Introduction:
Chicken jhal Roast recipe is given below:
Ingredients:
Chicken meat – one and a half kg
Oil- half a cup
Onion batter – half a cup
Ginger-garlic paste- 1 tbsp
Bay leaf – 1
Chilli – a few
Coriander powder- 1 tsp
Chilli powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt – as required
Milk – half a cup
Potatoes- 5/6
Keora water- 1 tablespoon
Ghee- 1 tablespoon
Onion barista- 1 tablespoon
Ingredients for roasting powder masala
Cardamom – 15
Whole pepper – half teaspoon
Cinnamon- 2 pieces
Shahi Jeera- 2 tsp
Cloves – 6
Black Cardamom – 1
Jaiphal – 1 (small)
Jayatri – 1 piece
Ingredients of masala paste
Barista – half a cup
Sour curd – half a cup
Cashew nuts- 25 (soaked in water for 1 hour)
Instructions:
Blend all the masala ingredients together. No need to take tail before powdering. Cut the chicken into four pieces or six pieces. Make a long slit in the middle of the meat with a knife so that the spices can go inside. Rub the meat with 1 teaspoon of salt and 1/4 teaspoon of turmeric powder. Place a pan or pot on the stove on medium high heat and add oil. When the oil is slightly hot, fry the chicken. No need to fry too much. Fry both sides for 5/6 minutes. Cook the roast in the same pan. Reduce the heat of the oven to medium and add onion and ginger-garlic batter to the hot oil and fry for 2 minutes. Tear the bay leaves. Cut the chilies in half. Add half of the prepared masala powder to the pan. Now stir in the masala paste made of coriander powder, chili powder and sour curd. Grind the masala with 1/4 cup of water for 5 minutes.
When the oil rises, add the fried chicken pieces with half a teaspoon of salt. Stir in milk and half a cup of water and cover the pan on low heat. Cover the pan till the meat is cooked. After 15 minutes, when it boils, remove the lid and add the potatoes and a few whole chillies. Stir in ghee, roasted onions and boiled water. Cover and cook on stove for 2 minutes. Turn off the oven and keep the pan in the oven for another 5 minutes. Then is ready chicken jhal Roast.it is served hot with Sadha Polao.
