Pot Roast Chicken

For the chicken:
1 kg whole broiler chicken
1 tsp of ginger garlic paste
2 tbsp curd
1 cup water
salt - to taste

For the gravy:
3-4 tsp vegetable oil
1 small bowl chopped onions
1small bowl chopped tomatoes
1 cup chicken stock
1 chicken cube (optional)
2 tsp Worcestershire sauce
salt and pepper - to taste

First marinate the chicken with the curd , ginger garlic paste and salt for 4 to 5 hours.

Now heat the chicken stock in a pan.
In another deep vessel, heat the oil and saute the onions till golden brown.

Add the tomatoes and cook till soft.

Remove and add them to the chicken stock.
Let it simmer for five minutes.

Add the some salt, pepper and Worcestershire sauce.
Continue simmering for 2 minutes, then strain it and keep aside.

Now place the whole chicken in the same deep vessel.
Let it brown on all sides.

Add the water, cover and cook for 20-30 minutes.

Serve with hot gravy and vegetables.

Courtesy: Chef Sunita Kohli,