I feel a recipe is only a theme, which an intelligent cook can play each time with a variation. Madam Benoit

People always say the best and most beautiful things in the world cannot be seen , nor touched , nor heard but are felt in the heart . But for food it's all in it's looks, flavours and taste.

Monday, April 13, 2009

Chicken Roast

My Easter special dishes – Chicken roast and Chicken Curry

Here goes the recipe for chicken roast

Don’t add any of the chicken masala available in markets for this!!!!

For marinating the chicken

Chicken – ½ kg (cut into smaller pieces)
Chili powder – 1 tablespoon
Turmeric powder – ½ tsp
Pepper powder – 1 tsp
Coriander powder – 1 tsp
Ginger garlic paste – 1 tsp

Mix thoroughly with hand.

For preparation

Oil as required
Curry leaves – a few
Sliced onions – 3 big ones
Chopped Green chilies – 5
Coriander powder – 1 tsp
Chili powder – 1-2 tablespoon (I made spicy chicken)
Pepper powder – 1 tsp
Garam masala (powdered spices) – 1 table spoon
Perumjeerakam - powdered (Aniseed) – 1 tablespoon

Marinate the chicken for half an hour.
Now pour oil in a kadai. Add onions, curry leaves, green chilies and salt.
Saute till onions are brown in color.
Add coriander powder, chili powder and pepper powder.
Saute for few seconds.
Now add the chicken pieces, garam masala and aniseed's powder.
Mix well.
Pour some water. Keep simmer and close the lid.
It may take nearly 40 minutes to get the chicken cooked. You can stir in between and add chili powder if it’s not spicy.
Switch off the flame when the chicken is cooked and the gravy is fully coated in chicken pieces.
You can garnish with curry leaves.
Serve hot with rice, Chapatti or porota.

1 comment:

  1. What a nice blog!
    I'm a Korean.
    I'll post much information about Korea.
    Feel free to visit my blog site.
    Have a great day! ^^


Sumi - Please Leave your Comments here.... I love to hear from you about this!!!!