Chicken Roast

Ingredients:

• Chicken - 1 kg

• Shallots - 10 nos

• Onion - 1 big

• Tomato - 1 big

• Garlic - 1 pod

• Ginger - 1/2 inch piece

• Curry Leaves - a few

• Peppercorn - 1 tbsp

• Fennel Seeds - 1/2 tbsp

• Cumin Powder - 1 tsp

• Turmeric Powder - 1/4 tsp

• Kashmiri Red Chilly Powder - 1 tsp

• Coriander Powder - 1 tsp

• Pepper Powder (fine) - 1 tsp

• Salt to taste

• Coconut Oil - 1 to 2 tbsp

Method:

• Wash and clean the chicken. Cut to small size pieces.

• Dry roast peppercorns and fennel seeds on medium flame till a nice aroma spreads. Cool down and coarsely grind the two. Keep aside.

• Heat coconut oil in a kadai. Add mustard seeds. Let it splutter.

• Add crushed ginger, garlic and saute till the raw smell fades.

• Add finely chopped shallots and onion. Cook till golden.

• Add finely chopped tomato. Cook till mushy.

• Further add turmeric powder, kashmiri red chilly powder, cumin powder, coriander powder. Mix well. Cook till raw smell fades.

• Add the ground fennel-pepper powder followed by clean chicken pieces.

• Cook covered for 10-20minutes or till chicken is cooked well, on medium flame. Stir occasionally to cook evenly and to prevent burning.

• When chicken is cooked, add fine pepper powder and give it a good mix. Sprinkle coconut oil and curry leaves. Switch off the stove. Keep it covered for atleast 15minutes before serving.