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Before you jump to Nadan Kozhi Roast recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Fantastic Product And Can In Addition Be Advantageous For Your Health.
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We hope you got insight from reading it, now let’s go back to nadan kozhi roast recipe. To cook nadan kozhi roast you only need 24 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Nadan Kozhi Roast:
- Take 1/2 kilo chicken
- Use 3 nos onion sliced
- Take 2 nos tomato sliced
- Use 1 inch ginger
- Provide 4 nos garlic (big)
- Prepare 5 nos chilies green slitted
- Prepare 10 nos shallots
- Prepare 1 tsp pepper crushed (1/2+1/2)
- Take 1 tsp chillipowder red (1/2+1/2)
- Take 2 tsps kashmiri chili powder
- Take 2 tsps coriander powder
- Use 3/4 tsp turmeric powder (1/4+1/2)
- You need 1 tsp garam masala (1/2+1/2)
- Provide handful curry leaves
- Provide to taste salt
- Take as required oil
- You need coriander leaves for garnishing
- Get 1/4 cup water warm
- Use 1 tsp Lemon juice
- You need 2 tsps ginger+garlic shallots + crushed
- Prepare 1/2 tsp pepper powder
- Get 1/2 tsp red chilli powder
- Get 1/4 tsp turmeric powder
- Take 1/2 tsp garam masala
Instructions to make Nadan Kozhi Roast:
- Crush ginger, garlic, and shallots. Half of this is taken for marinating chicken along with lemon juice, pepper powder, red chilli powder, turmeric powder, garam masala & salt. Keep aside for 15 mins.
- In a pan heat oil and add sliced onions along with curry leaves. Cook until onion turns brown in color.Now add rest of the crushed ginger, garlic, & shallot mixture and cook till the raw smell goes.
- Add all spice powders and saute it for one minute. Now add tomatoes and green chilies. Cook until oil starts appearing.
- Add the marinated chicken to the pan and mix well with the masala. Add 1/4 cup of water.You can add salt if needed. Lower the flame to medium and cook till the chicken is done and the gravy thickens.(optional-if needed you can add coconut milk at this stage)
- Garnish with coriander leaves.
- Serve hot with plain rice/roti
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