Chettinad Chicken roast

Spicy and finger licking good chicken roast that leaves you craving for more. The aroma of freshly ground masalas is the speciality of this dish.

Ingredients:

Chicken - 1 kg, cut to medium pieces

For marination
Chilly powder - 1.5 tablespoon
Turmeric powder - 1/2 tsp
Coriander powder - 2 tbsp
Ginger garlic paste - 1 tbsp
Lemon juice - 2 tbsp
Salt as needed

For masala
Oil - 2 tbsp
Cumin seeds - 1 tsp
Fennel seeds - 2 tsp
Onion - 1 large, chopped
Ginger garlic paste - 1 tbsp
Tomatoes - 2, chopped

For tempering/seasoning
Oil - 1 tbsp
Dry red chillies - 2 or 3
Curry leaves - a sprig
Onion - 1 small, sliced very thin
Coarsely crushed pepper - 1 tsp
Garam masala - 1 tsp (Use freshly made garam masala. Check here for the recipe)

Preparation:

1. Wash and drain the chicken. Combine all the marination ingredients in a bowl and add the chicken pieces and marinate for a minimum of 30 minutes.
2. In a pan, heat oil and add fennel and cumin seeds. Add onions and saute till soft. Add ginger garlic paste and saute for a few minutes. Add tomatoes and saute till oil starts oozing. Add the marinated chicken and cover and cook till chicken is done. As this is a dry preparation, no need to add water as chicken gets cooked in its own juice.
3. In  another pan, heat oil and add red chillies, followed by curry leaves and onion. Fry till onion turns brown. Add crushed pepper and garam masala and saute till you get a nice aroma. Add this mix to the cooked chicken and combine well.

Serve hot with rice, appam, parotta, roti etc...

Sending this over to Hot & Spicy treats