Chicken Chilly Roast

CHICKEN CHILLY ROAST

Today I am going to introduce to you a non-veg dish. It is a spicy dish made with chicken. It is an easy recipe with simple ingredients but the cooking time is little more. It is mainly because of the marination of the chicken. We marinate the chicken in a fine masala, then slightly fry the chicken and then roast it again with onion and ginger garlic paste. It is a crispy roasted dry chicken item which goes very well with chappathi, naan, roti etc. Lets see how to make this yummy chicken chilly roast.

Chicken Chilly Roast

Ingredients :

1. Chicken - 1kg
2. Onion - 2 Big
3. Curry Leaves - Few leaves
4. Garlic - 10 Nos
5. Ginger - 2- 1" inch pieces
6. Green Chillies - 4
7. Chilly Powder - 1 tsp
8. Tomato Sauce - 2 Tbsp
9. Coriander Leaves - a small bunch
10. Oil - For frying and to saute
11. Salt - as reqd 

For Marination :

1. Chilly Powder - 2 Tbsp (As per your spice buds)
2. Coriander Powder - 1 Tbsp
3. Turmeric Powder - 1/2 tsp
4. Chicken Masala - 1 Tbsp
5. Curd - 2 Tbsp
6. Salt - as reqd
7. Lemon Juice - juice of one lemon

Preparation :

• Wash and clean and cut the chicken into medium pieces and prick all the pieces with a fork lightly. This is to allow the marinade to penetrate inside the chicken pieces. 

• Take all the ingredients for marination in a bowl and mix well and make a smooth marinade.You can add little water if required, but be very sure you don't make it watery as there will be some amount of water coming out from chicken. If the marinade becomes too much watery it will not very well coated on the chicken and hence we loose the taste.Now add chicken pieces to this thick marinade and mix well so that the marinade evenly coats on the chicken pieces well. 

• Seal the marinated chicken in an air-tight container and keep it in the fridge overnight. If you are in a hurry at least make sure you refrigerate it for an hour. It is to get that perfect taste when the chicken blends well with the masala.

• Chop one onion lengthwise into thin strips. Heat oil in a pan and fry this chopped onion adding little salt until it turns dark golden brown. Keep this aside. We require this in the final stage of the recipe. 

• Make a fine paste of garlic, ginger and green chilly and keep it aside.

Cooking Method :

 

Lets see the step by step cooking instructions of the recipe.

• Take a frying pan and add some oil into it and keep it on medium flame. This is to shallow fry the marinated chicken.

• Now  add the marinated chicken pieces one by one into the hot oil and fry lightly turning each sides on medium flame.It need not become dark brown colored. It just needs to become mild golden brown but has to be 3/4th cooked. Fry all the chicken pieces in a similar way and keep it aside.

• In the same frying pan, remove the excess oil and keep little oil sufficient to saute and roast the fried chicken.

• Chop the remaining onion lengthwise into fine thin strips. Add this chopped onion into the oil and saute till golden brown.

• Now add the garlic-ginger-green chilly paste to this and mix well. Saute this till the whole mixture starts to leave a nice aroma and the raw smell of garlic is gone. 

• At this stage add a little chilly powder and mix well.

• Before it gets too dry and you start choking lets add the tomato sauce into the mixture and mix well so that it takes up a slightly gravy texture. You can add a little water if needed at this stage. This is if you want a semi-gravy dish. Otherwise you can skip adding water.

• Now add the fried Chicken pieces to this thick gravy and mix well. Since we have marinated the chicken with salt, check and add salt if required.

• Keep the flame low and roast the chicken keeping the lid of the pan open. Mix the dish occasionally so that it doesn't get burnt. This process would approximately take 10-15 minutes. The chicken should get cooked and roasted. The more the time we roast the tastier the recipe comes out.

• After 15 minutes, put off the flame and add fried onion which we had prepared earlier into the chicken and mix well. 

• Garnish with coriander leaves and serve it hot with roti, naan, chappathi, paalappam, karikkappam, Avil Appam  etc.

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Hope you enjoyed this recipe. Meet you again with another interesting recipe. Till then its bye from Veena.