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.