Tag Archives: Roast Chicken Recipes

Chicken Dry Roast Recipe in Sri Lanka

Chicken-dry-recipe-Sri-Lanka

INGREDIENTS

  • 1/2kg Chicken cut into medium size pieces

FOR MARINATION

  • 1/2tsp Red chilli powder
  • 1/2tsp Pepper Powder
  • 1/4tsp Turmeric powder
  • 1tsp Grated ginger & garlic each
  • Salt

FOR MASALA

  • 1cup Pearl onion sliced (measured before slicing)
  • 4medium Onion sliced finely
  • 1/2 – 3/4tbsp Grated ginger & garlic each
  • 5tsp Red Chilli powder
  • 1/2tsp Pepper powder
  • 1/2 – 3/4tbsp Coriander powder
  • 1/4tsp Turmeric powder
  • 1/2tsp Fennel powder
  • 1/2tsp Garam Masala
  • 1tsp Easter Meat Masala
  • 1med – big Tomato sliced
  • 1medium Potato cubed (refer notes)
  • 1cup Water
  • Salt
  • Coconut oil / ghee
  • Curry leaves

INSTRUCTIONS

Take the chicken which has been previously cubed into pieces. Mix together the marinade ingredients, until it forms a thick paste, leave aside for it to settle for a while, then add the chicken into the paste, ensuring that that each piece is coated well with the marinade – leave aside.

While the marinade is curing heat some oil in a pan, when the oil starts sizzling drop in the sliced onions. Ensure you keep stirring it so that the onions don’t get too brown. Once they have become a golden colour, add the grated/crushed ginger and garlic. Keep stirring for around 2-3 mins.  Then add the masala powder, blend well, leave on the stove for around 2 mins, until a layer of oil appears around it. Finally add the sliced tomato, salt, curry leaves and mix well. Once the tomatoes are well cooked, add the cubed potatoes and chicken, add water, mix well, reduce the flame, and leave it to simmer. Cover the pan while simmering in order to ensure that the potatoes and chicken are boiled well. Once the gravy has been absorbed into the piece, take off the fire.

This dish does not consist of gravy, rather the chicken and potato should be coated with the masala.

RECIPE NOTES

  1. In order to bring out an onion flavor, I have added more onions than stated in the recipe, caramelizing them well. Ensure that the onions are not over fried as this would end up giving the dish a bitter taste.
  2. In case the chicken been used is fatty, ensure that the quantity of water added is subsequently reduced.
  3. In order to get better cooking results of the potatoes, pre boil them and cut them into wedges and then add then to the chicken.
  4. Fried potatoe can be sued to garnish the dish.
  5. Ghee can be used instead of oil to add flavor to the dish.

Roast Chicken

Enjoy your fresh and healthy Bairaha Chicken with this delicious Roast Chicken recipe that is assured to bring smiles at the table!
Ingredients for Chicken Marinade

  • Bairaha De Skinned Full Chicken (1.5 kg)
  • Parsley – dry or freshly chopped (5g)
  • Sweet paprika (5g)
  • Garlic paste (5g)
  • Lime juice (one squeeze)
  • Oregano (5g)
  • Soy sauce (5ml)
  • Butter (30g)
  • Salt and pepper – to taste

Ingredients for Chicken Stuffing

  • Potatoes – grated (75g)
  • Bread crumbs (20g)
  • Parsley – freshly chopped (5g)
  • Butter (30g)
  • Lime juice (one squeeze)
  • Raisins – chopped (15g)
  • Salt and pepper – to taste

Ingredients for Vegetable Bed

  • Carrots (50g)
  • Leeks (50g)
  • Onions (50g)
  • Garlic cloves (6 – 7 cloves)

Method

  • Wash the De skinned chicken in cool running water, and set aside to dry
  • Mix all ingredients for the Marinade in a large mixing bowl and stir well until it forms a paste
  • Massage the chicken thoroughly with this marinade paste
  • Mix all ingredients for the Stuffing in a large mixing bowl and stir well until it forms a hard paste
  • Spread the Chicken Legs wide and fill the stuffing until full. Close up and truss the legs together with kitchen twine for baking
  • Roughly chop all remaining vegetables and spread evenly on a baking tray (make sure to grease the tray before you set the vegetable bed)
  • Rest the chicken on the vegetable bed, with the chicken breast facing side up
  • Place the tray in the refrigerator for at least 3 hours so that all marinade ingredients are well absorbed by the Chicken
  • Turn on your oven and heat it to 180°C
  • Roast your Chicken for 1 and 1/2 hours or until golden, and clear juice is able to flow out of it
  • Once cooked, leave aside to cool for about 15 minutes
  • Scrape vegetables and fat from the baking tray and run these contents through in a blender
  • Add in 1 and 1/2 cups of water to the vegetable mix that has been blended, and simmer over a medium flame, until it thickens
  • Serve this sauce with your chicken, along with some roasted potatoes (optional)

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