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Thursday, 3 April, 2008

Chicken Roast


  1. 1 whole medium chicken
  2. 3 onions sliced
  3. 2 tomatoes sliced
  4. 2 pieces of ginger sliced
  5. 5 cloves garlic sliced
  6. oil
  7. 1 tsp. black pepper medium ground
  8. 2 tblsp. fresh lime juice
  9. 1 tblsp. chicken masala
  10. a few sprigs of curry leaves
  11. salt as per taste


  • Wash the chicken thoroughly and leave it to drain.
  • Mix a little salt, lemon juice and black pepper. Marinate the chicken all over with this and leave it for an hour to marinate.
  • Heat some oil in a heavy bottomed pan. Put the whole chicken in it and turn the chicken in between frying to seal the chicken. Let it brown on all sides. Remove it from oil and keep it aside.
  • Saute the onion, ginger slices, garlic slices, chicken masala, curry leaves until nicely browned. Add the tomatoes and saute further more until the oil runs clear.
  • Add 2 cups water plus the water if any left from marination to the above mixture and put the chicken in it. Adjust salt according to taste. Cook the chicken on low fire, keeping it covered. Turn the chicken in between to cook on all sides.
  • Leave it on the flame, until the gravy thickens and chicken is properly cooked.
  • Chicken is ready to eat, unlike other roasted chicken, this chicken has a nice spicy taste even on the inside.
  • To get a more filling dish, vegetables like potatoes, carrots, beans etc. may be added.