Chicken Dry Roast

Who wouldn’t love their regular chicken curry to taste a little different?

Presenting… Chicken Dry Roast with a dash of pepper.

Serves: 4
Cooking Time: 20 minutes

Chicken – 0.5 kg
Chopped onions – 0.5 cup
Oil – 3-4 tbsp
Ginger-garlic paste – 0.5 tsp
Garlic paste – 1 tsp
Chilli powder – 1 tsp
Tomato paste – 3 tbsp
Chicken masala – 4 tbsp
Water – 1/4 cup (optional)
Lemon squeeze – 1 tsp
Vinegar – a few drops
Pepper powder – 1.5 tbsp
Salt – to taste

Step 1: Heat some oil in a non-stick pan. Saute the onions until translucent.

Step 2: Add in the ginger-garlic paste, garlic paste, chilli powder and tomato paste. Cook for 2 minutes.

Step 3: Stir in the chicken pieces along with the chicken masala, pepper and water. Mix well. After about 5 minutes, add in the lemon squeeze, vinegar, pepper and salt. Cook until done.


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