Chicken Roast
Indulge in South Indian-style chicken dry roast, marinated in fiery spices and pan-roasted to aromatic perfection. Elevate your Sunday Roast game with a unique twist for a true taste of South India.
Ingredients
- 2 lbs Chicken boneless thighs taste yum
- 1 tsp Saunf (Fennel seeds)
- 1 Red Onion (big) sliced
- 2 Sprigs Curry leaves
- 4 tbsp Coconut Oil
First Marinade
- 2 tbsp Yogurt
- 1/2 cup Water
- 1/2 tsp Salt
- Marinate the washed chicken pieces in this yogurt mixture for at least an hour.
Second Marinade
- 1/2 tsp Turmeric powder
- 1 1/2 tbsp Kashmiri Chilli powder
- 2 tbsp Dhania (Coriander) powder
- 1/2 tsp Garam masala
- 2 tsp Ginger garlic paste
- 2 tbsp Lemon juice
- 1/2 tsp Salt
- Mix the above ingredients well. Add a little water if needed to make a paste. Remove chicken from the yogurt marinade and mix it well with this marinade and keep it aside for 30 mins. Do NOT add the excess yogurt from the marinade into this. It will become watery.
Instructions
- Heat 2 tbsp Coconut oil in a pan, add the marinated chicken pieces and fry well. Cover with a lid and cook for about 30 minutes in low flame.
- Once the chicken is cooked, increase the flame to medium, fry and saute well till the chicken becomes dry. Keep it aside.
- In the same pan, add Coconut oil, add saunf, sliced onions and curry leaves.
- Saute till the onion turns slightly brown, then add the cooked chicken and mix for about 2 minutes till it gets coated with the onion and curry leaves.
- Serve hot with sambar rice or rasam rice.
Tips
- You can make kati rolls with this dry chicken the next day for kids’ lunch boxes. Spread green chutney on the parata, place some of the dry chicken in the middle, squeeze a bit of lime over it and roll it into kati rolls.
- You can use any kind of oil but coconut oil gives a great flavor to this dish.