Chicken (leg/Thigh) Roast
 
 
Ingredients
For marinating chicken
  • Chicken, leg/thigh pieces- 3 (or use any bone in pieces, if cut small 6 to 8 pieces)
  • Kashmiri red chili powder - 1½ tsp (or use regular chili powder)
  • Coriander powder- 2 tsp
  • Fennel powder- 1½ tsp
  • Turmeric powder- ¼ tsp
  • Ginger-Garlic paste- 3 tsp
  • Lemon juice- 1½ tbsp
  • Ground pepper- ¼ tsp
  • Salt- to taste
For making roast
  • Onions, chopped- 2, large
  • Curry leaves- 1 sprig
  • Pandan leaves (optional)- 1 leaf chopped long
  • Tomato paste- 4 tbsp
  • Salt- to taste
Final Seasoning
  • Ghee- 2tbsp
  • Cardamom, whole slightly smashed- 3
  • Cloves, slightly smashed- 3
  • Cinnamon- 2 inch slice
  • Whole peppercorns- 1 tsp
  • Star anise- 2
Instructions
  1. Marinate the chicken in the above mentioned ingredients 'for marinating chicken', keep aside for 15 minutes, if you have time let it marinate for an hour or so.
  2. Place a large non-stick pan over medium heat.
  3. Place the marinated chicken on it and cook covered till the chicken is half cooked.
  4. Add onions, curry leaves and pandan leaves, cook covered till onions have turned translucent.
  5. If the mixture gets dry, add little water and cook.
  6. Add tomato paste,combine well and cook till the chicken has cooked well.
  7. Taste and add more salt if needed.
  8. Sprinkle ground pepper over the chicken, give it a gentle stir. If you don't want it spicy you can ignore this step.
  9. Cook over medium high heat and let the chicken turn slightly browned and let all the water dry off.
  10. Turn off the heat and cover the pan with its lid.
  11. Heat a small frying pan, add ghee and let it melt.
  12. Add cardamom, cloves, cinnamon, whole peppercorns, star anise, saute till the spices starts to get aromatic and slightly browned.
  13. Remove from the heat and drizzle the ghee along with the spices over the cooked chicken.
  14. Cover the pan and keep the chicken aside for 15 minutes so that the flavor from the seasoning gets into the chicken.
  15. Serve with roti, rice or with salad.
Notes
•Kashmiri red chili powder imparts a vibrant red color to this dish and is less spicy. You could use regular chili powder instead.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/chicken-legthigh-roast/