Skip to main content

MASALA CHICKEN ROAST

I think that I need not explain about the taste of chicken dishes. Chicken is very popular and it is used by non-vegetarians. Chicken is very soft meat and chicken pieces with bone are tastier. Chicken is highly demanded non vegetable item in shop because it is using for homely needs and celebration, functions or special occasions. Its price is little bit less comparing other meat items so its demand will increase. We can't avoid chicken dishes for wedding, birthday, Christmas and Easter. Chicken is mainly used to make or try new dishes or recipes. Chicken dishes will be available in all non-vegetarian hotels and restaurants. Chicken is using in every states and countries. Today, I made a special chicken roast that is called as masala chicken roast. Actually I can't express its taste by words that mean its taste is amazing or unimaginable. We will get its taste when we make it. I made it as an experiment but it is really good and tasty. Today is Sunday so I decided to make a new dish with chicken earlier so I made it today. It is very spicy and contains the smell of masala, taste of butter and creamy effect of thick coconut milk. You can serve it with hot rice, chapati, bread and appam for breakfast, lunch and dinner. To get the exact taste of this dish use it with hot. I used only traditional ingredients to make this dish. Chicken will become soft due to lime juice. Its main flavours are cumin seeds and cinnamon stick. It is very good to serve guests because it gives a new and variety experience. Try this tasty dish and enjoy well.

Preparation Time - 20 minutes
Cooking Time - 30 minutes

Ingredients

Chicken - 1 kg
Onion - 2
Green Chilli - 3
Cardamom - 3
Cloves - 3
Cinnamon Stick - 2 pieces
Turmeric Powder - 1/2 teaspoon
Dried Red Chilli- 6
Coriander Seeds - 1 tab spoon
Black Pepper Seeds - 1 teaspoon
Fennel Seeds - 1 teaspoon
Lime Juice - 1 tab spoon
Coconut Milk - 1 cup
Coconut Oil - 1 tab spoon
Butter - 1 tab spoon
Mustard Seed - 1 teaspoon
Curry Leaves - 2 sprigs
Salt - To Taste
Water - As Required

Method
  • Cut chicken as small pieces and wash it well.
  • Remove the peel of onion and wash it well and slice it lengthy.
  • In a pan, add dried red chillies and coriander seeds and roast it half.
  • Then add cardamom, cloves, cumin stick and black pepper seeds and roast it well.
  • Then add fennel seeds and roast it well.
  • Turn off the fire and leave it for some times to cool.
  • Then add turmeric powder to this and mix well.
  • Put it in a grinder and pour a little water and make it thick paste.
  • Put this paste in a bowl and add lime juice and salt and mix well.
  • Marinate chicken pieces with this masala paste.
  • Leave it for 10 minutes to set well.
  • In a pan, add marinated chicken pieces, onion, green chilli and curry leaves.
  • To this pour coconut milk and cover the pan with lid.
  • Cook it well and turn off the fire when water evaporates completely and keep it aside.
  • In another pan, pour coconut oil and butter and heat well.
  • Then splutter mustard seeds.
  • Add curry leaves to this and stir well.
  • To this add cooked chicken and roast it well.
  • Turn off the fire and transfer it in a serving bowl.
  • Serve it with appam, chapati and bread.
Tips
  • To get more taste add fried cashew nuts and raisins.
  • You can use shallots instead of using onion and taste will increase based on its quantity.
  • You can use vinegar instead of using lime juice.
  • To get creamy effects use very much thick coconut milk.
         
Masala Chicken Roast

Comments

Popular posts from this blog

KERALA STYLE PINK PERCH (KILIMEEN) FISH FRY

Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children. Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish w

GHEE RICE WITH CHICKEN ROAST

Everyone is using rice always especially south Indians are preparing different or variety rice items. Ghee rice is one special rice dish. This is the famous dish for different celebrations or festivals such as Christmas, Easter, birthdays, weddings or any other special celebrations. We can serve ghee rice with vegetarians and non-vegetarians dishes. This is very easy to prepare at home. The main ingredients of ghee rice are Basmati rice and ghee. I have used cardamom powder, cloves, Cinnamon stick and kiss miss to get good taste and good flavour. These all are optional ingredients and we can add based on our preferences. Ghee is not good for cholesterol so we need to use less quantity of ghee to prepare. Taste will not change if we use less quantity of ghee. Mainly this dish is serving for lunch and dinner. We need to take extra care while cooking rice because it shouldn't over cooked. Texture will change completely if we over cook the rice. This is not that much spicy dish so th

RED COWPEAS COCONUT MILK STIR FRY

Preparation Time - 10 Minutes Cooking Time - 25 Minutes Ingredients Red Cowpeas - 1 Cup Onion - 1 Green Chilli - 1 Turmeric Powder - 1/2 teaspoon Red Chilli Powder - 1/2 teaspoon Black Pepper Powder - 1/2 teaspoon Coconut Milk - 1/2 Cup Coconut Oil - 1 teaspoon Mustard Seeds - 1 teaspoon Chopped Shallots - 1 teaspoon Curry Leaves - 2 Sprigs Salt - To Taste Water - As required for cooking Method Sock Red Cowpeas in Water overnight and wash it well next day. Peel the skin of Onion and wash well and chop it. Wash Green Chilli and slice it thin and lengthy. Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well. Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it. Then add chopped Shallots and Curry Leaves and fry well. Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell. Add cook