Spicy Chicken Roast

Ingredients (24)

• ·kg chicken
• ·cup lemon juice
• ·cup curd
• ·tspn ginger garlic paste
• ·tspn salt
• ·tspn red chili powder
• ·tspn turmeric powder
• ·Kashmiri dry red chillis
• ·Almonds
• ·tspn cloves
• ·small cardamoms
• ·small cinnamon sticks
• ·tspn black pepper
• ·tspn cumin seeds
• ·tspn coriander seeds
• ·tspn Fennel seeds
• ·tblsp oil
• ·medium onions
• ·medium tomato
• ·cup water
• ·tspn blended masala
• ·Curry leaves
• ·Green chilis
• ·Coriander leaves

1. 1

   Marinate the chicken with lemon juice, curd, ginger garlic paste, salt, red chili powder, and turmeric powder. Let it rest for at least 30 minutes.

2. 2

   Prepare the special masala by grinding together Kashmiri dry red chillis, almonds, cloves, cardamoms, cinnamon sticks, black pepper, cumin seeds, coriander seeds, and fennel seeds.

3. 3

   Heat oil in a pan and add sliced onions. Sauté until golden brown.

4. 4

   Add the marinated chicken to the pan and cook until it starts to brown.

5. 5

   Add the tomato, water, and blended masala. Stir well and cover the pan.

6. 6

   Cook on low heat until the chicken is fully cooked and tender.

7. 7

   Garnish with curry leaves, green chilis, and coriander leaves before serving.