Onion Chicken Roast

Ingredients (Serves 6)

1. Chicken – 1 kg, cut into medium pieces

2. Coconut oil – 3 – 4 tbsp
3. Fennel seeds – 1/2 tsp
Pandan leaves – 2 – 3 tbsp (optional)
Curry leaves – A few

4.  Onion – 2 medium, finely chopped
Shallots – 1/2 cup, thinly sliced

5. Ginger and garlic crushed – 1 tbsp each
Green chilly – 1, finely chopped

6. Turmeric powder – 1/2 tsp
Kashmiri chilli powder – 1 tbsp

Coriander powder – 1 tbsp

Pepper powder – 1/2 tsp
7. Garam masala powder – 1/2 – 1 tsp

8. Fried onion – 3 – 4 tbsp (optional)
Tomato – 1.5 small, cut into large cubes
Green chilies – 2- 3, slit or chopped

Soy sauce – 3/4 tsp (optional)

Butter – 1.5 tsp

Curry leaves – A few

11. Salt – To taste

1. Heat 3 – 4  tbsp coconut oil in a pan over medium-high heat. Add 1/2 tsp fennel seeds. Stir for a few seconds till fragrant. Add curry leaves and pandan leaves. Cook for a few seconds. Add onion, shallots and little salt. Cover and cook, stirring occasionally till onion turns translucent. Add crushed ginger and garlic, 1 finely chopped green chilly and cook till soft and color of onion changes. If ginger-garlic sticks to the pan, lower the heat, add 1 – 2 tbsp water and scrape off the bits.

2. Add turmeric powder, kashmiri chilli powder, coriander powder and pepper powder. Cook for a few minutes over very low heat till the raw smell of spice powders are completely gone. Add salt and garam masala powder. Cook for a minute. Add chicken pieces and mix well. Cook for a few minutes, stirring occasionally. Cover and cook for 25 – 30 minutes till chicken pieces are completely cooked through, stirring occasionally (there is no need to add water, chicken will get cooked in it’s own juices). Open the lid and cook for 1 – 2 minutes until most of the moisture is evaporated. Add tomato, green chilies, soy sauce if using, butter and a few curry leaves. Cook for 1 – 2 minutes over medium heat. Switch off the flame. Serve after 15 minutes with chapathi, ghee rice, porotta, catering vegetable pulao, vegetable fried rice or special vegetable pulao.