Tuesday, April 11, 2006

Chicken Roast

  1. Chicken- 500gms

  2. Ginger- 2 inch

  3. Garlic- 1 full (medium size)

  4. Onion- 2 (medium size)

  5. Chilly Powder- 1 Spoon

  6. Pepper Powder- 2 Spoons

  7. Coriander Leaves- 1/2 cup

  8. Curry Leaves- 10

  9. Turmeric- 1/2 Spoon

  10. Lemon- Half piece

  11. Jeera- little

  12. Salt (Taste enough)

  13. Oil

  1. Cut chicken into medium size pieces (it should not be very big pieces).

  2. Wash it neatly.

  3. Take one thick bottom container. Add Salt, Turmeric and Jeera to the chicken pieces (No water), mix it and keep it on medium flame. Keep lid.

  4. After some time water will come out from chicken. Then increase the flame.

  5. Boil it until water evaporates or chicken is cooked.
6.  Keep watching so that bottom should not be burnt.
  1. Take thick bottom kadai and pour 2 spoons of oil and heat.

  2. Put jeera, small pieces of onion, curry leaves. Fry until golden brown color.

  3. Add ginger and garlic paste and fry.

  4. Add Chicken pieces, chilly powder and fry. (If water is remained while boiling chicken add that water also and fry until water evaporates).

  5. Grind pepper and three flakes of garlic, add to chicken and roast it until how much hard the chicken pieces you like.

  6. At the end, add coriander leaves, lemon juice and fry it for 3 minutes.

  7. Now chicken roast is ready.

Tip: If more oil (fat) has come out of chicken while boiling then instead of oil take that fat only for fry.


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