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Friday, 15 July 2011

Chicken pieces- 500gms
Ginger and Garlic paste- 1/4cup
Red chili powder- 2tsp(+/-)
Turmeric powder- 1/4tsp
Cumin/ Jeera- 1tsp
Fennel/ Sombu powder- 3tsp
Lemon juice- 2tsp
Salt to taste
Oil to deep fry
Curry leaves to garnish

In a large bowl add all other ingredients except chicken pieces. Whisk ingredients with fork to a smooth paste. Now add the chicken pieces to the masala paste and marinade chicken  pieces for atleast 4 hours. Heat enough oil in a pan to deep fry, when oil is smoking hot add chicken pieces and deep fry until golden brown. Drain the chicken pieces from the oil and places on a plate. Remove pan from heat, in the same oil add the curry leaves and fry for few seconds. Drain curry leaves from oil and add it to chicken pieces.
Serve hot hotel style chicken roast as side dish for rice or as appetizer.


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