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Thursday, June 22, 2017

Chicken roast

  • 2 tsp. oil
  •  1 tsp jeera
  • 3 cloves
  • small cinnamon stick
  • half LB tender chicken (with bone or boneless)
  • 1 tsp ginger garlic paste
  • salt as needed
  • ¾ cup finely chopped onions
  • 2 sprigs fresh curry leaves  
  • ⅛ tsp turmeric
  • ¼ tsp red chilli powder
  • ½ tsp. garam masala
  • few chopped coriander leaves to garnish

  1. Cut meat to small cubes.
  2. Add one tsp. oil to a heavy bottom or non stick pan. Spread the oil across the pan.Add jeera,cloves and cinnamon.
  3. When they begin to sizzle, lower the flame and add chicken.
  4. Spread ginger garlic over the meat and sprinkle salt.
  5. Lower the flame to minimum.Cover and cook.Stir the meat or flip the pieces.Cover again and simmer for another 3 to 4 minutes.
  6. Add onions, turmeric and curry leaves. Fry till the onions turn transparent.
  7. Add red chili powder, garam masala and stir. Cover again and continue to cook on the low flame till the meat is soft cooked and tender. Add one tbsp of oil.
  8. switch off the stove. Serve with rice.

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