Slow Roasted Chicken Recipe

Slow Roasted Chicken Recipe is one of my favorite recipes I am using a pressure cooker to make slow-roasted chicken serve with salad  And if you’ve got any leftovers you can keep them in the fridge and use the next day

You might be wondering how long you should cook it for, or how to know when it’s done. But with a few simple tricks and a fool-proof recipe up your sleeve, it’s nice and easy.

Slow Roasted Chicken Recipe

When it involves preparation times, it couldn’t be easier to calculate – you’ll like forty-five minutes per kilo, and an additional twenty minutes to complete.

If you want to, you can baste your roast chicken once or twice during cooking to help keep it moist. Just grab a spoon better it over the skin.

In my roasted recipe is thick gravy in it, not too much dry-roasted chicken. Gravy makes a moist soft chicken texture, and also eats some bread, naan, and chapati.

500 G Whole Chicken

10 Almonds

10 cashew nuts

10 raisins

1 Large Onion Cut into Slice

2 tbsp Ginger Garlic Paste

1 1/2 tbsp Red Chili Powder

1 tsp Cardamom powder

1/2 tsp Nut mug powder

1/2 tsp Allspice powder ( Garam Masala )

1 tsp Coriander Powder

1 tsp Cumin Powder

1 tsp Black Pepper Powder

Salt To Taste

1 cup Yogurt

2 tbsp Butter

2 tbsp Oil

2 tbsp Vinegar

In a pan add 1/2 cup oil, then add onion slice fry until golden brown, keep

it put all the fried onion on a plate.

In a large bowl add Whole chicken, fried onion, allspice powder, yogurt, ginger-garlic paste, vinegar, salt,

Mix well, coat chicken in masala, and marinated for 3 to 4 hours.

I am using a pressure cooker, add whole chicken with all masala, 

and add just 1/4 cup of water, cook 10 to 15 min.

After 15 min chicken is fully cooked, keep the chicken separate

plate.

In another pan add 2 tbsp butter, add chicken and fry until chicken is

golden brown on both sides, once the chicken is brown add all leftover

Gravy mix cook 5 min, oil is come out for gravy, it means ready.

Serve with naan, bread, rice, and fresh salad.