Chicken Tomato Roast

A Simple chicken tomato roast with loads of flavour. You can make this roast in a semi dry or dry consistency. It goes well with ghee rice, pathiri, appam etc.

Chicken tomato roast
 

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Chicken Tomato Roast
A Simple chicken tomato roast with loads of flavour. You can make this roast in a semi dry or dry consistency. It goes well with ghee rice, pathiri, appam etc.
Chicken tomato roast
Course Chicken Dishes, Non-vegetarian
Cuisine Kerala
Servings
servings
Ingredients
  • 500 grams Chicken pieces
  • 2 cups Onion sliced
  • 1/2 cup Tomato chopped
  • 2 teaspoons Ginger crushed
  • 2 teaspoons Garlic crushed
  • 2 numbers Green chilli sliced
  • 1 teaspoon Chilli powder
  • 1/2 teaspoon Kashmiri chili powder
  • 1 1/2 teaspoons Coriander powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Garam masala
  • 1/2 teaspoon Fennel seed
  • 2 Sprigs Curry leaves
  • Salt to taste
  • Oil to saute
Course Chicken Dishes, Non-vegetarian
Cuisine Kerala
Servings
servings
Ingredients
  • 500 grams Chicken pieces
  • 2 cups Onion sliced
  • 1/2 cup Tomato chopped
  • 2 teaspoons Ginger crushed
  • 2 teaspoons Garlic crushed
  • 2 numbers Green chilli sliced
  • 1 teaspoon Chilli powder
  • 1/2 teaspoon Kashmiri chili powder
  • 1 1/2 teaspoons Coriander powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Garam masala
  • 1/2 teaspoon Fennel seed
  • 2 Sprigs Curry leaves
  • Salt to taste
  • Oil to saute
Chicken tomato roast
Instructions
  1. Heat oil in a large pan, splutter fennel seeds. Add onion and saute until golden brown. Add ginger, garlic and green chilli, saute.
  2. Add chilli powder, kashmiri chilli powder, coriander powder, and turmeric powder along with little water and saute till oil separates. Add chopped tomatoes and cook till tomatoes become soft.
  3. Add chicken pieces and give a good stir. Add the required amount of water, cover, and cook until the chicken is done.
  4. Add garam masala and curry leaves. Stir well until the gravy is dry or semi-dry and coated with chicken.
  5. Serve hot.
  6. NOTE - One cup = 250 ml, one teaspoon = 5 ml.
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