Chicken Roast

This is the signature dish of Andhra. Recipe credits to Kudpi Raj.

Ingredients:

1. Chicken Pieces without skin - 1 kg
2. Lemon - 1
3. Onions - 400Gms sliced
4. Tomatoes - 400 Gms sliced
5. Ginger garlic paste - 4 tsp
6. Salt to taste
7. Red Chilli powder - 6 tsp(Or to taste)
8. Turmeric Powder - 2 Tsp
9. Refined Vegetable Oil – 20 ml
10. Clarified Butter(Ghee) –20 ml
11. Coriander Seeds - 4 tsp
12. Whole Green Cardamon - 4
13. Cinnamon Stick - 2 inches
14. Clove - 6-8
15. Poppy Seeds(Khuskhus) - 3 tsp
16. Peppercorns - 20
17. Cumin Seeds - 1 tsp
18. Anise Seeds(Saunf) - 2 tsp
19. Cashew nut bits - 25 Gms(Optional)
20. Curry leaves - 2 Sprigs
21. Coriander leaves - 25 Gms chopped

Procedure:

Marinate the chicken pieces with juice of one lime, salt to taste, 2 Tsp Red Chilli Powder and Turmeric powder for 8-12 hours in the fridge.

Dry roast ingredients 10 through 18 and make a fine powder.

Heat oil in a thick bottomed pan or shallow vessel. Fry the cashewnuts till light brown and curry leaves till crisp. Drain and keep aside.

In the same oil, fry onions till light brown, add ginger garlic paste and when oil leaves the sides, add the tomatoes and fry till raw smell disappears.

Now add the chilli powder, salt to taste and then the marinated chicken pieces. Mix well and cook for about 5 mins on high flame, turning the pieces over from time to time, taking care not to over-burn the pieces. Use wooden ladle for better results.

When water has evaporated and the chicken is half cooked, add the chopped coriander leaves, then add the masala powder, mix well and cover the vessel. Cook till chicken is done and the masala is thick and dry.

Mix in the fried cashew nuts and curry leaves.