Festival season is not complete without food. Buttermilk chicken roast is a flavourful festival dish which can be had with Biryani .I have used very minimal spices yet it tasted awesome. Now let’s get started.
Buttermilk chicken roast recipe
Method:
1. In a mixing bowl add in the chicken along with the ingredients mentioned in the to Marinate table except red chilli powder.
2. After adding the butter milk mix everything well then add in the Red Chilli powder and mix once again.
3. After mixing everything allow it to marinate overnight or for 2 hours in refrigerator. After marination heat a pan with oil.
4. Once the oil heats up add in the finely chopped onions and curry leaves and cook for another 5 mins in medium flame and then add in the marinated chicken. Mix well and cover cook for 10 mins.
5. After 10 mins the chicken would have started leaving fluid and then open the pan and cook till the chicken is done.
Notes:
- Overnight marination allow the chicken to become tender and juicy when cooked.
- The more you marinate the more juicy chicken will be .If couldn’t marinate overnight we can marinate for 2 hours in fridge.
- Tastes best when served with any biryani and Raita.
Buttermilk Chicken Roast
Buttermilk chicken roast is a flavourful festival dish which can be had with Biryani .I have used very minimal spices yet it tasted awesome
Servings: 4
Calories:
Standard 1 cup measures 240 ml
Equipment
- Kadai
Ingredients
- Chicken – ¼ kg
- Onion – 1 medium sized
- Curry Leaves a spring
- Oil – 1 tbsp
To Marinate:
- Buttermilk – ½ cup
- Pepper powder – 1 tsp
- Red Chilli powder – 1 tsp
- Garam Masala – 1 tsp
- Ginger Garlic paste – 1 tsp
- Salt as needed
Instructions
- In a mixing bowl add in the chicken along with the ingredients mentioned in the to Marinate table except red chilli powder.
- After adding the butter milk mix everything well then add in the Red Chilli powder and mix once again.
- After mixing everything allow it to marinate overnight or for 2 hours in refrigerator. After marination heat a pan with oil.
- Once the oil heats up add in the finely chopped onions and curry leaves and cook for another 5 mins in medium flame and then add in the marinated chicken. Mix well and cover cook for 10 mins.
- After 10 mins the chicken would have started leaving fluid and then open the pan and cook till the chicken is done.
Notes
- Overnight marination allow the chicken to become tender and juicy when cooked.
- The more you marinate the more juicy chicken will be .If couldn’t marinate overnight we can marinate for 2 hours in fridge.
- Tastes best when served with any biryani and Raita.
Tried this recipe?Mention @happietrio or tag #happietrio
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