Chicken Roast

Chicken Roast

Chicken no. 16 sliced & cleaned
Turmeric powder 1 tsp
Chilly powder 1-2 tbs
Ginger garlic paste 11/2 tbs
Curry leaves
1/2 lemon juice or 1 tbs vinegar
Mix all together & keep it in the fridge for at least 2 hours is good (if you have time)

Fry this marinated chicken in the oil and drain the extra oil using kitchen towel & keep it aside.

In second part you need

3 onion sliced
3 tomato sliced
Ginger garlic paste
Curry leaves
Green chilly
Chilly powder 1 tbs
Coriander powder 11/2 tbs
Garam masala 2 tsp
Coconut cream 1/4 cup

Take oil in a frying pan and add onion & Ginger garlic paste, green chilly & salt,cook onion until its translucent, then add chilly powder & coriander powder, sauté for a mt. ( if you like more spicy adjust the amount of chilly powder).Add tomato and cook until it’s done. Then add garam masala (pepper powder optional) and fried chicken. Sauté well until chicken coated nicely with masala. Put flame on low medium heat and add coconut cream and leave the flame on until you get a thick gravy chicken roast. Stir in between. Serve it with chapati or naan or parotta. Enjoy…!

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