Spicy chicken roast – it's red, hot and tangy


It's a fry and it's a curry, it's spicy and it's sour, and it's the one dish that could tell the guests about your mastery over multiple styles and tastes. The chicken, fried and cooked with multiple layers of sauces and spices, will go well with any Indian bread or rice variety.


1 kg chicken, marinated with turmeric and salt

8 onions, sliced

1 tomato, ground to a paste

2 tbsp tomato sauce

2 tsp chili powder

1 tsp pepper powder

Salt as required

Oil for frying


Heat oil in a pan

Add the chicken pieces and shallow fry them

Strain and move them from the pan

Add onions to the same oil

Saute until it turns light brown

Add tomato paste

Saute until the raw smell leaves the pan

Add chili powder and pepper powder, saute again

Add tomato sauce and mix well

Now add the fried chicken

Mix well to cover it in the masala

Add water

Cover the pan and allow it to cook

The spicy chicken roast is ready to be relished

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