Chicken Roast recipe


  • Mutton Chops about 2 lbs
  • Yogurt 2 cups
  • Onion 2 medium sized
  • Ginger paste 1 tsp
  • Garlic Paste 1 tsp
  • Coriander seeds 1 tblsp
  • Cumin seeds 1tsp
  • Salt (1 tsp or to taste)
  • Red Chilli (1 tsp or to taste)
  • Oil - 3tbsp

Cooking Instructions

* Mix the soy sauce, ginger, garlic, cumin, corriander, salt, black pepper, and red chilli powder with the yogurt and whip to form smooth paste
* Immerse chicken into the yogurt paste, mix well, and let sit for 30 minutes

Heat 2 tbsp of oil in a pot/degchi and add to it the chicken and yogurt mixture

Cook on medium heat for 15-20 minutes, or until the chicken juices run clear (decrease heat or add a little bit of water if yogurt starts to stick to the pan)
Heat the remaining oil in a wok

Take individual chicken pieces from the pot and add to the oil one by one. Fry on medium heat, turning frequently, until the color is a nice golden brown (don''t overcook or chicken will become dry)

Optional: Add any remaining yogurt mix and simmer on low heat for 10 minutes for extra flavor

Sprinkle lemon juice and serve in a dish garnished with baked or fried potatoes, or any other side item of your choice with bread or naan

01 Dec 2011     1063 views     NON-Vegetarian       Poultry > Chicken

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