Chicken Roast Masala
STEPS OF COOKING
- Dissolve 1 packet of Shan Chicken Roast Masala Mix in ¼ cup water. Marinate a 1-1 ½ kg whole chicken (skinless, with slits on each side) and set aside for 30 minutes.
- Heat ½ cup/75ml of oil, add the marinated chicken, 2 small onions (peeled and uncut), 1 whole garlic pod (unpeeled), 3” pieces of thinly sliced ginger, 4-6 small potatoes (peeled), 1 carrot cut into 1” rounds and stir-fry for 2-3 minutes.
- Add 4 cups of water and bring to boil.
- Lower heat to simmer. Cover and cook undisturbed for 30 minutes then turn the Chicken to the other side for 30 minutes or until a thick gravy is formed.
- Remove and discard potatoes, carrot, ginger, garlic, onion and whole spices.
Serve with Naan or bread
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