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| Roasted chicken wings |
The pressure cooker and the oven are my two trusted resources when I want to make hassle free, one pot dishes. Largely when Banu bunks as she did recently when she had a nick in her hand.
I made a pressure cooker murgir jhol (chicken curry) one day and roast chicken wings the next day. Seeing the picture in my Instagram stories, a reader wrote to me saying ‘teach me how to bake.’
I am the wrong the person to ask for recipes. When it comes to roasts and bakes, I just go and see what is in the kitchen and add it to chicken (either legs or wings) and put them in a baking tray and bung it in the oven.
Here is what you need to keep in mind for about 300 to 500 g of meat.
Heat the oven for 10 min at 200 C. Put the chicken and marinade in the tray in the oven for 20 min at 200 C. Seal the tray from the top in baking foil so that the chicken remains juicy.
Take the tray using oven mitts 20 min later. Take off the cover. Turn the chicken around. Spoon some of the sauce that has settled at the base on top of the chicken. Add any vegetables that you want to at this point,
Put it in, uncovered this time (for a bit of browning), for for 25 min at 200 c and at the end let it rest in the oven for at least 10 min with the door shut.
I like using Asian sauces such as soya, Chinese black bean chilli oil, Thai chilli paste etc and a bit of honey.
K wanted something European the other day. So I added the truffle honey paste, sriracha mayo and Provencal salt that my friend Kunal had given me from Melbourne. And some sriracha tabasco and honey too. In stage two, I added finely chopped red and green bell pepper and sprinkled some zatar and chopped olives on top.
K loved it and had it by itself. As did I and I had it with toast. The skin and its fat gave a lot of body to the dish.
Appendix:
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| Murgir jhol in the new pressure cooker |
