TAMIL CHICKEN ROAST
Indian CHICKEN ROAST
Indian Chicken Roast Recipe is a special recipe, well marinated overnight, dipped in egg and fried well. This is a great side dish for bread, chappatis, noodles, biryani, fried rice, lime rice, tomato rice, white rice with sambar, rasam and Yogurt. It is actually Karachi roast, that I learned from my Mom while we lived in Pakistan. Karachi roast is not very popular in Tamilnad, so my husband and his clan enjoy this very much.
INGREDIENTS (Serves 4)
Time: marinate 8 hours, frying 30 minutes -
Ingredient |
Measurement
|
| Chicken (drumsticks and wings) |
2 Lbs |
| Ground Black Pepper |
2 tsp |
| Turmeric Powder |
½ tsp |
| Ginger/Garlic paste |
1 tbsp |
| Eggs |
2 |
| Oil |
2 cups |
| Salt |
1 tbsp |
CHICKEN ROAST
STEP BY STEP METHOD
Steps |
Method |
| 1 |
Remove the fat from the chicken pieces and make slits into them with a knife |
| 2 |
Wash well and drain all the water |
| 3 |
Marinate the pieces with the ingredients above and leave it in the fridge to soak overnight
|
| 4 |
The next day( for lunch or dinner)heat oil in a big hollow frying pan |
| 5 |
Beat the 2 eggs adding very light pepper and salt to it |
| 6 |
Dip the chicken pieces in the egg and fry in deep oil turning them often. Use a fork to see it is well cooked on all sides |
| 7 |
Serve it hot with any food or just as a snack |
|
|
Enjoy other Indian Recipes.
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