Chicken roast with sauces


This dish can be the star of your Christmas feast with its unique combination of flavours. Coated with gravy, sauces, and syrup, this roasted chicken is nothing like the ones you tried before. Put your guests in a gastronomical frenzy with this preparation!

1 kg chicken cut into large pieces
2 tbsp tomato sauce
2 tbsp Worcestershire sauce
2 tsp soya sauce
3/4 tbsp chilli powder
1 tsp pepper powder
Juice of one lime
Salt as needed
2 onions cut into fairly thick rings
2 potatoes cut into two inch cubes
1/2 cup oil 
2 cups hot water 
1 tbsp butter 
1 tsp cornflour 
2 tbsp sugar 
1/4 cup warm water

Wash and clean the chicken
Cut into large pieces and make gashes on it
Make a paste of tomato sauce, soya sauce, Worcestershire sauce, chilli powder, pepper powder, lime juice, and salt
Marinate the chicken with this paste for about 3 hours
Heat oil in a thick bottomed pan
Add the onion cut in rounds and the cut potatoes
Sauté the onions till transparent and mildly fry the potatoes
Drain and keep this aside
In the same oil lightly fry the chicken pieces in batches after squeezing all the excess marinade from the chicken pieces
Finally mix the fried chicken pieces, with the browned onions, the potatoes, and the remaining marinade
Add the hot water
Cook the chicken pieces and once it is well done remove the chicken pieces with a slotted spoon Reserve the gravy
In a wok, melt the butter add the cornflour and the reserved gravy
Once the gravy starts to thicken add the chicken pieces to it
After the chicken is well coated in the gravy, take off from the fire
Heat a pan and melt the sugar to a caramel colour
Add the warm water and make caramel syrup
Add this to the gravy, mix well
Serve the chicken in a flat platter along with onion rings and the potatoes.

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