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31 July 2013,00:38 by
Leela Kishore

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SPICY CHICKEN ROAST

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Take washed chicken in a bowl.
  • Add 1/2 Teaspoon Chilli powder, 1 Teaspoon Coriander powder, 1/2 Tea spoon salt, 1/2 Teaspoon turmeric powder, 1/2 Teaspoon garam masala powder, 2 Tablespoons curd and 1 Teaspoon lemon juice. Mix them well and allow it to marinate for 30 minutes.
  • Mean while, Make a fine paste with cloves, cinnamon, cashew nuts, Chopped coriander leaves, chopped Onions, ginger and garlic. Keep the paste aside.
  • Heat 1 Table spoon of oil in a pan, add 1 string of curry leaves, marinated chicken add 1 1/2 cup of water. Mix well and half boil the chicken.
  • Heat another pan with 3 tablespoons of oil. Add fennel seeds, cumin seeds, Cloves, Cinnamon, cardamom, Capsicum, Spring Onions and curry leaves.
  • Fry them for a while and add the finely ground paste. Fry the paste well till the raw smell goes off.
  • Once done, add the remaining chilli powder, coriander powder, turmeric powder and garam masala powder. Fry for a minute.
  • Now add finely chopped tomatoes and fry the whole mixture till the tomatoes gets mashed up well.
  • Finally add the half boiled chicken along with the water. Adjust salt and water. Allow the chicken to cook.
  • Now open the lid and stir fry the chicken till it roasts completely under low to medium flame. The outer layer should turn crispy. Take care not to burn it.
  • Serve hot.

INGREDIENTS

  • 500 grams Chicken  
  • 2 Tablespoons Curd
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon Turmeric Powder
  • 1 ½ Teaspoon Chilli Powder
  • 3 Teaspoon Coriander Powder
  • 1 Teaspoon Garam Masala Powder
  • 4 Tablespoons Sesame Oil
  • 3 strings Curry Leaves
  • 2 Green Chillies, Chopped
  • 1/4 Teaspoon fennel Seeds
  • 1/2 Teaspoon Cumin Seeds
  • 6 Cloves
  • 2 Pieces Cardamom
  • 1 inch piece Cinnamon
  • 1 Onions, Chopped
  • 2 Medium Tomatoes, Finely Chopped
  • 1 Small Capsicum, Finely Chopped
  • 3 Strings Coriander leaves, Chopped
  • 3 to 4 Stems Spring Onions, Finely chopped
  • 6 to 7Cashew nuts
  • 9 to 10 Garlic Pieces
  • 1/2 Inch Piece Ginger
  • Salt to taste

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