ROASTED CHICKEN MASALA

Ingredients :-

Chicken - 250 gms (Boneless)

Hung Curd - 1 n 1/2 cups

Ginger-Garlic Paste - 1 tsp

Poppy Seeds Paste - 1 tsp

Onion - 2 medium nos.

Capsicum - 1 cup

Green Chillies - 3-4 nos.

Garlic Cloves - 8-10 nos.

Crushed Pepper Powder- 1 tsp

Red Chilly Sauce - 2 tsp (OR any one can use Red Chilly Powder also)

Lemon Juice - 2 tsp

Turmeric Powder - 1/2 tsp

A Pinch of Sugar

Salt to taste

Cooking Oil / Butter - 1 tsp

Method :-

Wash and clean the bone less chicken well. Marinade it with the above ingredients (except onion, capsicum, garlic cloves, green chilly) and mix it well. Keep it in refrigerator for 30 minutes or more as your choice. Heat Oil / Butter in a pan. Add thinly sliced onion, whole garlic cloves, capsicum, green chilly and saute for a minute. Then add the marinade chicken and mix it well with the masala. Cover it with a lid and cook in a low flame. Leave it for about 10 minutes again on a low flame by stirring occasionally. If required add 1/2 cup water to it (Optional). I have used thin Coconut Milk in place of water which enhance the texture and flavor of the chicken. Cook the chicken till it is dry and the masala gets well coated over the chicken. Switch off the flame. Garnish with coriander leaves and Serve with Roti, Naan or Pulao...