This is another version of the Chicken Roast which my Mother says she liked on her recent trip to visit my sister.Its easy, as much as the other recipes 😀 but has a different method to cooking it. This is a dry roast, and can be had with Tomato Rice, lemon rice and Curd rice. I had this recipe with me for a while and have been waiting to post here. Heres the recipe
Serves : 6-7
Chicken : 1 Kg, with bones
Tomato : 1 medium
Onion : 2 medium
Ginger Garlic Paste : 1 tbsp
Chilli powder : 1.5 Tbsp
Coriander Powder : 2 tsp
Turmeric : 3/4 tsp
Curry leaves : 2-3 sprigs
Coconut Oil : 2 Tbsp
Garam Masala powder : 1.5 tsp ( you could use store bought)
Marinate the Chicken with all the ingredients listed under to marinate for about 3-4 hours in the fridge
In a Pan transfer the Chicken and cook on open without adding any water. The Chicken must be just cooked and the water must be evaporated/absorbed. Its ok to cook it with the lid open till water is evaporated
Now heat a wide fry pan and add the coconut oil and the curry leaves. Wait till it splutters.
Transfer the cooked Chicken, add the garam masala powder and saute till it dries up well.
Garnish with Coriander and serve.