Today I’m sharing How to make Indian Garlic Chicken Roast Recipe. A very fragrant, juicy, and delicious chicken recipe with you – it’s called “Chicken Garlic Roast”.
When you make it, the aroma will spread throughout the neighborhood, and people will ask, “What’s cooking that smells so good?” it’s called “Chicken Garlic Roast.
And then you’ll say, “I wish we had known this recipe sooner!”
Because once you make it, it will become a favorite dish for your family.
Ingredients
600 grams chicken (cut into small pieces)
2 tablespoons ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon salt
½ lemon juice
For the second marinate:
4 tablespoons yogurt
1 tablespoon cumin powder
1 tablespoon black pepper powder
2 tablespoons Kashmiri red chili powder
1 tablespoon regular red chili powder
For the paste:
25 cloves of garlic
2-inch piece of ginger
1 large onion
Other ingredients:
5 tablespoons mustard oil
4 green cardamom pods
4 cloves
1-inch piece of cinnamon stick
2 bay leaves
3 large onions (sliced)
5–6 green chilies (whole)
1 teaspoon garam masala
Fresh coriander and lemon juice.
Method (Step-by-step recipe)
Chicken Marinate:
First, mix the chicken with ginger-garlic paste, turmeric, salt, and lemon juice.
Set it aside for about 15 minutes so that the spices are well absorbed into the chicken.
Prepare the spice paste:
In a bowl, mix yogurt, cumin powder, black pepper, Kashmiri red chili powder, and regular red chili powder to make a smooth paste.
Also, grind the garlic, ginger, and onions to make another paste.
Tempering:
Heat mustard oil in a pan.
Once the oil is hot, add 4 green cardamom pods, 4 cloves, cinnamon stick, and bay leaves.
Now add the chopped onions and sauté on medium heat until golden brown. Add and cook the chicken:
Now add the marinated chicken and sauté well over high heat.
Once the chicken changes color, reduce the heat and cook for 12 minutes.
Note – Do not add water; the chicken will cook in its own juices.
Add the garlic paste:
Now add the ginger-garlic paste and sauté over medium heat for 5 minutes. A wonderful aroma will gradually fill the entire kitchen.
Add the spices:
Now add the prepared spice paste and mix well so that all the spices coat the chicken evenly.
Sauté for 5 minutes and then add the green chilies and a little garam masala.
Cook for another 4-5 minutes over low heat.
Garnish and serve:
Turn off the heat, garnish with fresh coriander and lemon juice.
The lemon juice makes the chicken even more tangy and delicious.