Chicken Roast

Serves 3
youtube.com

Directions

  1. 1Add coconut oil to a non-stick pan or kadai and heat.
  2. 2Add coconut oil to a non-stick pan or kadai and heat.
  3. 3Add coconut oil to a non-stick pan or kadai and heat.
  4. 4Add crushed ginger and garlic and saute for 10 seconds.
  5. 5Add crushed ginger and garlic and saute for 10 seconds.
  6. 6Add crushed ginger and garlic and saute for 10 seconds.
  7. 7Add chopped green chilies and saute for 10 seconds.
  8. 8Add chopped green chilies and saute for 10 seconds.
  9. 9Add chopped green chilies and saute for 10 seconds.
  10. 10Add chopped onions and salt and saute until golden brown.
  11. 11Add chopped onions and salt and saute until golden brown.
  12. 12Add chopped onions and salt and saute until golden brown.
  13. 13Add turmeric powder, coriander powder, Kashmiri chili powder, garam masala and saute for 1 minute.
  14. 14Add turmeric powder, coriander powder, Kashmiri chili powder, garam masala and saute for 1 minute.
  15. 15Add turmeric powder, coriander powder, Kashmiri chili powder, garam masala and saute for 1 minute.
  16. 16Add chicken, lemon juice and curry leaves and saute for 5 minutes.
  17. 17Add chicken, lemon juice and curry leaves and saute for 5 minutes.
  18. 18Add chicken, lemon juice and curry leaves and saute for 5 minutes.
  19. 19Add water from the side of the kadai, cover and cook for 10 minutes, stirring every 2 minutes.
  20. 20Add water from the side of the kadai, cover and cook for 10 minutes, stirring every 2 minutes.
  21. 21Add water from the side of the kadai, cover and cook for 10 minutes, stirring every 2 minutes.
  22. 22Remove the lid and cook for 2 minutes.
  23. 23Remove the lid and cook for 2 minutes.
  24. 24Remove the lid and cook for 2 minutes.
  25. 25Add tomato ketchup, crushed pepper, curry leaves and saute for 2-3 minutes.
  26. 26Add tomato ketchup, crushed pepper, curry leaves and saute for 2-3 minutes.
  27. 27Add tomato ketchup, crushed pepper, curry leaves and saute for 2-3 minutes.

Ingredients

  • 4 Tablespoons Coconut Oil
  • 4 Tablespoons Coconut Oil
  • 4 Tablespoons Coconut Oil
  • 1.5 Inch Piece Ginger
  • 1.5 Inch Piece Ginger
  • 1.5 Inch Piece Ginger
  • 10 Cloves Garlic
  • 10 Cloves Garlic
  • 10 Cloves Garlic
  • 3 Nos Green Chilli
  • 3 Nos Green Chilli
  • 3 Nos Green Chilli
  • 3 No Onion
  • 3 No Onion
  • 3 No Onion
  • 1.5 Teaspoon Salt
  • 1.5 Teaspoon Salt
  • 1.5 Teaspoon Salt
  • 0.25 Teaspoon Turmeric Powder
  • 0.25 Teaspoon Turmeric Powder
  • 0.25 Teaspoon Turmeric Powder
  • 1 Teaspoon Coriander Powder
  • 1 Teaspoon Coriander Powder
  • 1 Teaspoon Coriander Powder
  • 2.5 Tablespoons Kashmiri Chilli Powder
  • 2.5 Tablespoons Kashmiri Chilli Powder
  • 2.5 Tablespoons Kashmiri Chilli Powder
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Garam Masala
  • 600 gm Chicken
  • 600 gm Chicken
  • 600 gm Chicken
  • 1 Teaspoon Lime / Lemon Juice
  • 1 Teaspoon Lime / Lemon Juice
  • 1 Teaspoon Lime / Lemon Juice
  • 3 Sprigs Curry Leaves
  • 3 Sprigs Curry Leaves
  • 3 Sprigs Curry Leaves
  • 0.25 Cup Water
  • 0.25 Cup Water
  • 0.25 Cup Water
  • 3 Tablespoons Tomato Ketchup
  • 3 Tablespoons Tomato Ketchup
  • 3 Tablespoons Tomato Ketchup
  • 0.5 Teaspoon Crushed Pepper
  • 0.5 Teaspoon Crushed Pepper
  • 0.5 Teaspoon Crushed Pepper
  • 2 Sprigs Curry Leaves
  • 2 Sprigs Curry Leaves
  • 2 Sprigs Curry Leaves

Equipment

Non stick panKadai

Tips

  • If you want good spice, increase the number of green chillies
  • If you want a good dry roast, stir for a while.