Home » Non Veg Curry Recipes » Full Chicken Roast


1.Chicken ( medium) – 1 ½ kilo ( clean it and keep it ready by making cut marks)
2.Chilly powder – 2 tea spoon
3.Coriander powder – 4 tea spoon
4.Turmeric powder – ½ tea spoon
5. Pepper powder – 1 ½ tea spoon
6.Fennel seed powder – ½ tea spoon
7.Onion ( cut thin) – 200 gram
8.Shallots ( cut round) – 1 cup
9.Garlic ( chopped small) – ¼ cup
10.Ginger( chopped) – 3 small
11.Garam masala powder – 1 ½ tea spoon
12.Soy sauce – 3 table spoon
13.Thick coconut milk – ½ cup
14.Cashew nut ( chopped) – 50 gram
15.Kismis – 25 gram
16.Curry leaves – 2 strip
17.Coriander leaves ( chopped) – ¼ cup
18.Hot water – 1 cup
19.Oil – as required

Method of preparation

Take the ingredients from 2 to 6 , add salt and little water and knead and make paste. Take the half portion of the paste and marinate it in the chicken and keep it aside for one hour. Take a thick bottom pan and heat half cup of oil. Add the chopped onion fry and keep it separately. Then in the same ghee fry shallots, green chilly, ginger, garlic and satue. Add garam masala and the remaining paste and saute.

When the masala starts smelling add the tomato and saute. Add cashew nut, kismis, little coriander leaves, curry leaves, salt and saute, when the oil gets separated add the marinated chicken and again saute. Then pour one cup of hot water into it and cook it by closing the lid.

When the chicken gets almost cooked add the coconut milk and boil it in low flame. When the gravy gets thickened, add the fried onion , remaining coriander leaves and heat it . add 3 table spoon of soy sauce and saute again in low flame.

Add the chicken pieces into it and fry. When the sauce gets stick into the chicken it will become brown colour. take a flat vessel and keep the fried chicken. On top of it pour the prepared gravy. Then decorate it with cooked vegetable and fried bread pieces. Can serve.

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