- Whole skinless chicken with bones cut into big pieces - 1 (3 to 4 pounds)
- Ginger paste - 1 tbsp
- Garlic paste - 2 tbsp
- Coarsely crushed Pepper -2 tbsp
- Soy sauce- 5 tbsp (if using full sodium soy sauce reduce the quantity or it becomes too salty)
- Vinegar - 1 tbsp
- Oil - 2 tbsp
- corn flour - 1 tbsp
Marinate the chicken with all the ingredients except the oil and cornflour and leave it aside for few hours hours.
Add the chicken along with the marinade into a large nonstick pan and cover and cook for 30 minutes - stirring in between.
The chicken will give out quite a bit of gravy.
Turn the flame off and pick the chicken pieces out of the gravy and keep aside .
Heat 2 tbsp oil in a large frying pan and saute the chicken pieces for 2 minutes on high heat until the outside gets a bit caramelized.
Mix the cornflour in 1/2 cup of water and keep aside.
Skim the fat off from the top of the gravy and use this to roast the vegetables.
bring the gravy to a simmer and pour in the cornflour mix and stir until the gravy thickens .
Serve the chicken with the gravy and roasted vegetables