Knorr Recipes
Kerala Chicken Roast Recipe
Prep Time | 30 min |
Cook Time | 35 min |
Servings |
people
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Ingredients
- 1/2 packet Knorr® Easy to Cook Punjabi Chicken Curry
- 200 gms chicken with bones cut into medium-sized pieces
- 4 large onions sliced long
- 4 green chillies split lengthwise
- 1 tomato chopped
- 40 gms curd
- 2 tbsp red chilli powder
- 3 tbsp Oil
- 5 gms whole garam masala
- 1 strands Curry Leaves
- 3 tbsp freshly crushed garlic
- 1 tbsp freshly crushed ginger
Ingredients
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Instructions
- Marinate the chicken pieces in curd, red chilli powder, turmeric powder, and salt for 30 minutes. Heat oil and add the whole garam masala. When they pop and sizzle, add the sliced onions and green chilies. Reduce flame to medium-low and fry the onions until they turn golden brown.
- Next, add the ready to cook Knorr® Easy to Cook Punjabi Chicken Curry and fry for 10 seconds. Top off with the ginger garlic paste and sauté for another 30 seconds until the mixture becomes fragrant. Add the tomatoes and curry leaves and mix well. Cook until the tomatoes turn soft - about 3 minutes.
- Mix the marinated chicken pieces into this mixture and increase the flame to medium-high. Cook stirring frequently until the chicken pieces begin to roast. Keep roasting until the chicken is cooked soft. This will take about 20-25 minutes.
- When the chicken has roasted and most of the water has been cooked off mix well and remove from fire.