Grilled Chicken with Mashed Potato and Steamed Veggies

Dinner last night was a total potpourri of flavor brought together in a very tasty combination! During his freezer trip this Saturday, Sikander brought out chicken legs accompanied by his profound statement – ‘let’s see what new we can do with chicken legs’. The usual Indian dish to cook is Tikka Kebab, but as always we were in mood for some experiment.. And unlike most of our experiments, where we venture out without any reference recipe, this was a success! 🙂

With this post I’m also working on a new series of meal planning. I have been thinking of doing it for some time and yesterday’s dinner gave me the last bit of push that I needed. I call that series ‘Dinner Plate’ – because more often than not dinner is the only meal where the entire family sits down together. Breakfast is always in a hurry and lunch and evening snacks are usually at office. I’m still working on the page, but it shall be up soon!

Grilled Chicken

2 pieces of chicken legs (~400gms, we used Venky’s frozen chicken legs)

For the marinade

1 inch ginger, grated

4-5 cloves of garlic, grated

Juice of 1/2 lime

1 tsp coriander powder

1/2 tsp turmeric

1 tsp red chilly powder (adjust as per your spice level)

Salt to taste

• Mix all the marinade ingredients together
• Prepare chicken legs by peeling off the skin and make a couple of slits on all sides using a sharp knife
• Coat the prepared chicken with the marinade
• Keep covered for a couple of hours
• Grill on medium, until the chicken is done. It took us about 25 minutes.

Mashed Potato

For mashed potatoes I used Pioneer Woman’s recipe as reference. I loved the way she talks you through the recipe 🙂

4 medium sized potatoes

3 cloves of garlic

2 tbsp softened butter (My favourite being Amul butter!)

25 gms cheese, grated (I used the normal Amul processed cheese chiplet)

2 tbsp buttermilk

4-5 stalks of fresh coriander, finely chopped(coriander stalks have a lot of flavour in them and they also add a nice crunch to the mashed potatoes)

1tsp dried mint

Salt and Pepper to taste

• Pressure cook potatoes and garlic cloves (unpeeled) with some water for 4-5 whistles as we want the potatoes to be very tender. Don’t open the cooker until the all the steam has escaped on its own.
• Once the steam has escaped, open the cooker, take out the potatoes and garlic on a plate and let them air dry
• Peel the potatoes and garlic. The garlic will easily slip out of the skin :).
• Put the potatoes and garlic in a saucepan on low heat and mash with a potato masher. Low heat ensures that the potatoes stay dry while mashing
• Add the softened butter and grated cheese. Mash them together. If the butter is soft, everything will mix together easily.
• Add buttermilk, salt and pepper and mash together
• Add coriander stalks and dried mint
• Serve hot

Steamed Vegetables

Pair with your choice of steamed fresh vegetables. We used French Beans, Carrot and Peas.

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