Madras chicken roast Suki’s Style!!!
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Roast & grind:
  • • Coriander seeds – 1 tbsp
  • • Cumin seeds – 1 tbsp
  • • Fennel Seeds – 1.5 tsp
  • • Dry kashmiri red chilli – 8
  • • Pepper – 1.5 tsp
  • • Garlic – 7 cloves
  • • Ginger – 1 inch
  • Chicken Marination:
  • • Chicken - 400 gms cut into bite size pieces, no skin
  • • Yogurt – ½ cup
  • • Salt – 1.5 tbsp
  • • Turmeric powder – ¼ tsp
  • Chicken Roast Gravy
  • • Ghee (clarified butter) – 2.5 tbsp
  • • Oil – 1 tbsp
  • • Curry leaves - 8
  • • Coriander leaves – 1 tbsp, chopped finely.
  • • Lemon juice – 1 tsp to garnish
Instructions
  1. Marinate the chicken with yogurt, salt and turmeric powder and set aside for 30 minutes
  2. Take a pan and add the marinated chicken and let it get cooked for 15 minutes. If you have leftover water from cooked chicken save it separate to add to masala.
  3. Take a pan, roast coriander seeds, cumin seeds, fennel seeds, dry red chilli, pepper, garlic and ginger for 3-5 minutes in medium heat. Blend into smooth paste.
  4. Add oil and ghee in the same pan, add curry leaves, add the blended paste, and leftover water from chicken if there and let it boil for a minute in medium heat and then add the boiled chicken and mix well.
  5. Let it roast for 5 minutes until it gets brown roasted here and there. Check for salt or add now.
  6. Garnish with lemon juice and chopped coriander leaves,
Recipe by Relish The Bite at https://www.relishthebite.com/madras-chicken-roast-in-30-minutes/