SPICY CHICKEN ROAST

Ingredients

• Chicken – ½ kg

For Marination

• Turmeric Powder – ¼ tsp
• Red Chilli Powder – 1 tsp
• Vinegar – 1 tsp
• Salt – to taste

For Masala

• Onion – 3, sliced
• Ginger & garlic paste – 1 tbsp, each
• Coriander Powder – 2½ tsp
• Red Chilli Powder – 1½ – 2 tsp
• Garam Masala – 1 tsp
• Fennel Powder (perumjeerakam) – ½ tsp
• Tomato – 2, sliced
• Thick coconut milk – ¾ cup
• Curry leaves
• Salt
• Oil
• Instructions

1. Marinate the cleaned chicken pieces with ingredients listed under ‘for marination’ & keep in the refrigerator for half an hour. Shallow fry the marinated chicken pieces till it becomes golden brown & the chicken is half cooked. Remove the chicken pieces from the pan. To the same pan, add sliced onions & salt. Cook till onions become golden brown in color. Add ginger & garlic paste & cook for 3-4 minutes. Add coriander, red chilli, garam masala & fennel powders. Fry for a minute or so or till the oil starts appearing. Add sliced tomatoes & curry leaves. Mix well & when tomatoes become soft add fried chicken pieces & give a good stir. Add thick coconut milk & cover & cook till the gravy is very thick. The chicken pieces should be cooked well & coated well with masala.