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Dry Chicken Roast

Course Main
Cuisine Fusion
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Rafeeda

Ingredients

  • 1 kg chicken cut into small pcs
  • FOR PASTE:
  • 1 tsp Kashmiri chilli powder
  • 1/2 tsp red chilli powder
  • 1/2 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 2 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 tsp garam masala
  • 1/2 tsp fennel powder
  • Salt to taste
  • 1 tbsp vinegar
  • 5-6 curry leaves chopped
  • FOR MASALA:
  • 2 tbsp coconut oil
  • 2 tbsp tomato paste
  • 1 tbsp tomato ketchup
  • 1 tbsp soya sauce
  • 1 onion roughly chopped
  • 1 capsicum cubed
  • 3 green chillies slit

Instructions

  • Combine the ingredients "for paste" in a bowl and coat the chicken well. Set aside for 30 minutes.
  • In a wok, heat coconut oil and add the marinated chicken into it and cook on meduim-low flame, stirring in between to ensure that the chicken does not stick to the pan.
  • When the chicken is half done, add in the sauces and keep cooking till done. Sprinkle water occasionally if needed, but the chicken should cook in its stock.
  • Finally add the onion, capsicum and green chillies and cook for a further five minutes. Switch off and serve warm.