Chicken Roast is a quickly prepared dish with minimal ingredients from your kitchen counter. The spice levels can be adjusted accordingly. It goes well with chappathis, nans or appams.
![Chicken Roast – Img 1 Chicken Roast - Img 1](https://nasfoodcorner.com/wp-content/uploads/2019/02/Chicken-Roast-NFC-Web-Img-1-585x585.jpg)
Ingredients
Chicken - 1 kg (cut into small pieces) Onion - 3 (sliced) Shallots - a handfull (chopped) Ginger Garlic Paste - 2 tbsp Green Chilli - 5 (slit) Tomato- 1 (chopped) Turmeric Powder - 1/2 tsp Red Chilli Powder - 2 tbsp Fennel Powder - 2 tbsp Coriander Powder - 1 tbsp Garam Masala Powder - 1/2 tsp Salt Coriander Leaves Coconut Oil
Instructions
- Heat oil in a heavy bottomed pan, add ginger garlic paste, green chilli and saute until raw smell fades. Add onion and shallots, cook till soft and color turns translucent.
- Add all spice powders, salt and cook further till raw smell fades. Add chicken pieces and mix till masala coats well on the chicken.
- Add quarter glass hot water, stir well, cover and cook till chicken is done. Remove the lid and cook till the gravy attains a thick consistency. Stir at regular intervals to avoid sticking at the bottom of the pan. Garnish with coriander leaves.