KERALA ROAST CHICKEN

Kerala Roast Chicken

Ingredients :

Chicken - 750 gms (cut into small pieces)
Onion - 2 medium chopped finely
Ginger - garlic paste - 1.5 tsp
Tomato - 1 medium (sliced)
Kashmiri Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala - 3/4 - 1 tsp
Curry Leaves - 1 handful
Salt

For marination:
Kashmiri Chilli Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Pepper Powder - 1/2 tsp (adjust according to the spice)
Vinegar - 1/5 tsp
Salt
Oil for frying (Coconut oil preferred for the authentic taste)

Preparation:

Take the ingredients mentioned under the marination part and make a paste with vinegar without adding water. Marinate the chicken nicely adn kepp for a minimum of half an hour atleast. I had kept for 1 hour.

Then in a pan, add sufficient oil and fry the chicken pieces lightly.(Dont literally fry them!). Remove and keep then on tissue to drain excess oil. 
In the same oil, add the onions and ginger garlic paste. Saute till onions become light brown in color and add in the sliced tomato and curry leaves. Saute till tomato gets smashed nicely. Then add in the powders and saute till raw smell goes. Add in the drained chicken pieces and then sufficient water, cover and cook till chicken pieces are soft and tender. If water remains still open the lid and cook further till water evaporates and the gravy thicken to a roasted form. Serve warm with rotis, chappati, rice with onion rings and fresh chopped green chilli.

I am sending this dish for the entry of Kerala Kitchen

Cheers,
Neetz ;)