My Husband’s Favourite ANARKALI CHICKEN ROAST Jab Ye Banti Hai Roti Kam Padhjati Hai Chicken Fry

#spicychickenroast #dawatchickenroast #goldenchickenfry #chickenroast #roastedchicken #chickenrecipes #chickenfry #friedchicken #butterchickenroast
chicken roast recipe, chicken roast, chicken ghee roast, roast chicken, roast chicken recipe, how to roast chicken, chicken garlic roast, cook with fem chicken roast,
#chickenmasala #chickendryroast #ramzanrecipes cookwithfem chickenrecipes
chicken ghee roast,chicken roast,chicken roast dry,chicken curry,chicken recipies,chicken,recipe,roast,chicken ghee roast recipe,cooking,ghee roast,chicken roast indian style,cook with fem,cook with fem chicken recipes,cook with fem chicken roast,chicken roast recipes,roast recipes,how to roast chicken,homemade chicken roast,chicken ghee roast in hindi,chicken ghee roast in urdu,indian roast recipes,chicken dry fry,chicken dry recipes,nonveg,roast recipe

Anarkali Chicken Roast (Restaurant-Style Chicken Fry)
Ingredients
For the Chicken Marinade
500 g bone-in chicken, medium to slightly large pieces
1 tsp salt
½ tsp turmeric powder
Juice of ½ lemon
1½ tsp Kashmiri red chili powder
1½ tsp ginger-garlic-green chili-coriander paste (see below)
Ginger-Garlic-Green Chili Paste
Blend together:

2–3 tbsp fresh ginger-garlic paste
2 green chilies
A small handful of fresh coriander (cilantro) leaves
For Cooking
4–5 tbsp cooking oil
3 green cardamoms
3 cloves
3 small pieces cinnamon stick
1 black cardamom
1 star anise
1 bay leaf, broken into 4 pieces
1 large onion (about 140 g), finely chopped
A handful of curry leaves
1 tsp coriander powder
1 tsp Kashmiri red chili powder
½ tsp cumin powder
½ tsp garam masala
1 tsp ginger-garlic-green chili-coriander paste
8–10 garlic cloves, sliced or lightly crushed
¼ cup water (or slightly more, as needed)
To Finish
Juice of ½ lemon
½–1 tsp black pepper powder (adjust to taste)
½ tsp garam masala
Coriander stems, finely chopped
Fresh coriander (cilantro) leaves, chopped
4–5 green chilies
1 tbsp ghee
Method
1. Marinate the Chicken
In a bowl, combine the chicken with salt, turmeric, lemon juice, Kashmiri chili powder, and the ginger-garlic-green chili-coriander paste.
Mix thoroughly until every piece is well coated.
Cover and marinate for 10–15 minutes (longer if time permits).
2. Prepare the Base
Heat 4–5 tablespoons oil in a pan over medium-high heat.
Add the green cardamoms, cloves, cinnamon, black cardamom, star anise, and bay leaf.
Sauté for 10–15 seconds, just until fragrant. Do not overheat the oil or the spices may burn.
3. Fry the Onion
Add the chopped onion.
Fry until it turns golden brown.
Stir in a handful of curry leaves and sauté briefly.
4. Cook the Chicken
Add the marinated chicken.
Fry over high heat for 3–4 minutes, stirring frequently.
Add:
1 tsp coriander powder
1 tsp Kashmiri red chili powder
½ tsp cumin powder
½ tsp garam masala
Splash in a little water and mix well.
Add 1 tsp of the ginger-garlic-green chili-coriander paste and continue cooking until the raw aroma disappears.
5. Add Garlic
Add the sliced or lightly crushed garlic cloves.
Fry over high heat for 1–2 minutes until fragrant.
6. Simmer
Pour in ¼ cup water (or slightly more if needed).
Stir well.
Cover the pan, reduce the heat to low, and cook until the chicken is tender, checking occasionally.
Once cooked, uncover and increase the heat to evaporate any remaining liquid until the masala coats the chicken well.
7. Finish the Roast
Add:

Juice of ½ lemon
Black pepper powder
Garam masala
Chopped coriander stems
Chopped coriander leaves
Whole green chilies
1 tbsp ghee
Mix everything together and cook for 1–2 minutes until the chicken is well coated with the spices.

Serving Suggestions
Serve hot as:

A snack or appetizer
With roti or naan
Alongside dal and steamed rice
With paratha
This recipe creates a flavorful, semi-dry chicken roast with aromatic whole spices, fresh herbs, garlic, and a rich finishing touch of ghee and lemon.

CRISPY RESTAURANT STYLE CHICKEN FRY