Tuesday, August 30, 2011

Chicken Roast

1.      Chicken-1 Kg
2.     Chilly powder-1.5-2 tsp
   Coriander powder- 3 tsp
   Garam masala- 1 tsp
   Turmeric powder-1/4 tsp
   Yogurt -4 tsp
        Ginger- 1 inch piece
        Garlic -4
3.     Onion-2, thinly sliced
4.     Green chilly-3, sliced
5.     Curry leaves- 2 sprigs
6.     Pepper powder- 1 tsp
7.     Whole garam masala (Cloves-4,Cardamom- 4,Cinnamon-1 inch piece)-crushed
8.  Oil for frying
9.  Potato-1, diced (optional)
10. Tomato-1, diced
11. Coconut milk  ~2 cups
Clean chicken and cut into medium sized pieces.
Crush together ginger and garlic. Marinate the chicken with the ingredients 2 for 30min. Add one cup of water or thin coconut milk to the marinated chicken and cook covered until it is half done. Slightly fry green chilly and curry leaves and keep aside. Take out the chicken pieces from the gravy (Save the remaining gravy), shallow fry the chicken pieces and keep aside. Fry onions in a pan until they are transparent and add  the remaining gravy. Saute for a while and add the chicken pieces, fried green chillies, curry leaves, chopped tomato, crushed whole garam masala and pepper powder. Add ½ -1 cup of water or thin coconut milk to mix everything. Saute in medium heat until the gravy is thick and it is well coated on the chicken. Serve hot with rice.

Tips: If you like to add potato cook them with chicken. Take care not to overcook.

1 comment:

  1. wow my first time here and sorry for arriving late.....i was busy and did not check back.....nice space and gr8 clicks