Chicken Dry Roast

Chickens farmed for meat are called broiler chickens. Chickens will naturally live for 6 or more years, but broiler chickens typically take less than 6 weeks to reach slaughter size. A free range or organic meat chicken will usually be slaughtered at about 14 weeks of age.

Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.

The meat of the chicken, also called "chicken", is a type of poultry meat. Because of its relatively low cost, chicken is one of the most used meats in the world. Nearly all parts of the bird can be used for food, and the meat can be cooked in many different ways. Popular chicken dishes include roasted chicken, fried chicken, chicken soup, Buffalo wings, tandoori chicken, butter chicken, and chicken rice. Chicken is also a staple of many fast food restaurants.

Main edible parts:

Breast, Giblets,Head,Kidneys,Neck,Oysters,

Leg: Comprises two segments:

The "drumstick"; this is dark meat and is the lower part of the leg,

the "thigh"; also dark meat, this is the upper part of the leg.

Wing: Often served as a light meal or bar food. 

Chicken feet:especially in the Caribbean and China.

Chicken meat contains about two to three times as much polyunsaturated fat than most types of red meat when measured as weight percentage.Chicken generally includes low fat in the meat itself (castrated roosters excluded). The fat is highly concentrated on the skin.

Now I am going to cook a very quick and easy receipe Chicken Dry Roast.It goes on well with curd rice, sambhar rice or even rasam.

                                              Chicken Dry Roast recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 20 mins     |  Serves:2

Ingredients

Onions - 1 big sized

Tomato -1 big size

Ginger Garlic (paste or grated) - 1 tbsp

Chicken - 1kg

Turmeric powder - 1/4 tsp

Chilly powder(Dhaniya powder mixed )- 1/2 tbsp

Garam masala - 1/2 tsp

Mint leaves - 1 handfull

Green chilly - 1 or 2

Salt - needed

Coriander leaves - few

Oil - 1 tbsp

______________________________________________________________________________

                                                To Temper:

Mustard seeds - 1 tsp

Jeeragam - 1 tsp

Fennel - 1tsp

Curry leaves - 1 strand

-----------------------------------------------------------------------------------------------------------------------

 Method:

• First clean and wash the chicken. Mix turmeric powder and give it one final wash and set aside.
  
• Now chop the onions and tomatoes, grate the ginger garlic or grind it into a paste. Take a pan add oil and when its hot add the temper table ingredients. Add the chopped green chilly, onions and mint leaves and saute well. 
  
• Add the ginger garlic paste and tomatoes chopped finely and saute well. When oil separates from the gravy add the chilly powder and garam masala and mix well. Also add salt and saute well.
  
  
  
•  Add  the chicken pieces to it.Allow it boil with 1/2 cup water.The chicken will also leave water which is enough to get it cooked.Saute it untill all water steams out and its becomes totally dry.
  
  
  
• Garnish with coriander leaves and switch off the flame.
• Serve hot with Rice.!!