Spiced Roast Chicken by Anas

If you prefer a milder version, use just one red chili; for a spicier kick, add up to three. Marinate 300g Biryani cut chicken with 0.5 tsp Turmeric, 1 tsp Kashmiri Mirch, and 0.75 tsp Salt for 20 minutes in a separate bowl and set aside. Add 2 Green Cardamom, 1 inch Cinnamon Stick, and 4 tbsp Refined Oil to The Upliance jar. Select sauté mode at low heat for 2 minutes with automatic stirring.

Add 1 cut Tomato, 3 Dried Red Chilli (stems removed), and 2 tbsp Ginger Garlic Paste to The Upliance jar. Continue cooking on low heat for 5 minutes with automatic stirring to soften the ingredients. Then, add the marinated chicken to the jar. The Upliance will now cook the chicken for 33 minutes on low heat with gentle automatic stirring.

Repeat the above process by adding 0.5 tsp Salt and 10 washed Curry Leaves to The Upliance jar. Continue cooking the chicken for an additional 22 minutes on low heat, ensuring thorough blending with automatic stirring.

Once the cooking cycle is complete, the Spiced Roast Chicken is ready. Garnish with 2 minced Coriander Leaves directly in The Upliance jar or a serving bowl. Serve hot with pav, naan, or parathas.