— SUITABLE FOR PURE VEGETARIAN FOOD —
Think of chef’s secret roast rub as the simplest way to make delicious juicy roast meat—chicken, lamb, goat, beef or pork. Just rub-in the required amount of the chef’s secret roast rub powder and keep aside for 30 minutes. Now roast the meat in the regular way. Try these recipes with chef’s secret roast rub: Pan Roasted Drumsticks, Roast Leg of Lamb, Chicken Roast (Full chicken oven roasted), Chicken on Flame (Full chicken roasted on direct flame), Bhuna Gosht (braised mutton), and more.
Himalayan Salt, Black Salt, Wild Melon (kachri), Red Chili, Cumin Seed, Fennel Seed, Coriander Seed, Garlic, Ginger, Onion, Sugar, White Pepper, Black Pepper, Cinnamon, Mint Leaf, Ajwoin Seed, Cassia Leaf, and Clove.
Typically 1 Tbs of chef’s secret roast rub is required for one large sized chicken leg, adjust your usage accordingly.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
PAN ROASTED CHICKEN
4 Large Chicken pieces | preferably thigh or breast without skin
Place the chicken pieces on a cutting board, pat it dry with paper towels and trim off any extra fat. Mix 2 Tbs chef’s secret roast rub into ½ cup softened butter. Pop in a few chopped leaves of mint or coriander or both. Apply mixture to the chicken pieces all over, rubbing in thoroughly. Keep aside for at least 30 minutes, covered.
Select a pan on which all the pieces will touch the pan surface. Place each piece on the pan so that the fleshiest part touches the pan. Place the pan on the smallest burner. Cook covered on high heat for 3 minutes. Add 100g onion (grated), ensuring that just little onion is on top of the chicken. Set heat to medium, and cook covered for 5 minutes. Turn each piece around, cook uncovered on high heat for 3 minutes. Turn back the pieces and continue cooking on high heat 2 minutes or till the pan touching surface of the chicken is toasty brown.
Remove the Chicken pieces—drained of gravy—into a serving dish. Put heat back onto the pan with gravy. Add ½ cup water and 1 Tbs jaggery powder, 1 tsp black pepper powder and mix well. Bring to boil and keep stirring till the gravy is thick. Turn off heat and stir in 1 Tbs mustard sauce. Pour this gravy on the chicken roast pieces while serving or use as a dip.
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