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Main Course

Spicy Chicken Roast Easy

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 4 servings

1 kg Chicken cut and — cleaned
4 nos Onions sliced, medium size
2 tbsp Ginger Garlic paste
3 nos Green Chillies — cut into halves
1 tbsp Red Chilli powder
1 tsp Turmeric powder
2 tsp Coriander powder
1/2 tsp Garam Masala powder
3 nos Tomatoes sliced, medium size
Water, to taste
Salt, to taste
1 nos Onion thin sliced, medium size
Coriander leaves — finely chopped
Mint leaves — finely chopped

Preparation

Step 1
Heat 2 tbsp oil in a pan and cook the onions until they change color stightly.
Step 2
Add Green Chillies.
Step 3
Add ginger garlic paste and stir.
Step 4
Add Red chilli powder, Turmeric powder, coriander powder and garam masala powder.
Step 5
Stir until the masala is well mixed.
Step 6
Add tomatoes and stir.
Step 7
Add 1 cup of water and close the pan, letting it Let it cook for 3 minutes.
Step 8
Remove lid and add salt as needed and mix to the masala prepared.
Step 9
Add chicken, stir and let it cook for 15 to 20 minutes, checking water content and stirring every 5 minutes.
Step 10
Open lid and check if chicken is cooked, if not, close lid and let cook.
Step 11
If yes, keep the lid open and stir until water evaporates so that the chicken looks roasted with masala on.
Step 12
Our Spicy Chicken Roast is ready, now Garnish with coriander leaves, mint leaves and chopped onions.
Step 13
Goes well with chappathis or plain rotis.

Tip

Coconut oil is not optional in a Kerala fry. It adds a flavour that no other oil can replicate.

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Main Course

Spicy Chicken Roast Easy

Ingredientsfor 4 servings

1 kg Chicken cut and — cleaned
4 nos Onions sliced, medium size
2 tbsp Ginger Garlic paste
3 nos Green Chillies — cut into halves
1 tbsp Red Chilli powder
1 tsp Turmeric powder
2 tsp Coriander powder
1/2 tsp Garam Masala powder
3 nos Tomatoes sliced, medium size
Water, to taste
Salt, to taste
1 nos Onion thin sliced, medium size
Coriander leaves — finely chopped
Mint leaves — finely chopped

Preparation

Step 1
Heat 2 tbsp oil in a pan and cook the onions until they change color stightly.
Step 2
Add Green Chillies.
Step 3
Add ginger garlic paste and stir.
Step 4
Add Red chilli powder, Turmeric powder, coriander powder and garam masala powder.
Step 5
Stir until the masala is well mixed.
Step 6
Add tomatoes and stir.
Step 7
Add 1 cup of water and close the pan, letting it Let it cook for 3 minutes.
Step 8
Remove lid and add salt as needed and mix to the masala prepared.
Step 9
Add chicken, stir and let it cook for 15 to 20 minutes, checking water content and stirring every 5 minutes.
Step 10
Open lid and check if chicken is cooked, if not, close lid and let cook.
Step 11
If yes, keep the lid open and stir until water evaporates so that the chicken looks roasted with masala on.
Step 12
Our Spicy Chicken Roast is ready, now Garnish with coriander leaves, mint leaves and chopped onions.
Step 13
Goes well with chappathis or plain rotis.