Spicy chicken roast – it's red, hot and tangy

It's a fry and it's a curry, it's spicy and it's sour, and it's the one dish that could tell the guests about your mastery over multiple styles and tastes. The chicken, fried and cooked with multiple layers of sauces and spices, will go well with any Indian bread or rice variety.

1 kg chicken, marinated with turmeric and salt
8 onions, sliced
1 tomato, ground to a paste
2 tbsp tomato sauce
2 tsp chili powder
1 tsp pepper powder
Salt as required
Oil for frying

Heat oil in a pan
Add the chicken pieces and shallow fry them
Strain and move them from the pan
Add onions to the same oil
Saute until it turns light brown
Add tomato paste
Saute until the raw smell leaves the pan
Add chili powder and pepper powder, saute again
Add tomato sauce and mix well
Now add the fried chicken
Mix well to cover it in the masala
Add water
Cover the pan and allow it to cook
The spicy chicken roast is ready to be relished

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