Chicken Chilly Roast
Chicken – 1.5 kg, cleaned and cut into small pieces
Turmeric powder – 1/2 tsp
Chilly powder – 1 tsp
Pepper powder – 2 tsp
Salt – To taste
Marinate the chicken pieces with the above ingredients. Keep in the refrigerator for 2 hrs.
To grind to a coarse mixture
Pearl onions – 10
Green chilies – 10
Ginger – 1 inch piece
Garlic – 6 – 7
Roughly chop the above ingredients and grind to a coarse mixture. Set aside.
For the roast
Onion – 2 medium, thinly sliced
Tomato – 4 small, thinly sliced
Curry leaves – 1 sprig
Soy sauce – 1 tbsp
Pepper powder – 1/2 tsp
Cilantro – 1/4 cup + 2 tbsp, for garnishing
Oil – 3 tbsp or as required
Salt – To taste
1. Heat 3 tbsp oil in a heavy-bottomed pan at medium heat(I used a wide non-stick pan). Add the thinly sliced onion and fry until brown, stirring in between. It takes about 10 minutes. Drain on to a paper towel. Add the chicken pieces in two – three batches and fry until golden-brown and done, turning them twice or thrice in between. It takes about 20 – 25 minutes for each batch. Drain on to a paper towel.
2. To the same pan(add more oil, if required, we need only around 1 tbsp oil), add the coarsely ground mixture, few curry leaves and saute until the mixture turns light brown. Add the sliced tomato. Mix well and cook until tomato is mashed up and oil separates. Now add the fried chicken pieces. Mix well and add the soy sauce. (If the chicken is not completely done, sprinkle some water, cover and cook for some more time stirring in between). Stir for a few seconds and add the fried onion and 1/4 cup chopped cilantro. Mix well and cook for 1 – 2 minutes. Switch off. Serve with pulav/ porotta/ chapatis etc. This tastes best the next day.
Recipe Courtesy – Magic Oven by Lakshmi Nair