I didn't make this chicken roast for Easter. :) The name "Easter Chicken Special" is according to the name given by Mrs K.M .Mathews in her book. I didn't want to change the recipe name.
Ingredients:
- Chicken, cut -1/2 kg
- Turmeric powder - 1/4 tsp
- Onion, sliced - 1/2 cup
- Onion, chopped - 1/4 cup
- Oil - 3 tbs
- Tomato, chopped - 1/2 cup
- Curd - 1/4 cup
- Sugar - a pinch
- Coconut milk - 1/4 cup
- Coconut shredded - 1/4 cup
- Egg, hard boiled and cut into wedges - 1 optional for garnish
- Cashew nuts fried - 6-8 optional for garnish
- Masala Paste:
- Red chilli powder - 1 tbs
- Coriander powder - 1 tsp
- Cumin seeds - 1/8 tsp
- Fennel seeds - 1/8 tsp
- Garlic chopped - 1/2 tbs
- Ginger chopped - 1/2 tsp
- Pepper powder - 1/2 tsp
- Cloves - 6
- Cinnamon - 1/2 inch piece
- Cardamom - 4
Method:
- Make a paste of masala paste ingredients
- Marinate chicken with masala paste and keep for long (I kept it in fridge overnight)
- Heat oil in a pan
- Fry turmeric powder in the oil for 10 seconds
- Fry both onion in it till they turn translucent.
- Remove half the onion from the pan and keep it aside
- Add tomato to the pan and fry with the onion left in the pan
- Once tomato is well cooked, add curd and chicken pieces and cook the chicken
- When the masala start changing to dark colour add coconut milk along with the sautéed onion which was kept aside before
- Cook till the gravy thickens
- Move the chicken masala to another bowl from the cooking pan
- Pulse the shredded coconut in a blender to get coarse ground coconut powder
- Roast the coconut in the same pan as that of pan in which chicken was cooked
- When the coconut is golden brown, add chicken masala to the pan and roast it with coconut.
- One the chicken is uniformly coated with coconut and browned enough, then switch off the flame
- Move chicken to a serving bowl and garnish with egg wedges and fried cashews
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