Chicken Roast....special for travel pack.....

Boneless chicken 500 grams, cut into small pieces, marinate with salt to taste, 1/2 tsp. black pepper powder and 1 tsp. each ginger  and garlic paste. Refrigerate for 3 hours.
Cook the chicken and keep aside.
Garlic cloves 4, ginger 2 inch piece, both chopped, curry leaf 2 sprigs, green chilly 3, cut into rings,
chicken masala 1 tsp., Kashmiri chilly powder 1/4 tsp., garam masala 1/4 tsp., cooking oil 1 tbsp.,
lemon juice 2 tbsp., crushed black pepper 1 tsp.
Heat oil in a shallow pan, drop in garlic, ginger, green chilly and curry leaves, sauté till tender, add
all spices, sauté for a while, add cooked chicken, combine well, simmer flame, allow to remain till excess juices, covered the chicken pieces completely. Adjust salt, add lemon juice and crushed pepper, mix well. Allow to cool and pack it in air tight containers. Can keep in separate containers
to use for every time for better results. Goes well up to 3 days.