Holiday Special Dry Chicken Roast

Hi friends! A very happy new year to all of you. This is my special holiday recipe for a very tasty Indian dish. Credits to my best friend, Simi.

All of my spices are homemade, so adjust quantities to your preference!

Ingredients

Chicken pieces, 800 g

For marinade:
Ginger garlic paste, ½ tbs
Pepper powder, ½ tsp
Turmeric powder, ½ tsp
Chili powder, 1 tsp
Garam masala, ¼ tsp
Salt, to taste
Note: I grind ginger and garlic in equal quantities with a few bird’s eye chilis (kanthari mulaku) and a little vinegar to a paste. This can be stored in the freezer for up to two weeks. 

Canola oil, 1 cup or 240 ml
Onion (thinly sliced), 4 nos. medium-sized
Ginger (finely chopped), 1 ½ tbs
Garlic (finely chopped), 1 tbs
Curry leaves, a few
Slit green chili (if not included in ginger garlic paste), 2 nos.
Tomato, 1 no. 
Thai chili sauce, 1 tbs
Lemon juice, ½ piece
Coriander leaves (finely chopped), to garnish


For spices:
Turmeric, ½ tsp
Chili powder, 1 tsp
Coriander powder, ¾ tsp
Garam masala, 1 tsp
Fennel powder, ½ tsp

Preparation:

• Wash the chicken in water with a tablespoon of salt, and wash again in plain water at least four times. Marinate evenly, then set aside for an hour.
• Heat oil in a pan and half fry the chicken over a medium flame in two batches. Remove from the pan and set aside.
• Transfer half of the used oil to a wide, thick-bottomed pan and add onion, ginger, garlic, green chili and curry leaves. Sauté until the onion turns light brown. 
• Add spices and sauté for a few seconds. 
• Add tomato and sauté until the oil separates. 
• Add chicken and roast well, mixing regularly to avoid charring. 
• Add Thai chili sauce, and check for salt. Cover the pan and cook for five minutes on a very low flame to let the chicken absorb the masala. 
• Open the pan and add lemon juice, mix well.
• Remove from heat, and garnish with coriander leaves.

Ready to serve. Enjoy with rice, bread or paratha. Please share and comment, thank you! :) <3