CHICKEN ROAST/ CHICKEN VARUVAL/ CHICKEN MASALA

This is a shallow fried spicy and hot chicken dry reciepe, yet soft and juicy. Tastes well with chapathi/ ghee rice.

NGREDIENTS:

CHICKEN WITH BONES/BONELESS----1 KG
ONIONS------------------------------------------------4 BIG
TOMATOES-------------------------------------------2 MEDIUM SIZED
GARLIC-------------------------------------------------6 – 10 PODS
GINGER ------------------------------------------------2”
GREEN CHILLIES----------------------------------4 TO 5
COCONUT OIL---------------------------------------3 TABLE SPOONS
CURRY LEAVES AND CORRIANDER LEAVES

POWDERS:

CHILLI --------------------------------------------------2 TABLE SPOONS
TURMERIC -------------------------------------------1/4 TABLE SPOONS
CORRIANDER ---------------------------------------3 TABLE SPOONS

GARAM MASALA:

CARDOMON------------------------------------------4 PCS
ANI SEEDS---------------------------------------------1/2 TABLE SPOON
CLOVES-------------------------------------------------4 PCS
CINNAMON--------------------------------------------1”

METHOD OF MAKING:

1. Clean the chicken pieces thrice or four
times
2. Chop the big onions, tomatoes, garlic, ginger and green chillies.
3. Grind the garlic, ginger (3/4 quantity) with cardamom, cloves, cinnamon and cumin seeds
4. Take a pan and add little coconut oil, then add chopped onions sauté till it becomes pink, add ginger, garlic and garam masala paste. Sauté well for 5 minutes
5. Add the powders – chilli, turmeric, corriander. Saute well for 10 minutes till the raw aroma is cleared.
6. Add the chopped tomatoes and mash it well, sauté well for 10 minutes, till the oil separates from the tomatoes
7. Add the chicken pieces, mix well and add little water (1/2 - 1 glass), since during cooking lot of water will come out of chicken. Close it with a lid
8. After 15 minutes, open the lid and mix the chicken with masala well and add the desired salt. Mix it well and close the lid.
9. After 15 minutes open the lid and mix well. The chicken should have been cooked soft and juicy. Open the lid and mix it well and leave it open for 5 - 7 minutes. The chicken will be roasted well.

For garnishing:

1. Take a small frying pan, add the remaining chopped garlic, ginger and sauté well till fired, add green chillies and sauté till it is fried, add the curry leaves.
2. Add the garnished items into the chicken pan and mix well.
3. Transfer the chicken to the serving bowl and add the remaining garnishing items on top of the chicken roast.

#chicken
#chickenroast
#chickenmasala
#spicyandhotfood
#chickenvaruval