Dry Chicken Roast

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Dry Chicken Roast
Prep Time
15 mins
Cook Time
25 mins
 
Servings: 4
Ingredients
  • 2.2 pound 1 kg chicken, cut into 2-inch pieces
  • 3 tablespoons oil
  • 1 teaspoon mustard seeds
  • 2 green chilies slit
  • 2 sprig curry leaves
  • 1 tablespoon crushed ginger/ginger paste
  • 2 medium onions 2 cups finely sliced
  • 1 small tomato 1/2 cup finely chopped
MARINADE
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chilly powder | paprika
  • 1 teaspoon oil
  • 1 teaspoon salt
SPICES (In a bowl)
  • 2 teaspoons chilly powder | paprika | Kashmiri chilly powder
  • 1 teaspoon garam masala
  • 2 teaspoons coriander powder
  • 1 teaspoon pepper powder
  • finely chopped cilantro for garnishnstructions
    1. Mix the marinade to the chicken and let it sit for about 30 minutes.
    2. Add oil in a pan and place over medium-high heat. Add the mustard seeds and once it crackles, add green chilies + curry leaves + crushed ginger + onions and turn the heat to low till the onions are translucent.
    3. Sprinkle the spices and stir well for about a minute.
    4. Add tomatoes, saute and then cover it till the tomato softens and you see a layer of oil on top.
    5. Put the marinated chicken pieces and turn the heat to high for 5 minutes till the water evaporates. Once the water evaporates, cover the chicken and let it cook for about 10 minutes.
    6. Open the pan and roast the chicken on medium-high heat, stirring regularly and making sure that the chicken doesn't get burnt. This gives a nice coating to the chicken and gets rid of any remaining gravy.
    Recipe Notes
    Using a wide pan (preferably non-stick) will roast the chicken uniformly. For more reddish color, sprinkle an additional teaspoon of paprika in the end and mix well.