Serves 2
INGREDIENTS
500 gm chicken or duck, cut into
pieces
For the marinade:
1 tsp chilli powder
1 tsp ginger-garlic paste
1 tbsp black pepper, coarsely ground
Salt to taste
For the masala:
Few pieces of cinnamon
6-8 cloves
2 sprigs of curry leaves
2 onions, chopped
1 tsp ginger-garlic paste
1-2 green chillies, chopped
1 tsp coriander powder
1 tsp Kashmiri red chilli powder
A pinch of turmeric powder
5 tbsp oil
Salt to taste
METHOD- Marinate the chicken pieces with
chilli powder, ginger-garlic paste,
ground black pepper and salt. Leave
it overnight in the fridge to set. - In a pan, add 4 tbsp oil and shallow
fry the chicken pieces for 20-25 mins.
3. Add 1 tbsp oil in another pan. Add
cloves, cinnamon and curry leaves.
Let it splutter. Sauté the onions till
golden brown. Add ginger-garlic paste
and green chillies. Stir well.
4. Add Kashmiri red chilli, coriander
and turmeric powders. Add salt if
required and stir well.
5. Add the fried chicken and gently
mix. Sprinkle a little water. Cover
and cook for 15 mins, stirring
occasionally. Serve.
KERALA CHICKEN ROAST
Recipe Courtesy Arun Kumar,
Chef & Owner, Zeaside;
Photograph Dinesh Khanna