Chicken Roast - My version

Ingredients:

Chicken - 3.5 lbs (Around 1.5 kg)

Onions - 2 sliced finely

Tomato - 2 chopped

Green chillies- 3 slit

Ginger - 2" chopped

Garlic- 5 cloves chopped

Curry leaves - 2 sprigs

Coconut oil as required

Marinade:

Coriander powder - 3 tbsp

Garam masala - 1tbsp

Chilli powder - 1/2 tbsp

Turmeric powder - 1/2 tsp

Water - Enough to make a paste

Salt to taste

Make a smooth paste with the above ingredients.

1. Marinate the chicken pieces with half of the marinade and set aside for 30 minutes.

2. Cover and cook the chicken pieces till the water oozes out. Do not cook completely. Drain the chicken pieces and save the liquid for later.

3. Shallow fry the chicken pieces preferably in coconut oil. If not use a combination of coconut oil and vegetable oil.

4. In the same pan, sautee the ginger- garlic till it starts changing color. Add the onions and sautee till golden brown.

5. Add the remaining marinade and fry till the raw smell of the masala goes.

6. Add the tomato and stir till it gets all mushed up.

7. Pour in the reserved liquid from cooking the chicken and let it boil.

8. Add the chicken pieces and stir well to coat the pieces with the masala. Add curry leaves.

9. Cover an cook the chicken till done. Then cook uncovered on low flame till the gravy thickens and becomes a nice dark brown color. This should take around 15 - 20 minutes.

This dish goes well with steamed rice, appam and chapathi.