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Composition - #ExperimentalCooking -Chicken Chop and Roasted Veggies:

1. Make ready for Chicken leg, potatoes, carrots, green peas, ginger garlic paste, dhania powder, jeera powder, chilli powder, salt, turmeric, olive oil and fresh herbs of choice

#ExperimentalCooking -Chicken Chop and Roasted Veggies making process:

1. Wash and clean Chicken leg. Marinate with 1 tablespoon ginger garlic paste, some Red chilli powder, Dhania powder, Turmeric and salt. Let it sit for 20 minutes.
2. Cut the Potatoes into 4 squares keeping jacket on,
3. Cut the Carrots into 3 inch quaters. Now par boil the potatoes, carrots and peas and keep aside after draining the water.
4. Take a cooking pan preferably a Ribbed one so the Chicken chop will get the appearance of being grilled. Heat the pan add 2 teaspoons oil and put the Chicken on Medium heat,Cook on each side for 3 minutes. If you have an oven you can preheat to 200° for 10 minutes and then put the Chicken on a baking tray and cook for 5-7 minutes at 100°.
5. Once the Chicken is done you can remove it from the pan into your playing dish and toss the carrots, potatoes and green peas into the pan and roast with 1 tablespoon of Olive oil for a couple of minutes.
6. Transfer to your plating dish and sprinkle your choice of fresh herbs, salt, chaat masala on all.
7. Your dish is ready to eat. Enjoy bon appetite.

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