Butter Pepper Chicken Roast
Butter Pepper Chicken Roast Recipe
Ingredients:
- Chicken – 250g
- Onion – 1
- Ginger garlic paste/crushed – 1 tsp
- Green chilli – 2-3
- Kashmiri/mild chilli powder – ½ tsp
- Turmeric powder – ¼ tsp
- Butter – 3-4 Tbsp
- Oil – 2-3 Tbsp
- Soya Sauce – 1 tsp
- Oregano – 1 tsp
- Dry chilli flakes – ½ tsp
- Salt
To Marinate:
- Pepper powder – 1 ½ tsp (freshly grinded)
- Turmeric powder – ¼ tsp
- Garam/chicken masala – 1 tsp
- Ginger garlic paste/crushed – 2 tsp
- Lemon juice – 1 tsp
- Salt
(Note: Vary the amount of chilli as per your spice level
1 Cup = 250 ml)
Method: (With Step-by-Step pics)
Cut chicken into small strips and keep it ready
Add all the ingredients to marinate to the chicken pieces and mix well. Add lemon juice and salt. Keep it in the fridge for half an hour (By keeping in the fridge, the masala gets into the chicken pieces fast)
In low flame heat a non stick pan and add 2 Tbsp of butter (If its not low flame, butter becomes brown while melting)
Roast the chicken pieces in two batches
Roast until its golden brown in color and keep it aside (add more butter for roasting if required)
Once chicken part is done, add little oil to the same pan and add sliced onion.
Saute until its golden brown in color. Add ginger garlic paste and green chilli and sauté for a min
Add all spice powders and sauté for a min
Add roasted chicken and mix well.
Add soya sauce, oregano and chilli flakes and mix well. Do a taste test and add salt if required. Mix well so that the masala gets coated well on chicken pieces.
Now in low flame continue cooking for another 5-6 mins, stirring in between. Add the remaining butter on the top and once it melts switch off the stove.
Serve hot and Enjoy!!!!!
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