"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Sunday, January 31, 2016

CHICKEN ROAST





I have never been a fan of typical spicy chicken curry. What I like the most is fried chicken but I really don't like plain fried chicken that does not have any masala and spices inside. I always wanted my fried chicken to be well coated with all the masala and spices that steeps into the chicken. That is how I came about this recipe. Reviews for this roasted chicken was amazing. It has been a huge success among my family. Even today my sister- in law talks about it and keeps asking me to make more.


Hopefully you will like and so will your family.



METHOD OF PREPARATION IN STEPS

1.Marinate the chicken with ginger-garlic paste, turmeric powder and ground black pepper. Keep the marinated chicken in the refrigerator for 30 minutes to 1 hour.
Shallow fry the marinated chicken until it turns golden brown and half cooked. Remove the fried chicken pieces from the oil.

2.In a pan add one sliced onion, minced garlic and ginger. Saute it until the onion turns golden brown. Add coriander powder, kashmiri chilly powder, turmeric powder and salt. Saute it for a minute until the raw smell of the spices are gone. Add sliced tomatoes and curry leaves. Saute it until the tomatoes are soft.



3.Add the fried chicken pieces and mix everything well. Add 3/4 cup of water and stir well. Cover and cook until the chicken is cooked and dry. Take off the lid and stir continuously if you have excess gravy.




4.If the water has evaporated well and it seems like there is no oil to roast the chicken, add 2 tbsp of oil and fry it over medium heat until the chicken is properly roasted. Add in the other onion sliced and stir well until the onion is translucent. Remove from heat.




SERVE HOT WITH APPAM/CHAPATHI/RICE
ENJOY!!!

Hope you liked it
Visit us for more

Author: Pritty
Cooking Style: Pan Fried
Location: Amma's Kitchen

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