Red Wine Roasted Chicken

Name: Red Wine Roasted Chicken
Total time: 3000 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 500 gm Chicken; 2-3 Medium Size Onions; 5-6 Green Chillies; 1 Cup Curd or Fresh Cream; 1/2 Lemon (If Cream is used instead of Curd); 2-3 Tablespoon Refined Oil; 1 Tablespoon Ginger Garlic Paste; 4-6 Tablespoon Red Wine; 2 Tablespoon Soya Sauce (Optional); 1 Tablespoon Chilli Vinegar (if not using lemon); 1 Teaspoon Red chilli powder; 1 Teaspoon Coriander powder; Pinch Basil (Optional); Pinch Oregano (Optional); to Taste Salt; Corainder leaves to garnish

naiduable @cook_6404326

This recipe works best for almost any occasion with preference during cool or rainy weather.. While the softened chicken pieces kept moisten throughout the cooking may take a only few seconds for you to gulp in, its the red wine absorbed in thick spicy paste that instantly fervor your taste buds and upbeats the gloomy you from within.. Works like a medicine one wish to crave for.. specially for ones suffering with cold !

naiduable @cook_6404326

Saved

Ingredients

45-50 minutes

3-4 servings

500 gmChicken
2-3Medium Size Onions
5-6Green Chillies
1 CupCurd or Fresh Cream
1/2Lemon (If Cream is used instead of Curd)
2-3 TablespoonRefined Oil
1 TablespoonGinger Garlic Paste
4-6 TablespoonRed Wine
2 TablespoonSoya Sauce (Optional)
1 TablespoonChilli Vinegar (if not using lemon)
1 TeaspoonRed chilli powder
1 TeaspoonCoriander powder
PinchBasil (Optional)
PinchOregano (Optional)
to TasteSalt
Corainder leaves to garnish

Saved

Steps

45-50 minutes

1

Make a paste (or cut into small pieces) of 2-3 medium sized onions and 5-6 chillies (I use a lot more chillies as we like it way too spicy)and start frying them in a flattened pan using refined oil/ ghee or mix of both on medium flame.
2

Fry them until pinkish colour (takes approx. 15 minutes)and then add ginger garlic paste.. fry for another minute or two and add 500gms Chicken (bone or boneless, but preferably small pieces) to the pan. Add salt to taste and turmeric powder and keep frying occasionally till the moisture of the chicken evaporates.
3

While the evaporation happens, add red chilli powder, coriander powder and garam masala to chicken and fry until moisture evaporates completely. This should take about 5 minutes to happen. (this will also help the masala to stick to chicken and not get burnt).
4

Now add some fresh cream and lemon to restore the moisture of chicken and eventually soften it while getting reddish (You may also use Curd instead of cream. If you are doing so then do not add lemon as it may get too tangy).
5

Fry for 5-7 minutes and you would notice the moisture getting dried up again.. This is the time when you need to add Red Wine (4-8 Tablespoon, depending upon how much flavor you require) and stir it once.
6

Also, add 2 tablespoon of Soya Sauce, 1 tablespoon of chilli vinegar, pinch of basil and oregano (if you like the taste of it) and keep frying for another 5-7 minutes. This will help the chicken and the paste to soak in the wine and keep the chicken dry.
7

Finally, garnish with coriander and serve hot with Ghee Rice or dal&rice or Parathas. And do revert with any queries or feedback that you may have. Thanks 