Fiery Chicken Roast

I love chicken in any form, dry, gravy, fried, minced, anything. Though the Husband is a fish-lover, chicken finds a place in our menu at least thrice a week. Cooking something new each time is really interesting since I can learn new recipes. I usually make recipes less spicy keeping in mind my toddler's taste buds. But at times, it is great to eat something fiery hot, especially with a non-spicy gravy/kuzhambu and a poriyal/stir fry. Such a day, we wanted to try something really spicy ( after jam overload ) and tasty. Thus happened this recipe : fiery, red hot spicy and yummy !

Ingredients :

• Chicken cut into small pieces : 1 lb/500 gms
• Garam masala : 1 tsp
• Fennel seeds : 1 tsp
• Cloves : 4-5 nos.
• Curry leaves : 2 sprigs
• Onions : 2 big chopped
• Garlic pods : 6-8 sliced

To marinate :

• Lemon juice : 1 tbsp
• Kashmiri chilli powder : 3 tsp
• Yogurt : 1 tbsp
• Salt : to taste

To grind to a fine paste :

• Red chillies soaked in water for ten minutes : 2-3 nos.
• Curry leaves : 2-3

Method :

1. Marinate the chicken pieces overnight/ for minimum 3 hours with the ingredients under 'to marinate'.
2. Grind the soaked red chillies and curry leaves to a fine paste. Keep aside.
3. Heat oil in a non-stick pan, add cloves, fennel seeds and sliced onions.
4. When the onions are transparent, add the sliced garlic pods and curry leaves to this.
5. Next add the marinated chicken pieces. Give a nice stir, close and let it cook.
6. Add the finely ground paste, mix to coat the chicken well.
7. Keep checking frequently. Since we are not adding any water, there are chances that chicken might stick to the bottom.
8. Give a stir in between, to ensure cooking evenly.
9. Once the chicken is cooked, add the garam masala and give another stir.
10. The chicken should be fully cooked with no water at all. Check salt level and add more if needed.
11. If needed, add some more oil to get the chicken fully roasted. Once dry and cooked, switch off the gas. Garnish with curry leaves.
12. Serve hot with Rice, mor kozhambu and veggie stir fry or with chapathis.