Chicken roast


1.    Chicken cut into small pieces – 500 gms

2.    Onion thin slices – 2 medium

3.    Tomato sliced – 1 large

4.    Garlic chopped – 3-4

5.    Ginger chopped – 1’ piece

6.    Curry leaves – a few

7.    Turmeric powder – ¼  tsp

8.    Red Chili powder – 1- tsp

9.    Meat masala powder – 1 tsp

10.  Salt

11.  Coriander leaves chopped – to garnish

12.  Oil – 2 tbsp


1.    Heat oil (1 tbsp ) in a pan and fry onion and curry leaves till golden brown. You may add salt with onion, so it gets brown easily.

2.     Once it gets brown add 3, 4, & 5 ingredients and fry for a few minutes until tomatoes become soft. Blend all these into a paste and keep aside.

3.    Into the same pan add 1 tb spoon oil and spread chicken pieces & curry leaves for shallow fry, until the colour of chicken changes to white. Flip occasionally.

4.    Add turmeric powder, chili powder, salt and meat masala powder to the chicken pieces, and fry again for a few more minutes.

5.    Add the blend paste (instruction 2) to the chicken, mix well, add enough water, cover and cook for 10 – 15 minutes until oil separates and chicken cooked well.

Garnish with chopped coriander leaves and Serve with rice/ roti.


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