Now coming to the Chicken Roast, it’s done the same way as the gravy. After it is cooked, we remove and saute it well in a non stick pan, by adding more spice towards the end to make it roasted and spicy. This is a very quick dish you can make, when you have the gravy done and want to have some roast done on the side as well.
Andhra Style Chicken Roast
Chicken – 1/2 kg
Onions – 1/2 cup
Ginger Garlic paste – 1/2 tsp
Tomato, puree – 1/2 cup
Coriander powder – 1 tsp
Chili powder – 1 tsp
Salt to taste
Turmeric powder a pinch
Garam Masala – 1/4 tsp
Oil – 2 tsp
How to make Chicken Roast
Wash and cut the chicken into bite size pieces.
Heat a kadai with oil, saute the onions till they start turning brown. Then add the ginger garlic paste. Saute well. Then add the coriander powder, chili powder and fry well.
Next add the tomato puree and continue frying till the oil comes out.
Now add the chicken pieces and saute in simmer. Continue sauteing till the moisture that comes out, gets cooked up.
Finally add the salt and turmeric powder and cook again. Once the chicken is well coated with the spice powders, add a cup of water and bring to boil.
Then simmer for 15 mins with a closed lid. Once 15 mins is over, remove the lid and check if the chicken is done. Now saute on high for all the moisture to evaporate and the chicken becomes dry.
Garnish with coriander leaves and serve as side dish.
This is same as the gravy. If you wand to serve this as gravy, add more water and cook for a little while longer.
Else as a starter, you will have to saute till the chicken is nicely coated and all the water content is evaporated.