Thursday, May 8, 2008

Chicken Butter Roast

When I was in India last year, I had this Chicken Butter roast in Mangalore which was yummmm. I have been trying to re-create it since then and yesterday was my second attempt. Family loved it so much that there was nothing left over. They wouldn't even wait for me to take the picture. This is a first when I had no left-overs of a dish I made :).

I actually got Chicken Tenders pack and then cut each piece at the center(so you get thin pieces) and then cut them again into bite size pieces. This actually helped for the spices to get into the meat and also the outcome was soft and juicy.

The Kashmiri Chilli Powder can be bought in any Indian store. This is little less spicy and has a vibrant red color. You can substitute paprika but the taste might be a teeny bit different.

I usually use homemade curd. However, you can use any store bought yogurt. If you don't have any on hand, use tablespoon of lemon juice.


Chicken - 1.5 lbs
Ginger and garlic Paste - 1 tsp.
Curd/Yogurt - 1/2 cup
Kashmiri Chilli Powder - 1.5 Tbsp.
Chili Powder - 1 tsp.
Garam Masala - 1.5 tsps.
Turmeric - Pinch
Salt - to taste
Oil - 5 Tbsp.
Butter - 2 Tbsp.


- Wash and pat dry the chicken.
- Mix all the ingredients except oil and butter.
- Cover and store the chicken in regular fridge for minimum of 2 hours. If you can let it marinate over night that would be awesome too :).
- Heat oil and butter in wide skillet.
- Add the chicken pieces. Cover and cook for 2 minute son medium flame.
- Increase the heat to high till it starts to brown. Flip the pieces and cook the other side.
- Do it in 2 batches if the skillet is small. Do not over crowd them.
- Remove the chicken from the skillet. make sure you scrape all the tiny bits stuck to the skillet. That's the best part.


meeso said...

Oh yum, I don't need a pic, it sounds soooo good!

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