Grilled chicken thigh and Boiled Potatoes with Red peppercorn sauce

Posted On April 11, 2010

Ingredients :

1. Oil – 3 Tsp
2. Ginger paste – 1/2 Tsp
3. Garlic Paste – 1/2 Tsp
4. Red chili powder – 1 Tsp
5. Salt  for taste
6. Red food color – a pinch
7. Spring onions – 1/4 cup finely chopped
8. Chicken thigh – 3 nos
9. Potato – 2 nos

For Sauce:

1. Butter – 2 Tsp
2. Heavy Cream – 5 Tsp
3. Red Peppercorns – 2 Tsp (Crushed or powdered)
4. Salt for taste

Method:

1. Add chicken, ginger & garlic paste, red color, salt, chili powder, spring onions to a bowl, and mix it well. Let it marinate for 2 hours.

2. Take a large pan and add one spoon of oil. Fry the chicken thigh in high heat for about 2 minutes on both sides. Transfer it to an oven tray.

3. In a preheated Oven, grill the chicken thigh and cook for 45 minutes at 200 degrees,

4.  Brush the chicken thigh with oil when needed and turn it to the other side occasionally. Once it’s ready move it to the serving plate.

5. Boil the potatoes in water. Once it is ready peel the skin. In the same Cooking pan, slightly fry the potatoes with salt for 2 minutes and place it on the serving plate.

6. For the sauce, add butter to the same pan and add crushed peppercorns and salt. Now add the heavy cream and let it cook for a minute.

7. Arrange the chicken thigh on one side and potatoes on the other side of the plate . Sprinkle spring onions and add the sauce on top of potatoes and enjoy it.