Monday, February 7, 2011

Pepper Chicken Roast

  • 1 lb Chicken
  • 1/2 cup Onion chopped
  • 1 cup Tomato chopped
  • 1 1/2 tbsp Ginger garlic paste
  • 1/4 tsp Chili powder
  • 1/4 tsp Turmeric powder
  • 3 tsp Pepper powder freshly ground
  • 1/2 tsp Garam masala powder
  • 1 sprig Curry leaves
  • 1 tbsp Coriander leaves chopped
  • 4 tbsp Oil
  • Salt to taste

  1. Wash and chop the chicken into small pieces and keep aside.
  2. Heat a heavy bottom pan, add oil.
  3. When oil is hot add onion and curry leaves. Fry well till onion is golden brown.
  4. Add ginger garlic paste and tomatoes. Fry until oil leaves the sides.
  5. Now add chili powder, turmeric powder, garam masala powder and pepper powder.
  6. Mix well and add the chicken.
  7. Add salt and mix well.
  8. Now reduce the flame to medium high, cover the lid and cook until all the water is evaporated.
  9. Stir in between.
  10. Now increase the flame to high and start roasting the chicken. Keen stirring frequently
  11. Transfer to a serving bowl, garnish with coriander leaves.
  12. Serve hot as a side dish.

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