Roasted Chicken Masala

INGREDIENTS:

To marinate:

• Chicken breast – 2 nos
• Red  Chilly powder – 2 tsp
• Coriander powder – 2 tsp
• Pepper powder – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Fennel Powder – 1/2 tsp
• Cinnamon powder – 1/2 tsp
• Ginger garlic paste – 2 tsp
• Lemon juice – 1 tbsp
• Salt to taste (1/4 tsp)

For masala :

Thinly sliced Onion – 2 medium

Tomato, finely chopped – 1 big

Ginger crushed – 1/4  tsp

Garlic, crushed – 1/4 tsp

Cardamom Powder – 1/8 tsp

Broken star Aniseed – 2 nos

Cloves – 2 nos

Chopped green chilly – 3 nos

Coriander powder –  1/2 tsp

Red chilly powder – 1/2 tsp

Turmeric powder –  a pinch

Oil –4 Tbsp

Chopped Green onion or coriander leaves – 2 Tbps, to garnish (optional)

METHOD:

• In a small pan add  all the powders  (turmeric powder,coriander powder,red chilly powder,fennel powder ,cinnamon powder, cardamom powder, pepper powder ) cloves, and broken star Aniseed,  and roast well  till raw smell disappears. let it cool for 5 minutes.
• Wash and cut chicken breasts  into small bit pieces.
• Clean them well.  Drain the water completely and marinate with all the ingredients listed under To marinate for about an hour.

• Heat 1 Tbsp oil in a medium sized non-stick pan, put the marinated chicken pieces, cover with a lid and cook for 2 to 3  minute. On medium heat, let the chicken cook with its own fat and steam from the chicken juice for 10 to 15 minutes. When a little water remains, remove the lid, stir it well and cook at low heat. Stir occasionally until no water is left and the chicken  is tender.

• Now add remaining  oil to the pan and shallow fry the chicken pieces till it is crispy in the outer. Stir it well.

• Transfer chicken pieces to a paper towel or plate. The chicken pieces will be in a brownish color.

• In the same pan add sliced onion, green chillies, ginger and garlic and sauté well,  cover and cook for 5 minutes on  medium heat till the onion become translucent.
• Open the lid, add roasted chilly powder, coriander powder, turmeric powder, cloves, broken star Aniseed, cardamom powder, salt and sauté well, cover the pan and cook for 10 minutes.
• Uncover the pan,  add chopped tomatoes, and half cup of water,cover and cook for 10 minutes.
• Open the lid, add the shallow fried chicken pieces to the pan and mix everything well, till the masala gets well coated over the chicken. Keep stirring the mixture until the water content evaporates completely on medium - low flame. Check for the salt.
• Remove your tasty spicy chicken roast from the fire and transfer to a serving plate or bowl.

• Garnish Chicken Roast with chopped green onion or chopped coriander leaves, thinly sliced onion rings, and lemon wedges. (optional)
• Serve Spicy Chicken Roast with rice, appam, Idiappam  or chapati

 

NOTE:

• Remember to adjust spices according to your preferences.
• If you don’t have cloves, cinnamon, and fennel powder, and broken star aniseed , you can use 2 tsp of Garam masala and 2 tsp of Meat masala.

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