| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Chicken; cut into pieces |
|
|
Salt to taste |
| 2 |
|
Lemons; juice of |
| 1 |
bn |
Coriander leaves |
| 6 |
|
Cm ginger |
| 10 |
|
Flakes; (20 g) garlic |
| 2 |
ts |
Garam masala; (peppercorns, |
|
|
; cinnamon and |
|
|
; cloves) powder (10 |
|
|
; g) |
| 6 |
|
Green chillies |
| 2 |
|
Onions; (100 g) |
| 2 |
|
Star anise |
|
|
Oil |
| 2 |
|
Onions; sliced into rings |
|
|
; (100 g) |
| 2 |
|
Tomatoes; sliced (200 g) |
| 2 |
|
Potatoes; sliced and fried |
|
|
; (120 g) |
| 2 |
|
Lemons; sliced |
INSTRUCTIONS
FOR THE GARNISH
MARINATE the chicken with salt and lime juice and keep aside for 15
minutes. Grind the remaining ingredients, except oil, to a fine paste.
Apply the masala paste to the chicken and marinate the chicken for 30
minutes.
Heat oil in a pan and shallow fry the marinated chicken till well
fried. Cover and cook till done and dry.
Serve hot with rice, garnished with onion rings, slices of tomatoes,
potato slices and lemon wedges.
Converted by MC_Buster.
NOTES : Chicken pot roast with garam masala
Converted by MM_Buster v2.0l.
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