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Pan Roasted chicken

May 16, 2021

Let use our BMMS technique for making this curry

Serves - 4

Divide the proportion/2 for serving 2

Spice level - Hot

Skip the potato for keto diet.

Ingredients:

Items In grams In Numbers
Chicken cut it in small pieces 250 g n/a
Onion fine chopped for curry 125 g Usually about 1
Onion fine chopped for roasting 60 g about half onion
Tomato chopped or puree 65 g Usually Half tomato

The one curry

masala

1  tbsp n/a
 Garlic crushed/grated/powder 10 g About 2-3 cloves
 Ginger crushed/grated/powder 10 g 1 inch
Black Pepper 5 g 2 tsp
Oil 30 ml n/a
Fresh Cilantro (optional)

5 g

1/4 cup
Curry leaves(optional)

1 g

about 10 leaves

 

Preparation :

The Base:

  1. Take a curved or flat bottomed pan and bring it to a medium flame and add 35 ml oil of your choice.
  2. Add 1/2 tsp one curry masala
  3. Add chopped onion and sauté till it turns gold brown
  4. Add the crushed/grated/powder ginger and garlic and sauté for a minute
  5. Add all the tomatoes/puree give it a bit of stir for a minute

The Masala:

  1. Add 1/2  tbsp of the curry masala
  2. Add 1/2  tbsp salt .Give it a good mix
  3. Add a little bit of water to avoid burning
  4. Keep sautéing till the entire mixture turns nice and soft for about 2-3 mins
  5. Tomato Test: You should now see the tomatoes completely turned soft and mushy

The Main:

  1. Add all the chicken and give it all an awesome mix so the chicken gets coated well. 
  2. Add 1/2 cup water
  3. Salt and heat Test: Do a final salt and heat test and add salt or black pepper as per your liking.
  4. Bring the flame to high and let it come to a nice boil.
  5. If you have lemon just give the mixture one tiny squeeze if not that's ok too.

The Simmering:

  1. As soon as you see entire gravy boiling close the pot with the lid and reduce the flame to simmer(between medium and sim) for 15 mins. Give it a couple of stirs in between the 15 mins to make sure the bottom doesn't burn and put the lid back on.
  2. Bring to a high flame and boil it for 5 more mins till the water reduces to 60% of its initial level and the gravy gets a bit thick.
  3. Once thick transfer to a bowl

Pan Roasting:

  1. Add 2 tbsp oil to frying pan
  2. Add 1/2 onion(finely chopped)  and curry leaves(optional) to the frying pan
  3. Once the onion turns brown add 1 tsp of the one curry masala
  4. Add all chicken gravy from above to the pan and start frying until the entire chicken turns bit dark and start to sizzle and char
  5. Once you see a bit of smoke and charring of the chicken turn of the stove and enjoy!

Enjoy with Rice or Naan bread


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