Tuesday, September 4, 2012

Spicy Chicken Roast

1 kg Chicken (Cut into small pieces)
2 Onions (Chopped)
6 Shallots (Sliced)
10 Cloves of Garlic (Chopped)
1 small piece Ginger (Chopped)
6 Dry red chillies
1 Tomato (Chopped)
5 strands of curry leaves
2 tbsp Chopped coriander leaves
1 tbsp Fennel seeds
1/2 seasoning chicken cube
1 tbsp Kashmiri Chilli powder
2 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)
2 whole Cardamom
1 cinnamon stick
1 Star anise
1 Bay leaf
3 cloves
2 tbsp oil
1 tbsp Ghee
Salt to taste

  • Clean and wash the chicken and cut into bite size pieces. Drain well.
  • Take the chicken in a wide bowl. Add all the ingredients except ghee, oil, whole garam masala and fennel seeds.
  • Mix well and make sure all the chicken pieces are well coated with the masala.
  • Cover and marinade for atleast a couple of hours in refrigerator.
  • Heat oil in a deep non stick pan and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise) and the fennel seeds . Fry for a min.
  • Now add the marinated chicken and stir everything together, cover the pan and cook for 10-15 mins under medium high flame.
  • Stir fry  in between till the oil separates from the masala.
  • When chicken is cooked, add ghee and let it slow roast on medium low flame for 5 mins. Give a final stir and switch off the stove.
  • Serve it hot garnished with chopped coriander leaves.

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