Search This Blog

Follow me here

Saturday, April 30, 2016

Roast Chicken

Serves 2 or 3


  • 500 gms Chicken 
  • 1/4 tsp turmeric powder
  • 2 tbsp rice flour
  • 1 tbsp lemon juice
  • 8 to 10 curry leaves
  • 1/2 cup chopped coriander leaves
  • Salt
  • 5 tbsp cooking oil (or more)

Grind to a fine paste:
  • 1 small onion
  • 5 dry red chilies
  • 5 to 6 curry leaves 
  • 2 inch piece of ginger
  • 4 cloves of garlic
  • 1 green chili

  1. Wash and cut chicken into small or medium pieces. You can also use boneless chicken pieces for faster cooking.
  2. Make the paste and keep ready.
  3. Mix chicken pieces with the ground paste and also add 1/4 tsp turmeric powder, 2 tbsp rice flour, 1 tbsp lemon juice, salt and marinate for 3 to 4 hours.
  4. Heat oil in a thick bottom sauce pan and fry the chicken pieces on high heat on both sides for 2 minutes each. 
  5. Add curry leaves (green chilies if you want it more spicy), cover and cook on low flame till chicken is fully cooked. This will take about 20 to 25 minutes approx. Cook without adding any water.
  6. Then add chopped coriander leaves and dry out all the liquid to make the chicken dry. You can keep the liquid if you need some gravy according to your preference.
  7. Serve hot with dal and rice.  

1 comment:

  1. Such an easy way to make a finger licking starter.