Chicken Roast/ Chicken Dry

Chicken is a lifesaver for DD. Everyday on the dinner table, if she does not find chicken in menu, undoubtedly she gets darn upset with me! No matter how much I try to squeeze in nutrition in form of veggies into her meal, end of the day this is what she expects me to cook for her – Chicken! And myself being a loving mother 😉 I have to admit I do succumb to the pressures of keeping her happy by feeding her favorite food :). It does force me to think it this way that at least she is getting her PROTEINS!!

Chicken roast is a dry dish which can be enjoyed mostly at parties with drinks, say a mug of chilled beer…LOL!!! But on a serious note it is an absolute hit if you serve it up at any get-together with family/friends and it will be gone in no time!!. Your guests are bound to appreciate you for the efforts you have put in….some might even ask you, “How did you make this?” Little would they know how simple and easy is this to prepare. One of the simplest and most amazing chicken recipes I have ever learnt. It requires just a few ingredients. All you need to do is marinate. Marination is the most important thing you need to do for this recipe. You have to marinate the chicken for a good 4-5 hours; even better if you could keep it overnight.

Ingredients:

Chicken – cut and washed (I have taken 1 kg)

Onions – 2-3 medium sized

Garlic – 8-9 cloves

Ginger – 1 small piece

Green chillies – 3-4

Yogurt – 2-3 heaping tablespoons

Red chilli powder – 1 tbsp

Coriander powder – 1 tbsp

Garam masala powder – 1.5 tbsp

Salt – as per taste

Coriander leaves – chopped finely

Ghee – 2-3 tbsp for cooking

P.S. – You can substitute red chilli powder and coriander powder with Tandoori chicken masala, if available.

Method:

Blend the onion ginger garlic and green chillies into a fine paste.

Marinate chicken with onion ginger garlic paste, all spice powders, yogurt, chopped coriander leaves, salt. Keep aside for 4-5 hours or overnight.

Heat ghee/oil in a non-stick pan. Add in the marinated chicken. Give it a stir for few minutes on high flame until everything comes to a boil.

Then lower the flame to simmer, cover with lid. Do not add any water.

The chicken will lose water. Let the chicken cook in its own juices.

Mix gently in between; put back the lid again

Cook until all of the liquid gets absorbed and chicken is completely dry.

Serve hot with a salad or as a side-dish 🙂

 

 

 

 

 

 

 

 

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