Chicken Roast sans Oil
Here's ChrizzosGrubScene's step-by-step approach to this Goan chicken recipe creation. The best part of this Goan roast chicken recipe is that it is purely Goan and is sans oil. Besides, it has ingredients like ketchup which one doesn't think of otherwise. Not to forget her precise recipes for "jeerem meerem" powder and "ginger-garlic paste" which are must-haves in the Goan chicken roast recipe.
Ingredients
- 1 kg boneless chicken (or chicken with bones, if that's the only thing available)
- 6 cloves garlic (crushed)
- 2 green chillies (cut in two)
- 4 dry red chillies (torn in two)
- 8-10 curry leaves
- 1 tbsp jeerem meerem powder (check the link for the recipe)
- ½ tsp turmeric powder
- ½ tbsp palm vinegar
- 1 tbsp ginger-garlic paste
- 1 tsp sweet tomato sauce
- ½ cup green coriander leaves (chopped)
- Salt (as per your discretion)
Instructions
- Wash and cut the boneless chicken into medium pieces
- Place it in a non-stick pan with some depth, add all the above ingredients except for the coriander leaves which is saved for the last.
- Mix well, cover and let the chicken marinate for half an hour at least, if not a couple of hours.
- Add one-fourth of a cup of water into the marinated chicken, cover and cook on a medium flame. Ignore the water that oozes but don’t forget to check for the taste as far as salt, sour and spice is concerned.
- At this stage add whatever you think is out of balance. Then cook uncovered, on a high flame. When you notice the thickening of the gravy add the chopped green coriander leaves. Stir well to allow a good marriage between the gravy and the chicken which would by now be geared up for serving. Nothing like a chicken roast Goan style.