Guntur Chicken Roast Recipe | Spicy Chicken Roast
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Guntur Chicken Roast Recipe - Boiled Chicken is fried golden brown, adding chicken stock little by little Then spicy dry masalas and salt are sprinkled over. This flavourful and spicy hot Guntur Chicken Roast is a welcome feast for chicken lovers at any time.
Guntur Chicken Roast does not require any special or exotic spices. It requires common indigenous spices and is very easy to make. This preparation goes very well with Sambar-Rice, Rasam- Rice, or just as starters before a meal.
This easy- to -make dish is sure to be a grand winner for a relaxed weekend meal along with any other curry. Though it is a simple recipe, it is better to understand some methods and techniques to get it to a perfect taste.
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Tips
Chicken:
It is better to ake broiler chicken as the meat will be tender. You may use country chicken if you like. The method will be the same.
How to boil the Chicken:
Take care to boil the Chicken only to a 80 % tenderness. If boiled too soft, the Chicken pieces will disintegrate while being fried.
Spice Powder:
When you roast the spices, let the flame be very low; and keep stirring till the spices are just warmed up. If the spices are roasted for long, the taste can turn rancid.
A secret tip for the special taste:
When you roast the chicken, let the flame be high. It gives a smoky flavour to the dish and enhances the taste.
Mirch masala:
This Chicken Roast preparation needs to be on the higher side in the spice content. It gets the authentic taste when it is chilli hot on the higher side. However, you may reduce the spice to suit your taste
Guntur Chicken Roast Recipe | Spicy Chicken Roast - Recipe Video
Guntur Chicken Roast Recipe | Spicy Chicken Roast
Prep Time 1 min- Cook Time 30 mins
- Total Time 31 mins
Servings 3
Ingredients
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For the Spice powder:
- 1 tbsp Coriander seeds
- 5 - 6 Cloves (laung)
- 4 Cardamom (ilaichi)
- 1/4 Kapok Buds (Marathi Moggu)
- 1/2 Star Anise
- 1 inch Cinnamon
- 1/2 tbsp Cumin (zeera)
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For boiling the Chicken:
- 1/2 kg Chicken
- 1 ¼ cups Water
- 4 Green Chilies
- Cinnamon - small piece
- 3 Cloves
- 1 tsp Ginger Garlic Paste
- 1/4 tsp Turmeric
- 1 Bay Leaf
- Salt - to taste
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For Chicken Roast:
- 4 tbsp Oil
- 1 Onion sliced
- 1/2 tsp Ginger Garlic Paste
- 3 sprigs Curry Leaves
- 3 - 4 tbsp Chicken Stock
- 1 ¼ tbsp Chilli Powder
- Lime juice - from ½ lime
- Coriander Leaves - A little
- Salt - to taste
Instructions
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Boil the Chicken with all ingredients. Take care to boil only to 80% tenderness.
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Strain the stock. Keep aside.
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Gently roast all the ingredients for spice powder on a very low flame. Take off the flame as soon as there is a light aroma. Best method is to take off the pan from the stove just when the whole spices start to get warm.
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When the spices cool down, grind into a fine powder.
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Heat oil in a vessel and fry the sliced onion. Add Ginger Garlic Paste and Curry leaves. Fry well.
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Now add the Chicken pieces and let fry for 7-8 minutes. Add the masala powder, Chilli powder and salt. Keep frying. Add a little water to prevent the masala from getting burnt.
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Keep frying on high flame till the Chicken turns golden brown, adding the reserved stock gradually to prevent the chicken from charring.
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Sprinkle lime juice and coriander leaves before taking the pan down.
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