Chettinad Chicken roast

INGREDIENTS:

Chicken – 1 kg Cut medium pieces

Lemon juice – 2 tbsp

Ginger garlic paste – 1 tbsp

Coriander powder – 2 tbsp

Turmeric powder – 1/2 tsp

Chilli powder – 2 tbsp

salt to taste

 MASALA preparation:

Oil – 1 tbsp

Ginger garlic paste – 1 tbsp

Cumin seeds – 1 tsp

Onion – 1

Fennel seeds – 2 tbsp

Tomatoes – 2 {chopped}


 SEASONING preparation:

Oil – 1 tbsp

Dry red chillies – 3

Curry leaves – 3 tbsp

Onion – 1 {sliced very thin}

Crushed pepper – 1 tsp

Garam masala powder – 1 tsp

preparation:

1. Wash and drain the chicken.
2. Combine all the marination ingredients in a bowl and add the chicken pieces and marinate for a minimum of 30 minutes.
3. In a pan, heat oil and add fennel and cumin seeds.
4. Add onions and saute till soft.
5. Add ginger garlic paste and saute for a few minutes.
6. Add tomatoes and saute till oil starts oozing.
7. Add the marinated chicken and cover and cook till chicken is done.
8. As this is a dry preparation, no need to add water as chicken gets cooked in its own juice.
9. In another pan, heat oil and add red chillies, followed by curry leaves and onion.
10. Fry till onion turns brown.
11. Add crushed pepper and garam masala and saute till you get a nice aroma.
12. dd this mix to the cooked chicken and combine well.
13. Serve hot with rice, appam, parotta, roti etc… (214)