Chicken – 500 grams, bite sized pieces, cleaned and washed
Butter/ Ghee (clarified butter) – 2 tbsp
Curry leaves – 1 spring
Cumin seeds/ Jeera – 1 tsp
Coconut – 2 tbsp, grated or desiccated coconut
Shallot – 10, chopped finely
Green Chillies – 2
Garlic ginger paste – ½ tbsp
Turmeric powder – a pinch
Pepper powder – 1 tsp
Coriander powder – 1tbsp
Chilli powder – 1 tbsp
Garam Masala Powder – 1 tsp
Coriander leaves – 1 tbsp, chopped, for garnish
Salt – as needed
Instructions
Wash chicken and marinate with chilli powder, salt, turmeric, coriander powder and ginger garlic paste. Keep atleast for an hour.
Now take a pan and add butter or ghee in medium flame, cumin seeds and when their color changes, add shallots, green chillies and curry leaves.
After the onion is sautéed, add grated coconut and keep stirring and make sure it is not burnt. Now add the marinated chicken.
Close it with the lid and not need to add water. Let the chicken cook from the water that chicken oozes out.
Once it is almost 90% done, add pepper powder, garam masala and cook till the chicken is dry and roasted. Keep the vessel open and not close it with lid now.
When it is perfectly roasted, garnish with chopped coriander leaves.
Notes
1. Do not add water when you cook chicken. The chicken has to get cooked with the chicken juices itself.
Recipe by Relish The Bite at https://www.relishthebite.com/coconut-butter-chicken-roast/