Roasted Chicken

Name: Roasted Chicken
Cuisine: Indian
Ingredients: 500 gms chicken; 3 onions; 2 tbsp ginger garlic paste; 1 tsp salt or as per taste; 1 tsp turmeric powder; 1 tsp Kashmiri chilli powder; 4 tbsp oil; 1/2 tsp sugar; 1 tsp mustard oil; 10 whole garlic with skin crushed; 1 spring curry leaves

Swagatika @swagatika

Bangalore, Karnataka, India

It’s a dry chicken recipe, works best as a starter. Also can be enjoyed with rice+daal/sambar combinations.

To get the nice dark brown colour, preferably cook in a nonstick pan or a heavy bottomed pan, so that chicken doesn’t stick to pan, as it’s cooked without adding any water.

I am sharing this recipe, after I received yummy feedback from family and friends, I am a vegetarian, so can’t speak for the taste myself, if you are also planning to try this yum looking delicacy, do let me know your feedback.

It’s a dry chicken recipe, works best as a starter. Also can be enjoyed with rice+daal/sambar combinations.

To get the nice dark brown colour, preferably cook in a nonstick pan or a heavy bottomed pan, so that chicken doesn’t stick to pan, as it’s cooked without adding any water.

Swagatika @swagatika

Bangalore, Karnataka, India

It’s a dry chicken recipe, works best as a starter. Also can be enjoyed with rice+daal/sambar combinations.

To get the nice dark brown colour, preferably cook in a nonstick pan or a heavy bottomed pan, so that chicken doesn’t stick to pan, as it’s cooked without adding any water.

It’s a dry chicken recipe, works best as a starter. Also can be enjoyed with rice+daal/sambar combinations.

To get the nice dark brown colour, preferably cook in a nonstick pan or a heavy bottomed pan, so that chicken doesn’t stick to pan, as it’s cooked without adding any water.

Saved

Ingredients

500 gmschicken
3onions
2 tbspginger garlic paste
1 tspsalt or as per taste
1 tspturmeric powder
1 tspKashmiri chilli powder
4 tbspoil
1/2 tspsugar
1 tspmustard oil
10whole garlic with skin crushed
1spring curry leaves

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Steps

1

Heat oil in a nonstick pan. Add chopped onion and sugar and sauté till onion turns translucent. Now add the mortar and pestle-ground ginger and garlic, sauté till all the masala leaves oil from the sides of the pan.
2

Now add the chicken and dry powders: salt, turmeric & chilli powder. Give a nice mix to everything.
3

Cook on low-medium flame, until chicken gets colorised from edges and get a nice brown colour. Check the tenderness of the chicken and switch off the heat.
4

Heat 1 tsp mustard oil on a tempering pan, add crushed garlic and curry leaves. Pour the tempering over the chicken.

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Cooksnaps

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Swagatika @swagatika

on June 11, 2023 12:50

Bangalore, Karnataka, India

I am not a chef, just love to cook. My recipes are curated over years of cooking experience.I also write restaurant reviews @ Zomato. Check and follow -https://zoma.to/u/865770