Traditional chicken roast
Ingredients:
1 kg medium-sized chicken pieces
1 tbsp Kashmiri chili powder
½ tsp turmeric powder
Salt to taste
1 tbsp coriander seeds
1 tsp peppercorns
½ tsp cumin seeds
A few curry leaves
2 tbsp coconut oil
1 tsp mustard seeds
1 tbsp ginger, chopped
1 tbsp garlic, chopped
A few curry leaves
2-3 green chilies, slit
1 tsp chili flakes
½ tsp garam masala
Salt to taste
2 medium onions, thinly sliced
Preparation
In a bowl, combine the chicken pieces with Kashmiri chili powder, turmeric powder, and salt. Mix well and let it marinate for at least 30 minutes. Dry roast coriander seeds, peppercorns, cumin seeds, and curry leaves until fragrant. Let them cool slightly, then coarsely grind them.Heat coconut oil in a pan.Add mustard seeds and let them splutter.Add ginger, garlic, curry leaves, and green chilies, and sauté until fragrant.Add the marinated chicken to the pan.Cook covered for about 10 minutes, allowing the chicken to cook in its own juices.Add the ground spice mix, chili flakes, garam masala, and salt to the chicken.Mix well and cook covered for another 2 minutes. Add the thinly sliced onions. Cook until the onions are translucent.The chicken roast is now ready to serve.
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