Pan Grilled Chicken Roast Recipe
Ingredients
1. Chicken leg quarters – 3 (or 6 chicken drumsticks)
2. Turmeric powder – 1/2 tsp
Kashmiri chili powder – 1 tbsp
Garam masala powder – 1 tsp
Pepper powder – 1/2 tsp
Lemon juice- 1 tbsp
Salt
3. Oil – 2 + 2 tbsp
4. Cashews and raisins – 2 tbsp each
5. Onion – 2-2.5 cup, thinly sliced and halved
6. Ginger and garlic, crushed – 1 tbsp each
Curry leaves – A few
7. Turmeric powder – 1/2 tsp
Kashmiri chili powder – 1.5 tsp
Regular chili powder- 1/2-1 tsp (Add according to your spice tolerance)
Garam masala powder – 3/4 tsp
Pepper powder – 1/4 – 1/2 tsp
8. Tomato – 1 large, finely chopped
9. Soy sauce- 1/2 tsp
Tomato sauce – 2 tsp
10. Coriander leaves – 2 tbsp, chopped
Method
1. Combine the chicken leg quarters with ingredients numbered 2. Let rest for 2 hrs.2. Heat 2 tbsp oil and fry the cashews and raisins. Remove to a bowl. Now place the chicken leg quarters. Cook covered on med flame for about 5-10 minutes till the bottom part is browned. Flip to the other side and cook covered for 20-25 mts till the chicken is completely cooked through. Remove to a plate. Transfer the gravy to a bowl to use later.
3. Add more oil to the pan and add onion and little salt. Cook till light golden. Add a few curry leaves, crushed ginger garlic and cook for a few minutes till their raw smell is completely gone. Add spice powders numbered 7 and cook for 1-2 mts. Add tomato and cook till mashed up. Add soy sauce and tomato sauce. Mix well. Finally add fried chicken leg quarters and coat well with the masala. Cook on both sides over low medium heat for 2-3 minutes. Sprinkle coriander leaves and serve hot.
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