#chickenroastrecipe #roastcurry #chickencurry
INGREDIENTS:
½ CUP FRIED ONION (BERESTA)
2 TBSP YOGURT
1 TSP GINGER PASTE
1 TSP GARLIC PASTE
1 TSP CUMIN PASTE
½ TSP SALT
¼ TSP MACE (JAYATRI)
¼ TSP NUTMEG (JAIFAL)
½ TSP RED CHILLI POWDER
½ TSP CORIANDER POWDER
2 TSP RAISIN
1 TSP SUGAR
1 TSP POWDER MILK
3 PIECES GREEN CHILLI
BLEND TO SMOOTH
4 PIECES CHICKEN
POUR THE MASALA MIX
MIX WELL
KEEP IT FOR 15 MIN.
SEPARATE THE MASALA
2 TBSP OIL
FRY THE CHICKEN FOR 2 MIN.
3 TBSP OIL
¼ CUP ONION
FRY FOR A WHILE
2 CARDAMOM, SMALL CINNAMON, 1 BAY LEAF
FRY UNTIL BROWN
POUR THE MARINATE MASALA
POUR ¼ CUP WATER
COOK UNTIL OIL SEPARATE
PUT THE CHICKEN
SAUTÉ & COOK FOR A WHILE
1 CUP WATER
COOK FOR 10-15 MIN.
COOK UNCOVERED FOR 5 MIN.
4-5 PIECES GREEN CHILLI
2 TSP GHEE
COVER FOR 5 MIN. IN LOW FLAME
SPREAD FRIED ONION (BERESTA)
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