Pan roast Chicken

Name: Pan roast Chicken
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 750 grams Chicken skinned and cut into pieces on the bone; 1 cup Yogurt; 2 tablespoons Ginger-garlic-green chilli paste; 1/2 teaspoon Turmeric powder; 2 teaspoons Kashmiri red chilli powder; 3 tablespoons Sichuan sauce; 4 tablespoons Oil; to taste Salt

Sreevani Macha @cook_12668801

#CookPadContest
The almost universal appeal of roasted chicken stems from it's power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.

Sreevani Macha @cook_12668801

Saved

Ingredients

30 min

8 servings

750 gramsChicken skinned and cut into pieces on the bone
1 cupYogurt
2 tablespoonsGinger-garlic-green chilli paste
1/2 teaspoonTurmeric powder
2 teaspoonsKashmiri red chilli powder
3 tablespoonsSichuan sauce
4 tablespoonsOil
to tasteSalt

Saved

Steps

30 min

1

Mix together the ginger-garlic-green chilli paste, turmeric powder, red chilli powder, Sichuan sauce, salt and yogurt in a bowl. Add the chicken and set aside to marinate for ten minutes.
2

Heat the oil in a shallow non-stick pan, arrange the chicken pieces in it and sear on high heat till chicken is crisp from outside.
3

Reduce the heat, cover and cook, turning over the pieces at frequent intervals, till they are completely cooked.
4

Serve hot, garnished with the lemon wedges and onion rings.