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Easter Chicken Roast

21st.Century.Chef's picture
Ingredients
  Whole chicken 1 , liver and kidney removed
  Turmeric powder 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
  Cinnamon 2 Inch
  Cloves 6
  Salt To Taste
  Vinegar 3⁄4 Tablespoon (1 Dessertspoon)
  Oil 1 1⁄2 Tablespoon (2 Dessertspoon)
  Hot water 1 1⁄4 Cup (20 tbs)
Directions

1. Wash and dry chicken inside and out. Grind items 2 to 5 to a fine paste. Add salt and vinegar.
2. Rub well over the chicken. Marinate in a covered bowl for three hours.
3. Heat oil in a deep pan and brown the chicken over low heat, turning it over occasionally to ensure even cooking.
4. Pour hot water over the meat and cook till tender.
5. When tender, remove the meat from its gravy and set aside.
6. Cook the gravy until it thickens and the oil separates.
7. Drain the excess oil, return the chicken to the pan and cook over low heat until it is well coated with the gravy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Stewed
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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