That reminds me that I should make this chicken roast for her again.
For the marinade:
Chicken breast – 250 gm
Curds – 1/2 cup
Ginger-garlic paste – 1/2 tsp
Turmeric powder – a pinch
For the roast:
Long green chilli – 1
Big onion – 1
Curry leaves – a few
Chilli powder – 1 and 1/2 tsp
Coriander powder – 1 tsp
Oil – 1-2 tsp
Salt to taste
Clove – 2
Cinnamon – 1 inch
Coriander leaves – a few
Wash and cut the chicken into bite-sized pieces. Let it drain for five minutes.
In a bowl, mix the chicken with curds, ginger-garlic paste and turmeric. Marinate for 15 minutes.
Chop onions roughly and make a paste along with green chillies.
Heat a heavy bottomed pan with oil. Add clove and cinnamon, fry it for a min, then add onion-green chilli paste, fry till the oil comes out. Stir frequently to make the bottom doesn't get burnt.
Add the chicken along with the marinade, cook on a high flame for five minutes.
Then add the chilli powder, coriander powder and salt. Mix well. Simmer and cook with a lid for 10 minutes.
Cook till the chicken is tender and turns brown.
Sprinkle finely chopped coriander and cook till dry.
Other Chicken Recipes
Enjoy your weekend!