Ingredients
→
900 grams - 1 kg – Chicken (best suited to make roast
chicken)
→
1½ teaspoon garlic paste
→
1 teaspoon ginger paste
→
100 grams of Peas
→
10 to 12 small–peeled baby potatoes
→
2 medium
size - carrots
→
3 tablespoon butter
→
1 bulb of
garlic
→
olive oil
→
1 lemon
→
1 tablespoon of readymade tandoori masala (I
used Everest Tandoori Chicken Masala)
→
1 tablespoon of Kashmiri Lal Mirchi (optional)
→
Hung curd- ½ Cup
→
Salt as per taste
Method
ü If you
are making a fresh chicken then directly make slits on the chicken and you are
ready to go
ü However, if the chicken has to be kept in the
freezer, then remove the chicken from the fridge 30 minutes before you
want to cook it, to let it come up to room temperature. After
that keep the chicken in salted water for 1 to 2 hours then start the process. Also,
in this case, salt needs to be put in the marination mixture accordingly.
ü
After making slits on the chicken, take a
bowl in the bowl add ginger paste 1 teaspoon, garlic paste 1½ teaspoon, salt 1
teaspoon, 1 tablespoon of tandoori masala and Kashmiri mirchi, and curd. Mix it
well and add the marination to the chicken and rub it well. Keep the chicken in
the freezer for 2 hours if you are in hurry. Otherwise overnight
ü Add old
and squeeze 1 lemon.
ü Heat
the steamer and add salt
ü Make garlic
butter with 1 garlic and 2 tablespoons of butter and 1 tablespoon of olive oil
ü grease the pan with the butter and
put the chicken and steam it for 40 mins
ü
later after taking out the chicken give some
resting time and, in an Air fryer/ microwave grill the chicken at 180 degrees Celsius
for 10 mins
ü
boil all the
veggies (peas, carrots, and baby potatoes) with the required salt and toss them
in butter
ü
the Christmas chicken
or the steamed and roasted chicken is ready to serve
