Tuesday, May 6, 2008

Chicken Roast


For marinating

  • Garlic paste 1/4 tsp
  • Ginger paste 1/4 tsp
  • Vinegar 1 tsp
  • Turmeric pdr 1/4 tsp
  • Soya sauce 1/2 tsp
  • Salt

For curry

  • Chicken 1 kg
  • Onion 4 to 5 big
  • Tomato 3 med
  • Ginger Paste 3/4 tsp
  • Garlic paste 3/4 tsp
  • Cashew paste 1 tbsp
  • Raisins 1 tbsp grounded
  • Curry leaves
  • Chilly pdr 3 tsp
  • Corriander pdr 2 tsp
  • Turmeric pdr 1/4 tsp
  • Garam masala 1/2 tsp
  • Tomato sauce 1 tbsp
  • Water as rqrd
  • Salt
  • Oil

Clean and cut the chicken into medium pieces. Marinate it with all the ingredients and keep it refrigerated for 3 to 4 hrs. Heat oil in a kadai and shallow fry it. Keep it aside.

Heat oil in a kadai and add mustard seeds. When it starts spluttering add sliced onion, curry leaves and little salt. When it turns golden brown add ginger-garlic paste, cashew paste and grounded raisins. Mix well. Reduce the heat and add chilly, corriander, turmeric and garam masala. Roast it well and add chopped tomatoes, soya sauce and tomato sauce. Mix well. Add the fried chicken into the gravy and pour rqrd amount of water into it. Cook it well till it turns soft.

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