Recipes

Violet Meat Roast

Let me start by how this recipe got its name “Violet Meat Roast”. Violet was my grandmother-in-law and this recipe is inherited from her by my mother-in-law and now passed down to me (the name was suggested by my husband). Every time my mother-in-law made this dish, it would turn out super delicious and we can never stop at one serving. The original recipe calls for beef but we used chicken which is cooked with whole spices, then shredded and roasted in juicy onions and tomatoes and finally garnished with fried potatoes. I had to try my hand at this generations-old recipe because the way to my mother-in-law’s heart is to make sure her son is well-fed and the way to a man’s heart is to cook as his mother does!

Ingredients

  • 2 Kg Chicken (cut into big pieces)
  • 4 Big Onions (finely sliced)
  • 4 Tomatoes (finely chopped)
  • 6-7 Potatoes (sliced)
  • Fresh Coriander (finely chopped)
  • 1 Tsp Peppercorns
  • 2 Inch Cinnamon
  • 10-12 Cloves
  • 8-9 Dry Kashmiri Chilies 
  • 6-7 Green Chilies
  • 1 Tbsp Ginger-Garlic Paste

Preparation

Prep: 60 minutes
Cooking: 20 minutes

  1. Marinate the chicken with ginger-garlic paste, lime juice and salt. Set it aside for an hour.
  2. Next, heat oil and fry the whole spices on low flame. Then quickly add dry red chillies and fresh green chillies.
  3. After that, add the marinated chicken and mix well. Cover the vessel with a lid and let the chicken cook on low flame for 15-20 minutes. Once the chicken is cooked, it will leave the water. Save this water (broth) for further use.
  4. Once the chicken cools down, shred it and keep aside.
  5. Slice the potatoes, sprinkle salt on them and shallow fry. Keep aside for later.
  6. Next, heat oil and add finely sliced onions to fry well. Add salt and once the onions turn translucent, add the tomatoes along with turmeric. Fry well until mushy. 
  7. Next, add ginger-garlic paste and fry well on low flame.  
  8. Then add black pepper powder followed by previously shredded chicken. Mix well to coat all the spices. 
  9. Finally, add the previously-saved chicken broth. Mix well and let it cook until the chicken absorbs some of the broth (don’t make it too dry). 
  10. Now turn the gas off and add fried potatoes to the chicken. Mix gently and cover for some time for the potatoes to turn juicy. 
  11. Taddaaa!! Violet Meat Roast is ready to be served with pulao rice or pao.

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Mae Coelho

I'm Mae and I look forward to share these yummy, spicy and flavourful recipes with you. Although I lived my early childhood days in Bombay, we moved to Goa and after my marriage, finally returned to Aamchi Mumbai. My mom is an excellent cook and she honed her skills with my super-talented Dad, who has worked in the hotel industry. Thanks to him, we were introduced to world cuisine. Unlike my parents, I was not so passionate about cooking until I married a foodie. It is then I realised how fulfilling it is to cook for someone who loves eating. I would often imitate my mom and dad's recipes. After a lot of trial and error, I can proudly say - I am almost there. I enjoy cooking because that’s where you make LOVE edible and visible - the main ingredient to a perfect dish. As the lockdown continued, so did my role as a housewife - lovingly cooking for my sons and husband. Now with a little push from my friends, I began blogging too!