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Savory Chicken Broast


Rating: 5/5 - Votes: 1 - Views: 15303

Chicken breast fillets are steamed and then coated in a wonderful mixture and then deep fried, it is a popular fast food snack that everyone love.
Savory Chicken Broast recipe

Total servings: 4-6
Calories:
Pre-Prep time:
Preperation time: 40 min
Occasion: Any
Cuisine: Pakistani
Effort: Average
Best for: All
How to serve: Hot

Ingredients:

1 Whole Chicken (3-4 lbs) (cutup w/bones (10-12 pieces))
OR
2 lb boneless chicken (cut into 1 inch bite size pieces)
3 tbls Ghee or Oil
1 cup Onion (finely chopped)
1 tsp Fresh Ginger (grated)
1 tsp Garam Masala
1/4 tsp ground Turmeric
1/2 tsp Red Chili Flakes
1/2 tsp salt
4-8 whole dried Red Chilis
1/2 cup Water or Chicken Stock
1.5-2 lbs Potato (about 3-4 Idahoes, peeled, cut into 3/4 inch cubes)
1-1/2 tsp Chicken Masala (see right)
CHICKEN MASALA
1 Tbl ground Coriander
1 tsp dried Red Chili Flakes
1/4 tsp ground Anise Seed
1 tsp Garlic Powder
1/4 tsp ground Ginger
1/4 tsp ground Turmeric

Preparation:

Heat Ghee or Oil, add Onion, saute until it begins to color.
Add Ginger, Garam Masala, Turmeric & Red Chili Flakes.
Saute 2 minutes
IF USING CHICKEN PARTS WITH BONES:
Lay Chicken pieces on top of spiced onion base.
Sprinkle Salt all around.
Tuck whole dried Red Chilis all around.
Cover, lower heat, Simmer 35 min.
After 35 min, open cover, turn chicken.
Add potatoes
Add 1/2 cup Water OR Chicken Stock
Spinkle Chicken Masala (see above) all around
Recover, simmer 25 min. OR until Potatoes are tender.

IF USING BITE SIZE CHICKEN PIECES
Lower heat, cover pan, simmer onion base 5 min.
Add dark meat Chicken pieces
Sprinkle half of Salt all around
Tuck whole dried Red Chilis all around.
Recover, simmer 20 min more.
After 20 minutes, add white meat Chicken pieces
Add Potatoes
Add 1/2 cup Water OR Chicken Stock
Sprinkle remainder of Salt all around
Spinkle Chicken Masala (see above) all around
Recover, simmer 25 min. OR until Potatoes are tender.
Remove from heat, leave cover on, let sit 15 minutes so Chicken reabsorbs liquid


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