Chicken Dry Roast

I am having fun times these days, vacationing in my home town. Late night chats, homely food and lots and lots of family time. I was enjoying every moment of my break for a week and then the pampering over dose bored me.  I wanted to head to the kitchen and get cooking. I decided to serve something special for lunch and chose to serve chicken to the bunch of chiketarians at home. I made this quick and simple chicken dry roast for lunch and got some good compliments. So, I thought of sharing the recipe on the blog.

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Preparation time: 1 hour

Cooking time: 30 mins

Ingredients:

For marination:

  • Chicken – ½ kg
  • Chili powder – 1 tbsp
  • Turmeric powder – ½ tsp
  • Ginger paste – 1 tsp
  • Garlic paste- 1 tsp
  • Black pepper powder – 1 tsp
  • Salt – to taste
  • Oil – for shallow frying

For masala:

  • Onion – 2 big
  • Tomato – 1 big
  • Chili powder – 2 tbsp
  • Coriander powder
  • Turmeric powder – ¼ tsp
  • Ginger- garlic crushed – 1 tbsp
  • Oil – 2 tbsp

For garnishing:

  • Fried Onion -1 medium (thinly sliced)

Method:

Marinate the washed chicken with the items listed under ‘for marination’ and refrigerate it for 1 hour or more.

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Shallow fry the chicken pieces for 2 minutes. We don’t have to fry it till cooked. Simply fry till the outer portion gets a little brown and keep aside.

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Heat a pan and add oil to it. Sauté onion till brown

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Add ginger-garlic paste and tomato to this and sauté well till the tomato gets well cooked.

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Add chili powder, coriander powder, turmeric powder and sauté further till the raw smell goes off and the masala turns brown.

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Now add the fried chicken to this masala and cook with the lid on. Allow it to cook for 5 -8 minutes so that the chicken leaves water.

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Now add ½ cup water to this and cook the chicken well.

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Now increase the flame and fry till the gravy thickens.

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Move to a serving dish, garnish with fried onion and serve hot.

Notes:

 

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