Mother's Easy Chicken Roast

Mother's Easy Chicken Roast


1 person made this

About this recipe: Mouthwatering recipe handed down to me by my mother.

Collin Maharashtra, India

Serves: 4 

  • 1 kg Chicken thighs(w/o skin)
  • 8 Nos Garlic cloves ( peeled & crushed)
  • 2 inch Cinnamon
  • 4 Nos Green Cardamoms (opened)
  • 6 Nos Cloves
  • 15 Nos Black Pepper corns
  • 4 Nos Dried Red Chillies (Kashmiri)
  • 2 Tbs ( less if non stick pot) ghee/oil
  • 1/2 tsp (to taste) Salt
  • 1 tsp turmeric poweder

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Wash chicken and put in a colander to drain
  2. Heat Ghee/oil in a pot
  3. First fry the chillies till they change colour, then add the crushed garlic and fry for a minute.
  4. Then add the whole spices and turmeric, fry for half a minute and then add the chicken
  5. Fry for for about two minutes and then add about one cup of water to just cover the chicken. cover and cook on a moderate fire till chicken is cooked ( 10 to 15 min, depending on the tenderness of the bird ). Add salt
  6. If water gets evaporated before cooking is complete add a little HOT Water
  7. If water is there after the chicken has cooked, open the vessel and increase flame to High to dry up and nicely fry the chicken.
  8. Remove Chicken to serving dish. Discard the spices, add boiled potato pieces to the thickish gravy, stir and serve with the Chicken

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