Chicken Garlic Roast

This Chicken Garlic Roast, as the name suggests is strongly flavored with garlic and the fenugreek seed powder used in this recipe gives a mild sour tinge to the taste buds. It can be served as a starter with green chutney.

Prep time: 15 min
Cook time: 25-30 min
Serves: 23

Ingredients:

  • 500 gms chicken
  • 2 onions
  • 12 garlic cloves
  • ½ bunch coriander
  • ½ tsp saunf (fennel seeds)
  • Few curry leaves for garnish
  • 1 tsp garam masala
  • ½ tsp pepper powder
  • 8 green chillies
  • ½ tsp turmeric
  • 1 inch cinnamon
  • 3 cloves
  • ½ tsp fenugreek seeds (methi seeds)
  • 1 tsp coriander seeds
  • Salt to taste
  • 2 tbsp refined oil
  • 1 tsp lime juice

Method:

Clean chicken and cook with salt, turmeric and very little water till ½ done. Keep aside.

Dry roast coriander seeds, cinnamon, cloves and fenugreek seeds and powder them together. Boil onions (cut into very thick pieces) till soft, drain water and grind along with coriander to a fine paste. Grind chillies and garlic separately to a fine paste.

Heat oil in a non-stick pan. Add saunf and after a minute add onion-coriander paste, chilli paste and fry till raw smell goes. Stir in garlic paste and fry for 5 minutes stirring regularly.

Add the dry roast powder (previously made), chicken and cook till the chicken is done. Add more salt if necessary and fry till all the water is absorbed and chicken is completely dry (roasted). Sprinkle pepper powder, garam masala. Add limejuice and mix well. Remove from fire.

Garnish with curry leaves (fried till crisp in oil) and serve hot.

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