3 Ingredient Nadan Chicken Dry Roast Recipe - The Fab Flip
Updated: Jul 6, 2020
Chicken recipes | Special chicken roast | Dry chicken Roast recipe | Beginner Friendly Chicken Roast
Wassup? Hope all are safe and are doing good! Today I have another very unique Chicken recipe for you.
We all love chicken dry roast! Isn’t it? So what if you can prepare a special chicken dry roast with just 3 key ingredients? No ginger garlic paste, no too many spices, nothing. Just 3 main ingredients. Interesting, right? This is a very simple recipe which anyone can prepare…. literally anyone!
Actually, I was planning to post another recipe, but that's why my aunt suggested that I try this out. First I didn’t believe it would turn out well, but after I prepared and tasted it, holy Moly It was so delicious that I changed my mind right away and decided to post this on my website.
She came across this recipe long back on Youtube. As she couldn’t remember its name I thought of calling it the “ Three Ingredient Chicken Roast “. But, this is a truly inspired recipe from the person who posted it on Youtube.
I assure you guys this is going to be super tasty and mouth-watering. So without any further ado let’s get started.
3 Ingredient Nadan Chicken Dry Roast Recipe
Prep Time : 10 minutes | Cook Time : 15 minutes | Total Time : 25 minutes
For Reparation of Chicken Dry Roast
4 tbsp dry red chili flakes
2 tbsp coconut oil
A handful of curry leaves
Salt as per taste
1 tsp Vinegar
Preparation of Chicken Dry Roast
Take the shallots and add a small portion to a blender and give a single blend. You shouldn't blend it too much else it will become a paste.
Repeat the process for remaining shallots. Blend in small batches to get proper and equal consistency.
Now take a Hindalium Kadai or uruli and add 2 tbsp of coconut oil.
Once the oil is hot, add a handful of curry leaves and saute them for a min.
Next, add all the blender shallots and give a good mix until it’s raw smell wears off.
Switch the flame to low and then add 4 tbsp of dry red chili flakes and give it a good mix.
Saute them continuously in low flame until the whole mixture turns dark brown or red in color. It would take 4-5 mins approx.
Finally, add the cleaned and washed chicken pieces to it and mix them well so that the masala is coated on all pieces.
Add 2 tbsp salt, mix them, and set the flame to medium-high.
Cover the uruli with a lid and cook for a good 10 mins. Allow the chicken to release moisture from it. Make sure to stir occasionally.
After 10 mins uncover the lid and stir fry the chicken on high flame to completely dry off the mixture.
Continue frying until the chicken is cooked through and the masala becomes dry and thick.
Add 1 tsp of vinegar and mix well. Keep cooking for 2-3 mins until the masala is fully coated on the chicken pieces.
Switch off the flame and transfer it to a plate.
Serve hot with rice and some salad.
Note - I have used an aluminum uruli you can also prepare in a clay Kadai. I wouldn't recommend a nonstick pan as it would not give you that unique and perfect taste which we get from the other two.
Download the 3 Ingredient Nadan Chicken dry Roast recipe PDF
Do try out this recipe and let me know how it turned out for you! Do post your reviews in the comment section or on my Instagram Page.