Dry Chicken Roast

Try this roasted chicken with spicy masala that goes well with ghee rice or just plain curd rice. I shallow fried the marinated chicken to give the roasted color and extra flavor. This is just another variation to normal dry chicken but try this recipe you will never go back.

Ingredients :
Boneless Chicken Breast - 1 lb
Onions - 1 big
Tomato - 1 medium
Ginger Garlic Paste - 2 tbsp
Curry leaves - 2 spring
Coriander Leaves - handfull for garnish
Red Chilli powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Lemon juice - 1 tbsp
Salt - to taste
Whole Garam Masala :
Cinnamon - 1 stick
Cloves - 3
Peppercorns - 4 to5
Star Anise - 1
Fennel Seeds - 1 tbsp
Ingredients for marination :
Red Chilli Powder - 1 tsp
Coriander Powder  - 1 tsp
Any Chicken Masala Powder - 1 tbsp (I used Aachi chicken masala)
Curd - 1 tbsp
Salt - 1 tsp


Method :

1. Wash and clean the chicken and cut into bite size pieces. Remove extra moisture from chicken and marinate with ingredients under marination for atleast 1 hour.
2. On a medium-high flame, heat a non stick pan with 2 tbsp of oil and 1 tbsp of butter and shallow fry the chicken pieces. Don't over crowd them otherwise they start steaming instead of frying.
3. Fry them until it has golden color on both the sides. Remove them and in the same pan, add 1 tbsp of oil, fry the whole garam masala, add curry leaves, onions and little salt.
4. Once the onions turns translucent, add ginger garlic paste, saute until the raw smell is gone. Add tomato and the powders and salt, saute for few minutes and add 3/4 cup of water.
5. Cover and cook for 5 minutes, and add the chicken pieces, cover again and cook for 10 minutes. Check for salt.
6. Uncover and fry till all the water is evaporated. Garnish with lemon juice and coriander leaves.

Note :

• Add little salt at a time as the chicken has salt in marination.
• I grind curry leaves with ginger and garlic so your family eats the good stuff.