Friday, December 18, 2015

Kerala Chicken Roast

Ingredients for 4 servings

1 kg chicken

For the marination:

1 inch piece ginger
¼ tsp chilli powder
¼ tsp coriander powder
¼ tsp turmeric powder
1 tsp vinegar / lemon juice
3-5 green chillies
5 garlic cloves
salt, to taste

For roasting:

¼ tsp garam masala powder
¼ tsp pepper powder
1 large tomato (blanch it, remove skin & make puree)
2 green chillies, slit
3 medium onions
3 sprigs curry leaves
juice of 1 lemon


Clean and cut the chicken into medium sized pieces.

Make a paste of all the ingredients under marination.

Marinate the chicken pieces with this paste and keep aside for an hour.

Cut onions into very thin slices & fry in hot oil. Drain them & keep aside.

Fry the chicken pieces in the same oil until almost done. Keep the pan covered so that the chicken does not get browned, but is cooked inside. Drain them and keep aside.

Heat 2 tbsp of oil in another pan (You can use the same oil in which we fried the chicken pieces. This will enhance the flavour). Add slit green chillies and curry leaves. Saute for 1 minute.

Add the tomato paste to this and saute for 1 minute.

Now add the prepared chicken & roast until it is dry.

Make sure that all the chicken pieces are well coated with the tomato paste.

Sprinkle garam masala & pepper powder & mix well.

Add lemon juice and mix well. Check for salt. Add a little if needed.

Now add the fried onions and mix well.

Tasty Kerala Chicken roast is ready. 

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