• Preethi C.Vijay

Garlic Chicken Roast

Generous amount of garlic cloves roasted along with chicken, followed by adding perfect amount of Indian spices; this garlic chicken roast can be a perfect starter or an accompaniment to a bowl of hot rasam rice on a rainy day.


On a Sunday afternoon, with a plan to cook chicken but quite unsure about what recipe, i developed this recipe of garlic chicken roast, much different from the usual garlic chicken. This is spicy, juicy, filled with right amount of masala, garlicky and definitely delicious with every bite you take.


Shallow frying the chicken along with few garlic cloves ensures a nicely roasted chicken with garlic flavor perfectly seeped in.




Ingredient


Chicken 300 gms

Garlic cloves 30 (Do not chop the garlic)

Onion 1 finely chopped

Ginger garlic paste 1 teaspoon

Curry leaves 2 sprigs

Green chillies 3 slit

Red chilli powder 2 teaspoon

Kashmiri red chilli powder 1 teaspoon

Coriander powder 1 1/2 teaspoon

Garam masala 1 teaspoon

Lemon juice 2 teaspoon

Bay leaves 1

Oil 5 tablespoon

Salt as needed


To Grind

Pepper 2 teaspoon

Cumin Seeds 2 teaspoon

Fennel seeds 1 teaspoon


How to Start


Clean the chicken and marinate with ginger garlic paste and salt for 20 minutes.


Dry roast the ingredients given under "To grind" on a low flame and grind it into a fine powder.


Heat a kadai, add 3 tablespoons of oil and shallow fry the chicken along with 10 garlic cloves on medium flame until the chicken turns golden brown on all sides. Set it aside.





In the same kadai, add the remaining oil. Once the oil is hot enough add bay leaves and finely chopped onions. Fry the onions until it turns translucent. Add the remaining garlic cloves, green chilles, curry leaves and fry for 3 minutes on medium flame. Now add the fried chicken along with the roasted garlic on the kadai. Saute it for 2 minutes. Add red chilli powder, coriander powder, kashmiri red chilli powder. Mix well and check for salt. Cover and cook the chicken on low flame for 10 minutes mixing in regular intervals.


Once the chicken is well cooked and the water dries up, add the freshly ground masala and garam masala. Now roast the chicken on high flame until all the masala gets well coated on the chicken. Add lemon juice. Give it a good mix and switch off the flame.