I have come up with yet another chicken roast recepie which is spicy with semi gravy and full of flavours. And I give the recepie courtesy to my loving husband who had prepared this when I was having a busy day.

The gravy was sooo delicious , so I thought of sharing the recepie here. Its a slow cooking recepie but worth trying it.

Do try the recepie and give me your feedback in the comments below .

Lets checkout the recepie now .

Recepie:

Preparation time: 15 mins

Cooking time: 1 hr

Serves: 6

INGREDIENTS:

For Marination :

  • Chicken : 3/4 kg
  • Yoghurt : 1 cup
  • Ginger garlic paste: 1 tbsp
  • Salt: 1 tsp

For Gravy:

  • Onions: 3 large finely chopped
  • Tomatoes: 2 finely chopped
  • Ginger : 1 tsp finely chopped
  • Garlic: 1 tsp finely chopped
  • Turmeric powder: 1/2 tsp
  • Kashmiri chilli powder: 3 tbsp
  • Coriander powder: 2 n 1/2 tbsp
  • Garam masala powder: 1 tsp
  • Green cardamom: 2
  • Black cardamom: 1
  • Bay leaf: 2
  • Cinnamon stick: 1 small piece
  • Black peppercorns: 3 to 4
  • Cloves: 2
  • Kasuri methi / dried fenugreek leaves: few crushed
  • Salt: as required
  • Oil: 4 tbsp
  • Coriander leaves: few chopped

For tempering:

  • Ghee: 2 tbsp
  • Green chillies: 2 finely chopped
  • Ginger: 1 tbsp juliened

PREPARATION:

  • Marinate chicken pieces with ingredients listed above for marination. Keep it aside for 15 mins.
  • Heat oil in a kadai / wok. Add the whole spices. Toss for few seconds.
  • Add onions with some salt and saute till it turns light brown.
  • Add ginger and garlic and saute for 2 to 3 mins.
  • Add tomatoes and cook till it turns mushy.
  • Add the dry spices powders and cook the masalas on low flame for 2 to 3 mins.
  • Now add the chicken pieces, mix well with the spices and keep sauteeing for 5 mins.
  • Add 1/2 cup water and cook for 5 to 7 mins.
  • Add 1 cup of water, cover and cook for 20 to 25 mins on medium to low flame.
  • Open the lid , check for salt, add if required. Mix well and cook for another 10 to 15 mins. The gravy will thicken and become creamy.
  • Finally add some coriander leaves and kasuri methi and switch off the flame and set aside.
  • For tempering, heat a pan , add ghee. Add green chillies and ginger. Give it a toss. Pour this into the chicken and mix well.

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