Tips for a Perfect Dish:

Marination Time: Marinating the chicken for a longer time (preferably overnight) allows the rum and spices to deeply penetrate the meat, making it more flavorful.
Balancing Flavors: If you find the sauce too spicy or tangy, adjust with a little extra jaggery or honey. If it’s too sweet, add a bit more lemon juice or chili powder.
Alcohol-Free Option: If you prefer an alcohol-free version, you can omit the rum, although it will change the depth of flavor.

If you’re looking to substitute chicken in the Old Monk Chicken recipe, here are a few great alternatives that will still work well with the bold flavors of the dish:

Paneer (Indian Cottage Cheese): Marinate the paneer cubes just as you would the chicken, and pan-fry them until golden brown before adding to the sauce.
Tofu: Press the tofu to remove excess moisture before marinating. Sear the tofu cubes until crispy on the outside.
Mushrooms: Slice the mushrooms thickly and sauté them until they release their water and become golden brown before adding them to the sauce.
Cauliflower: Roast the cauliflower florets with a bit of oil and salt until crispy, then toss them in the sauce.

Storing and Reheating:

Storing:
Store any leftover Old Monk Chicken in an airtight container in the refrigerator for up to 2 days. Ensure the chicken cools before storing to maintain its texture.

Reheating:
Reheat the chicken in a pan over medium heat, adding a splash of water if the sauce has thickened. Alternatively, you can microwave it, though reheating in a pan will better preserve the sauce’s consistency.

Like the recipe? Try more Entrée recipes –

Old Monk Chicken

Recipe by thecrumbstoriesCuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Old Monk Chicken a delicious fusion of Indian spices and the iconic Old Monk Rum, creating a rich, aromatic dish. Perfect for a cozy dinner or a special meal.

Ingredients

For Chicken Marinate
2 Chicken Breasts about 250 grams, beaten lightly
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Stems, chopped
1 teaspoon Salt
1/2 teaspoon Pepper
Juice of 1 Lemon
30 ml Old Monk Rum
For Sauce
1 tablespoon Butter
1 medium-sized Onion, chopped
2 cloves Garlic, chopped
1 tablespoon Soy Sauce
1 tablespoon Ketchup
1/2 tablespoon Honey
2 tablespoons Water (if required)
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Garam Masala
1 teaspoon Red Chilli Powder
30 ml Old Monk Rum (for deglazing)
Jaggery to balance (if needed)

Directions

Marinate the Chicken
Start by preparing the chicken breasts. Lightly beat them with a mallet or rolling pin to ensure even cooking and tenderize the meat.
In a bowl, combine ginger garlic paste, chopped coriander stems, salt, pepper, lemon juice, and 30 ml of Old Monk Rum.
Place the chicken breasts into the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes to an hour. The longer you marinate, the more flavor the chicken will absorb. If possible, marinate overnight for the best results.
Cook the Chicken
Heat a non-stick pan or grill pan over medium-high heat and add a teaspoon of oil.
Once the pan is hot, add the marinated chicken breasts. Cook for about 3-4 minutes on each side until the chicken is golden brown and cooked through. The outside should be nicely seared, and the inside should be juicy.
Remove the chicken from the pan and set it aside.
Prepare the Sauce
In the same pan, add 1 tablespoon of butter and let it melt over medium heat.
Add the chopped onions and garlic, and sauté until the onions are soft and golden, about 3-4 minutes.
Stir in the soy sauce, ketchup, honey, salt, and pepper. Let the mixture simmer for a minute or two to develop flavor.
Add the garam masala and red chili powder, adjusting the spice level to your preference.
If the sauce is too thick, add 2 tablespoons of water to thin it slightly.
Deglaze with Old Monk Rum
Now, pour in 30 ml of Old Monk Rum to deglaze the pan. Stir well, scraping up any flavorful bits stuck to the bottom of the pan.
Let the alcohol cook off, leaving behind the rich, smoky flavor of the rum.
Taste the sauce and adjust the sweetness by adding a small piece of jaggery if needed. This will balance out the heat and acidity with a gentle sweetness.
Combine and Serve
Add the cooked chicken back to the pan and coat it generously with the sauce. Allow the chicken to simmer in the sauce for an additional 2-3 minutes, letting it soak up all the flavors.
Once ready, remove from heat and slice the chicken into strips or desired shape. Garnish with fresh coriander leaves for a burst of color and flavour. Serve as a starter or with rice or bread.