Spicy chicken roast recipe
- Chicken – 650 gms
- Curd – 1 cup
- Tomato sauce - 4-5 tbsp
- Onions thinly sliced - 2 cups
- Tomatoes - 1 medium data-size , roughly chopped
- Green chilly – 3-4 nos
- Red Chilly – 3-4 nos
- Ginger – 1/2 piece, finely chopped
- Garlic – 5-6 cloves finely chopped
- Turmeric powder – 1/4 tsp
- Chilly powder – 1 tbsp
- Coriander powder – 2-3 tbsp
- Meat Masala - 1 tbsp
- Coriander leaves
- Parsley Leaves
- Salt
- Cinnamon - 1 stick
- Pepper powder – 1-2 tbsp
- Chicken Stock – 2 small cups
- Oil
Method:
- Clean and wash the chicken thoroughly. Marinate the chicken with curd, 3 tbsp tomato sauce, salt and pepper and keep it aside for about 1/2 hour.
- After 1/2 hour, cook the chicken for about 2 whistles in a pressure cooker.
- When pressure released, shallow fry the chicken, keeping the stock safe and keep aside.
- Make a paste of the spices ( Turmeric powder, chilly powder, coriander powder, meat masala powder.) and keep aside.
- You could do this by adding little amount of water and making it into a smooth paste, so that the flavors blend well.
- In a pan, add some oil. To this add in the cinnamon stick , red chilies, garlic and ginger and sauté well.
- When done, add in the onions and green chilies and sauté well.
- When onions start to get translucent, add in tomatoes and mix well.
- When tomatoes soften, add the prepared spices paste and mix well. Add Salt and pepper as per requirement.
- Add in 2 tbsp pf tomato sauce and then the chicken stock and mix well.
- To this add the fried chicken pieces and mix well till everything is coated well.
- Keep on low flame and stir occasionally till all the water is evaporated and the gravy is coated well on the chicken.
- Sprinkle some parsley and coriander leaves and switch off the flame.
- Serve hot.Note: Depending the amount of getting it spicy, you could increase or decrease the black pepper and red chilly powder.