Crunchy Chicken Roast
I always love to make tweaks, whether it’s slight modifications to my bikes or a recipe. For me, the joy of self-creation is what matters most. Many of my recipes have been adjusted to suit my taste, diverging from the original while retaining their overall appeal. I tend to be an iconoclast when it comes to traditional recipes, and most of the dishes on my blog are variations of the originals.
Last night, while foraging through my refrigerator, I realized I had too many tomatoes that needed to be used soon. Since the weekend is here, I thought, why not create a wholesome and drool-worthy dish that will impress my guests and leave them asking for more? So, I’d like to share with you my latest creation: Crunchy Chicken Roast in Gravy.
I do warn the calorie-conscious that this dish is big on calories, but even bigger on taste! So what’s stopping you? Go ahead and fire up the burner to cook this exotic meal and delight your guests. Don’t forget that you have the Champions Trophy Final coming up on Sunday, so make sure you prepare enough of this dish for a comforting dinner. Happy cooking!
Prep Time – 30 minutes
Cook Time – 40 minutes
Serves – 5
Ingredients:
Chicken – 1 kg
Tomatoes – 300 gms
Onion – 100 gm
Green Chillies – 5 gm
Coriander – 1 sprig
Spices ( peppercorn, cinnamon, star anise, magaj seeds ) – 2 tbsp altogether.
Red Chilli Powder – 1 tbsp
Turmeric powder – a pinch
Kalmi ( cashew nut shreds ) paste – 1/2 cup
Butter ( unsalted ) – quarter cup
Coriander powder – 1/2 tsp
Chicken stock – 2 cups ( can use hot water as an option )
Groundnut oil – 50 ml
Kasuri Methi – 3 tbsp
Salt – to taste
Method:
1 ) Clean and cut the chicken. Keep the chicken to boil in a thick-bottomed pan or kadhai. Boil it for a minimum of 20 minutes ( depending upon the quality and make of chicken )
2 ) While the chicken is boiling, cut tomatoes, onion, green chillies and coriander and set aside.
3 ) Heat the Pan. Roast the spices on a dry pan for a few minutes till you smell the aroma. Remove and set aside to cool.
4 ) In the same pan, add butter and shallow fry the tomatoes and onions. Remove and set aside. Once boiled, shred the chicken and shallow fry in the same butter.
5 ) Grind the vegetables and spices together to a fine paste.
6 ) Take another pan, heat oil, and fry the paste till golden brown, adding coriander, turmeric, chilli powder and cashew nut paste. Add Chicken, kasuri methi and salt. Mix well.
7 ) Add the leftover butter from the other pan. Add the stock. Cover and cook on SIM for approximately 25 minutes or till gravy gets thick. Once done, remove and garnish with cream and coriander.
Crunchy Chicken Roast in Gravy recipe by Sameer S Nilatkar
