Indian Chicken Roast
Pan-fried until the edges go dark and crispy, this chicken fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.
Ingredientsfor 5 servings
- 500 g Chicken with bones preferred
- 2 nos Onion finely sliced, big
- 2 tsp Garlic thinly — chopped
- 11/2 tsp Ginger thinly — chopped
- 3 nos Tomato — thinly sliced
- Tomato sauce/ketchup, to taste
- 1 tbsp Coriander powder
- 1/2 tbsp Kashmiri Chilly powder
- 1/4 tsp Turmeric powder
- 1 tsp Chicken masala
- 1/4 - Milk
- Salt, to taste
- Oil — for frying
- 1/2 cup Curd
- 1 tbsp Kashmiri Red Chilly powder
- 1/4 tsp Turmeric powder
- Salt, as needed
- Cashewnuts — roasted
Preparation
Step 1
Clean the chicken well and cut into pieces.
Step 2
Marinate them with the ingredients for marination and keep in fridge for 3 hours (or more).
Step 3
Fry the chicken pieces to a golden brown color in oil and set aside.
Step 4
Heat 2 tbsp of oil in a pan or a kadai.
Step 5
Fry onions, till they turn soft and golden brown.
Step 6
Add garlic and ginger and stir for 2 to 3 minutes.
Step 7
Add the sliced tomatoes and cook until the tomatoes are soft and blends well.
Step 8
Add little tomato sauce/ketchup to enhance the taste.
Step 9
When the tomatoes are done, smash them, so that they don`t remain as lumps.
Step 10
Add coriander powder, chilly powder, turmeric powder and chicken masala powder.
Step 11
Cook for 2 - 3 minutes.
Step 12
Add the fried chicken and milk and let it bubble for 2 - 3 minutes.
Step 13
Season with salt to your taste.
Step 14
Garnish with roasted cashews. Indian Chicken Roast is ready.
Step 15
If you want the curry to be a little more liquidish, add some more milk/water.
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
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