Chicken Roast

Ingredients

1. Chicken – 1 whole (around 1.5 kg), cut into medium sized pieces/you can also use chicken drumsticks

2. Onion – 5 medium-small, thinly sliced

3. Pearl onion – 10-15, sliced

4. Garlic – 1/2 cup, chopped

5. Ginger – 1/2 cup, chopped

6. Tomato – 1 medium, sliced

7. Tomato ketchup – 2 tsp

8. Curry leaves – 6 -7 sprigs

9. Hot chili powder – 1.5 tsp

10. Kashmiri chilli powder – 3 tsp

11. Pepper powder – 1 tsp

12. Coriander powder – 1 tsp (optional)

13. Fresh garam masala powder – 3 tsp

14. Turmeric powder – 1/2 tsp

15. Coconut milk – 1/4 cup

16. Coconut oil – 4 – 5 tbsp

17. Salt – to taste

Marinade for chicken

1. Fresh ginger – garlic paste – 2 tsp

2. Fennel powder / garam masala powder – 2 tsp

3. Pepper powder – 1 tsp

4. Kashmiri chilli powder – 2 tsp

5. Hot chilli powder – 1/2 tsp

6. Turmeric powder – 1/4 tsp

7.  Fresh lime juice – 1 large lime

8. Salt – to taste

Method

1. Marinate the chicken pieces with the above marinade for at least 1-2 hrs.

2. Cook the marinated chicken in a heavy wide pan with the coconut milk. No need to add water since water will ooze out from the chicken. Stir in between. Once the chicken is cooked, add 1- 2 tbsp coconut oil and sauté the pieces in medium heat until browned.

3. Meanwhile in another nonstick pan, heat coconut oil, add onion, pearl onion, salt and sauté them well.

 

4. When the onion turns light brown add the ginger, garlic and curry leaves. Sauté well for a few more minutes.

5. Then add the tomatoes, mix well and sauté until the tomatoes are mashed up.

6. Add the chilli powders, coriander powder, garam masala powder, turmeric powder and pepper powder. Mix well. Check for salt .

7. Now add the  ketchup and mix well.

8. Finally add the chicken pieces and mix well. Cook for a few minutes at medium heat so that the pieces will be covered with the masala.

9. Remove from heat and serve. This goes well with chappathi/pulao/naan. Enjoy!