When I say Chicken Roast, most of them feel it is a fry dish. But actually it is not.
I like it because there is no heavy masala and oil in it. I love the potatoes more than the chicken.
Ingredients
Chicken – ¼ kg
Potatoes – big 1 no. Remove the skin and cut into 4 pieces
Tomatoes – 2 big no. Chopped
Onion – 1 big no. Chopped
Green/Red chillies – 4 no. Slit them
Whole Pepper – 6 -7 no.
Ginger – 2-inch piece finely chopped
Cinnamon, Cardamom and Cloves - 2 each
Turmeric – 1 tsp
Salt to taste
Oil – ¼ cup
Preparation
In a cooking bowl, add all ingredients except oil with 1 ½ cup water and cook till chicken is tender. Take out the chicken pieces from the rest and set aside.
Take a kadaii and heat the oil. To the oil add the boiled chicken and fry till brown. Once the chicken is fried add the rest of the boiled veggies and leave it on a low flame till thickens. Garnish with green chillies, coriander leaves and onion rings.
Note: If needed bake for 30 minutes. I rarely do that. I prefer the other way.
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