Masala Powder......................................................................1 tsp

Darjeeling Tea Leaves........................................................................5 tbsp

Salt................................................................................................... to taste

Red Food Coloring.(Optional)...........................................................a few drops

Method :

Clean the chicken and pat dry. Prick all over with a fork.

   

In a bowl mix all ingredients except the chicken. Rub this marinade on the chicken and leave aside for one hour.

Pre heat oven.

Roast in a pre heated oven at 180 degrees celcious for 45 minutes or till the chicken is cooked .

Don't forget to baste regularly with its juices.

To Serve  :

Set some rice and boiled vegetables. 

Place the chicken pieces. Top with the left over oil in the tray.

Ada Mouri Diye Maacher Jhole

My mother Krishna Sanyal's flair for cooking and culinary skills were hereditary. I will always remember my grand mother and mother as great cooks. My mom's first cooking lesson began in her mother's kitchen when she was just knee-high. Not only did she learn from her mother, she also mastered Bengali and non-bengali recipes from her nine elder sisters.

Having travelled to all corners of India on various postings with my dad,  she has an old cook book which is the culmination of a lifetime of interest in food from all over India.

Jhole is a Bengali meat or fish preparation, with or without vegetables, cooked in a light gravy.

Ingredients :

Katla/Rui Maach                                                              6-8 pieces

Ginger(ada)                                                                      1 inch piece

Fennel Seeeds(Mouri)                                                      4 tsp

Green Chilly (lonka)                                                         4

Mustard oil                                                                      4 tbsp

Salt                                                                                  as per taste

Method :

Clean the fish pieces and coat with lemon juice and salt for ten minutes. 

Then wash clean and pat dry.

Make a fine paste of the fennel seeds, two green chillies and the ginger together.

Now, heat the oil in a wok and lightly fry the fish pieces. The pieces are to be steamed so frying is optional.

Then put the ada- mouri-lonka paste with the fish pieces and add salt and two green chillies,slit. No turmeric is added.Add half a cup of water.

Cover with a lid and cook on low flame till the fish is soft. Not too much water is added and the oil is on a higher side.

Serve  hot with steamed plain rice.

THANKS FOR VISITING.... I HOPE YOU WOULD HAVE FOUND MY POSTS USEFUL....PLEASE LEAVE BACK YOUR COMMENTS....I WOULD BE HAPPY TO HEAR FROM YOU....