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.
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