Spicy Chennai Chicken Roast

Chicken marinated and slow-cooked in spices. Who does not love spicy chicken?

You need very few ingredients to make this recipe, which is not the case for most Indian recipes. I try not to repeat the recipes I make so that I can develop some new good recipes. Most times it’s a hit! Few times of course it fails and I will end up trashing my pictures. I have not cooked for a long time so it feels better to try new recipes now. Finding happiness in small things.

It is a dry recipe which tastes best by itself as an appetizer. It tastes good with some curry and rice as well. The rice and sambar is great too with this.
Each curry is equally good in its unique way and differs by the method it’s cooked. Marination helps the spices to get into the chicken.

Other favorite chicken dishes : chicken kurma, chicken roast, Chicken Karahi.

Serving Size:

3 cups

Time:

35 mins

Difficulty:

Medium

Ingredients

Masala
3 tbsp of oil
¼ tsp of fennel seeds
¼ tsp of Cumin seeds
1 large onions, chopped finely
4 green chillies, chopped finely
6 garlic , with skin, chopped finely
2 inch Ginger, chopped finely
5 curry leaves, chopped or leaves
½ tsp of turmeric powder
2 tsp of red chilli powder
1 tsp of coriander powder
1 tsp Garam masala powder
1 tbsp chopped coriander leaves.
A pinch of red food colour (optional)
1 tsp of salt
1 tsp of lemon juice.
Marination
400 gms of chicken with bones, cut into medium-sized pieces
2 tbsp of curd
½ tsp of turmeric powder
2 tsp of red chilli powder
1 tsp of salt.

Directions

Marinate the chicken pieces in curd, red chilli powder, turmeric powder, and salt for 30 mins. If you need to leave it longer, refrigerate it.
Heat oil and add the cumin seeds and fennel seeds. When they sizzle, add the chopped onions, garlic, ginger, curry leaves, salt and green chillies. Reduce flame to medium-low and fry the onions until they turn golden brown. The amount of oil at this stage should be on the higher side so add a bit more if you feel it’s not as we are going to fry the spicy powders on it to cook.
In low to medium flame, Add the coriander powder, turmeric, red chilli powder, pepper powder and food colour (if using) and mix well. make sure it is not in high flame or it will burn.
Add the marinated chicken pieces into this mixture and increase the flame to medium-high. Cook, stirring frequently until the chicken pieces begin to roast. You don’t have to add any water, the meat will let out water as it cooks. Add salt at this point.
This will take about 20 mins. If you feel the chicken is not cooking well, cook closed to speed up the process. The curry will be watery in this case so once the chicken is cooked, cook on an open flame until your desired consistency is reached.
When the chicken has roasted and most of the water has been cooked off, add coriander leaves and mix well. Squeeze lemon juice.