Easter Special Chicken Roast

Ingredients (Serves 4)

Recipe Courtesy – Adapted from Home Kitchen Diaries

  1. Chicken – 3/4 kg, cut into medium pieces

2. Whole spices – Cinnamon stick – 3/4 inch, cloves – 3, green cardamom – 2, star anise – 1 small, fennel seeds – 1/2 tsp, cumin seeds – 1 pinch

Ginger garlic paste – 1 tbsp

Pepper powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Coriander powder – 2.5 tsp

Kashmiri chili powder – 1 tbsp

Vinegar – 3/4 tbsp

Salt – As required

Water – 1 – 2 tbsp

3. Shallots – 5

4. Oil – To deep fry

5. Onion – 1 medium-large, thinly sliced

6. Potato – 2 medium-small, peeled and sliced lengthwise

7. Curry leaves – 1 sprig

8. Garam masala powder – 1/2 – 1 tsp

Sugar – 1 pinch (optional, added to balance the flavors)

9. Salt – As required

Method

  1. Add all the ingredients numbered 2 to the small jar of a blender and grind to a paste. Add shallots and grind again. Add the ground mixture to cleaned chicken pieces and mix well. Let rest for 1 hr.
  2. Meanwhile, deep fry sliced onion till golden brown. Remove to a plate lined with paper towel. Combine potato pieces with a little salt. Deep fry them for 8 – 10 minutes till light golden and cooked through. Drain on to a paper towel. Next fry curry leaves and drain on to a paper towel.
  3. Cook the marinated chicken pieces in a vessel adding 3/4 – 1 cup water, few curry leaves and 2 tsp oil. Cook covered for 25 – 30 minutes till chicken is completely cooked through. Switch off the flame.
  4. Heat 3 – 4 tbsp oil (you can use the oil that was used for deep frying onion) over medium heat. Remove the chicken pieces from the gravy and fry in 1 – 2 batches on both sides till golden (do not over fry, they will turn hard). Remove the chicken pieces.
  5. To the remaining oil, add the gravy. Taste-check for salt. Cook for a few minutes. Add 1/2 – 3/4 th of the fried onion to this gravy. Cook for a few minutes. Add chicken pieces, 1/2 – 1 tsp garam masala powder, a pinch of sugar and cook covered over very low heat for 4 – 6 minutes till gravy turns thick and oil separates. Add a little oil and roast for a few more minutes, if you prefer. Let rest for 10 minutes before serving. Transfer to a bowl and decorate with fried onion, fried potato and curry leaves. This goes well with appam, porotta, pulao, idiyappam, pathiri etc.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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