Chicken Roast

Ingredients needed: 

• Chicken (bone in) - 500 g
• Curry leaves - 1 or 2 sprigs 
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp 
• Onion - 2 medium, thinly sliced
• Green chilli - 3 chopped
• Water - 1/4 cup

Whole spices

•   Cinnamon - 1 small piece
•   Cardamom - 4
•   Cloves

Spice paste

•   Kashmiri chilly pdr - 1 tbsp
•   Coriander pdr - 1 tbsp
•   Garam masala - 1 tbsp
•   Turmeric pdr - 1/4 tsp
•   Cumin pdr - 1/4 tsp
•   Hot water - 1 tbsp
•   Vinegar - 1/2 tsp
•   Salt to taste

To garnish

• Coriander leaves

Method:

• Cut and clean the chicken, set aside to drain.
• Heat oil in a pan, add the curry leaves, ginger and garlic paste, toss for a minute.
• Tip in the onions and green chillies, sauté till nicely caramelized.
• Crush the whole spices using a mortar and pestle, add to the pan and give it a swirl.
• Now mix the ingredients under the spice paste to a thick consistency, add more water if required.
• Add the spice paste to the caramelized onions and toss well till the raw smell disappears.
• Place the chicken pieces into the pan and mix well, so that all the masala sticks to the chicken.
• Toss the pieces till the color starts to change. Now add 1/4 cup water and salt, combine well.
• Cover and cook for 15 to 20 minutes on low heat.
• When the chicken is cooked enough, remove the lid and reduce the stock on high heat, until the gravy gets very thick and sticks to the pieces.
• Check for salt and add a bit of lemon juice if required.
• Once done, remove from heat and garnish with fresh coriander leaves.
• Serve with rice, roti or any bread of your choice.