veggie loaded chicken roast (easy chicken roast)
VEGGIE LOADED CHICKEN ROAST
MARINATION INGREDIENTS:
BONELESS CHICKEN - 1 LB (DICED)
TURMERIC POWDER - 1/4 TSP
KASHMIRI CHILI POWDER - 1/2 TSP
RED CHILI POWDER - 1/4 TSP
BLACK PEPPER POWDER - 1/2 TSP
GREEN CHILI - 1 (CRUSHED)
GARLIC - 3 CLOVE GARLIC (1 1/2 TSP)
GINGER - 1 TSP (CRUSHED)
CORIANDER LEAVES - 2 TBSP (CRUSHED)
MINT LEAVES - 3 LEAVES (CRUSHED)
SALT - 2 TSP (TO TASTE)
LEMON JUICE - 1 TBSP
INGREDIENTS FOR COOKING
MARINATED CHICKEN
OIL - 2 TBSP
BAY LEAF - 1
GARAM MASALA - 1 1/2 TSP
ONION - 1/2 CUP (DICED)
RADISH - 1/2 CUP (DICED)
CAPSICUM - 2 CUPS (DICED)
BLACK PEPPER POWDER - 1/4 TSP
CURRY LEAVES - FEW (OPTIONAL)
PROCEDURE:
IN A BOWL ADD BONELESS CHICKEN, RINSE AND DICE CHICKEN. MARINATE CHICKEN WITH MARINATION INGREDIENTS (THAT ABOVE MENTIONED). KEEP ASIDE THE MARINATED CHICKEN FOR 15 MINUTES. MEAN WHILE CUT VEGETABLES (ONION, RADISH, CAPSICUM) AND KEEP ASIDE.
HEAT A HEAVY BOTTOM PAN (FRY PAN) UNTIL IT TURNS HOT (ON MEDIUM FLAME), ADD 1 TBSP OF OIL (SESAME OIL WILL BE THE BEST OIL FOR THIS RECIPE) AND WHEN THE OIL TURNS HOT ENOUGH (ABOUT A MINUTE) ADD GARAM MASALA (1/2 TSP), WHEN THE SPICE MIX START FORMING BUBBLES (MAKE SURE NOT TO BURN THE GARAM MASALA). ADD ONION AND STIR UNTIL FOR A MINUTE AND ADD REMAINING VEGGIES, SAUTE AND ADD BLACK PEPPER POWDER, STIR FOR A MINUTE AGAIN. COVER AND COOK VEGETABLES. REMOVE COOKED VEGETABLES AFTER A MINUTE AND KEEP ASIDE. IN THE SAME PAN ADD 1 TBSP OF OIL AND HEAT ON MEDIUM FLAME, ADD 1 BAY LEAF AND 1 TSP OF GARAM MASALA, WHEN IT’S START FORMING BUBBLES ADD MARINATED CHICKEN AND SAUTE WELL IN THE GARAM MASALA AND COOK FOR 10 MINUTES WITH AN OCCASIONAL STIRRING. AFTER 10 MINUTES OPEN AND STIR FRY CHICKEN UNTIL ITS COMPLETELY COOKED. ADD COOKED VEGGIES AND STIR IT AGAIN FOR A MINUTE. COVER THE PAN AND TURN OFF FLAME. AFTER A MINUTE REMOVE THE LID AND STIR. ROASTED CHICKEN IS READY, PLACE THE LID AND KEEP ASIDE UNTIL YOU SERVE.