Spicy Chicken Roast
Slow-roasted in coconut oil with a generous hand of spices, this chicken fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 3 servings
- 500 g Chicken
- 1½ kg Onion
- 800 g Tomato
- 2 tbsp Ginger garlic paste
- 2 tsp Green chilly paste
- 2 tsp Red chilly powder
- 1/2 tsp Turmeric powder
- Garam masala A pinch
- Coriander leaves, to taste
- Salt, to taste
- 2 tsp Chicken masala
- 1/2 tsp Pepper powder
Preparation
Step 1
Marinate the chicken with chilly powder, 1/4 tsp turmeric powder, garam masala, salt and water as needed.
Step 2
Heat the oil in a vessel and fry in hot oil the chicken in it.
Step 3
Heat the oil in a vessel and cook onion in it for 10 minutes.
Step 4
Add tomato and cook it, stirring for 5 minutes.
Step 5
Add chicken masala, Chilly powder, turmeric powder, pepper powder and salt to taste.
Step 6
Add chicken and coriander leaves. Stir everything together thoroughly.
Step 7
Continue cooking for 10 to 15 minutes, till done.
Tip
Marinate for at least 30 minutes if you can — the spices penetrate deeper and the chicken stays juicier.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Breakfast
Diabetic Friendly Ragi Puttu
Steamed layers of rice flour and coconut inside a cylindrical mould — puttu is Kerala morning fuel. It crumbles apart...
Snacks
Dates Neyyappam | Healthy Snack
Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped panca...
Main Course
Drumstick-Eggplant Curry
A deeply satisfying drumstick-eggplant curry simmered slowly with freshly ground spices and coconut. The kind of grav...
Main Course
Drumstick Toor Dal Curry
A traditional Kerala curry where drumstick simmers gently in a spiced coconut gravy until every piece soaks up the fl...