Mangalorean Recipes

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Home Other Regions Bengali Chicken Roast

Chicken Roast

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Ingredients

Quantity Measure Ingredients Description
750 Grams Chicken Cut in four parets
1 Large Potatoes Cut in slices for frying
3 Tablespoon Cooking Oil To be heated in a Wok
1 Medium Onion Make paste and fry
1 Teaspoon Garlic Paste Fry in oil
1/2 Teacup Tomato Puree Add to the fried paste
2 Tablespoon Soya Sauce Add to the fried paste
1 Teacup Water To be added
1 Tablespoon Flour, All Purpose Blend with the strained gravy
  As Required Salt Tol Taste

Method

Wash the chicken, and cut it in four parts and keep aside.

Pare the potato and cut it in slices and keep aside.

Heat oil.
Fry potato and chicken and keep aside.

Fry onion and garlic paste in the excess oil of wok.
Add tomato purée and Soya sauce.
Cook well.

When oil gets separated from the gravy pour a cup of water.

Strain the gravy with a wire strainer.

Mix flour in water and add to the gravy.
Bring to a boil.    Add salt

Coat the chicken with  gravy.

Place in a pie dish and bake in 180°C temperature.

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