Spicy Chicken Roast

I am excited to share this recipe with you because this definitely has become the latest favourite chicken dish in our household. It’s flavourful and delicious and is a great side dish or an awesome companion with parathas. There are just a few steps to follow through but once you try it once, it becomes easier to try it again. Give this a shot … maybe make it your Easter dish this weekend. Let me know if you try it 🙂

I am excited to share this recipe with you because this definitely has become the latest favourite chicken dish in our household. It's flavourful and delicious and is a great side dish or an awesome companion with parathas. There are just a few steps to follow through but once you try it once, it becomes easier to try it again. Give this a shot ... maybe make it your Easter dish this weekend. Let me know if you try it 🙂

Summary

    Ingredients

    Chicken : Thighs or drumstick
    1/4 tsp Tumeric Powder :
    1 tbsp Chilli Powder :
    2 tbsps Minced Ginger :
    4 cloves Garlic : , thinly sliced
    2 Green chillies : slit lengthwise
    2 tbsps Vinegar :
    1 large thinly Onion : sliced
    to taste Salt
    1/4 tsp Pepper :
    1/2 a can Coconut Milk :
    Curry leaves for garnish
    To Powder :
    1 tbsp Fennel Seeds :
    3 pods Cardamom :
    2 tbsps Coriander Powder :
    1 Star anise :
    1/2” Cinnamon : piece

    Steps

    1. Powder the ingredients from the “To Powder” list. Mix it with some tumeric, red chili, salt, pepper and the vinegar to form a masala paste. Marinate the chicken in this paste for about 30mins
    2. Heat a tbsp of oil and saute the onions until they are soft. Stir in the salt and pepper and saute for a few more minutes. Set aside
    3. In the same pan add some more oil and fry the chicken pieces for about a minute on each side so that the masala is slightly fried. Next add the minced ginger, sliced garlic cloves and the green chillies and mix well
    4. Add a cup of hot water and bring it a boil. Lower the heat to medium and cook for 15minutes. Remove the lid, add the coconut milk, and contine to cook for another 2mins
    5. Remove the chicken pieces and set side. In another bowl, pour the liquid out of the pan
    6. Add some more oil to the pan, and fry the cooked chicken pieces until they are evenly browned. Remove the fried chicken pieces and set aside. Return the sauteed onions to the pan and mix well to loosen up the browned bits stuck to the pan. Pour the gravy into the pan and bring to a boil. Add the fried chicken pieces into the gravy and mix well to coat the chicken pieces with the gravy
    7. Let it stay on the heat until the oil starts to separate
    8. Garnish with curry leaves
    9. And yes! that was a lot of steps, but trust me its easy once you try it once 🙂

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