Pan Grilled Hen Roast Recipe 
Components
1. Hen leg quarters – 3 (or 6 hen drumsticks)
2. Turmeric powder – 1/2 tsp
Kashmiri chili powder – 1 tbsp
Garam masala powder – 1 tsp
Pepper powder – 1/2 tsp
Lemon juice- 1 tbsp
Salt
3. Oil – 2 + 2 tbsp
4. Cashews and raisins – 2 tbsp every
5. Onion – 2-2.5 cup, thinly sliced and halved
6. Ginger and garlic, crushed – 1 tbsp every
Curry leaves – Just a few
7. Turmeric powder – 1/2 tsp
Kashmiri chili powder – 1.5 tsp
Common chili powder- 1/2-1 tsp (Add based on your spice tolerance)
Garam masala powder – 3/4 tsp
Pepper powder – 1/4 – 1/2 tsp
8. Tomato – 1 giant, finely chopped
9. Soy sauce- 1/2 tsp
Tomato sauce – 2 tsp
10. Coriander leaves – 2 tbsp, chopped
Technique
1. Mix the hen leg quarters with substances numbered 2. Let relaxation for two hrs.2. Warmth 2 tbsp oil and fry the cashews and raisins. Take away to a bowl. Now place the hen leg quarters. Cook dinner coated on med flame for about 5-10 minutes until the underside half is browned. Flip to the opposite aspect and prepare dinner coated for 20-25 mts until the hen is totally cooked via. Take away to a plate. Switch the gravy to a bowl to make use of later.
3. Add extra oil to the pan and add onion and little salt. Cook dinner until mild golden. Add a couple of curry leaves, crushed ginger garlic and prepare dinner for a couple of minutes until their uncooked odor is totally gone. Add spice powders numbered 7 and prepare dinner for 1-2 mts. Add tomato and prepare dinner until mashed up. Add soy sauce and tomato sauce. Combine nicely. Lastly add fried hen leg quarters and coat nicely with the masala. Cook dinner on either side over low medium warmth for 2-3 minutes. Sprinkle coriander leaves and serve sizzling.