2 tablespoon coconut oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
5 sprigs curry leaves, chopped (divided)
5 dried gundu chillies
2 cups onions, chopped
3 green chillies, whole
1 teaspoon rock salt
1.5 tablespoon ginger garlic paste
1 teaspoon turmeric powder
1.5 teaspoon red chilli powder
1.5 teaspoon Kashmiri red chilli powder
750 grams chicken, bone-in, small pieces
1 teaspoon ghee
3 sprigs coriander leaves, chopped
Heat coconut oil in a pan and add in the cumin seeds and fennel seeds. Add in the finely chopped curry leaves and the dried chillies. Roast for a few seconds.
Add in the finely chopped onions. Add in the green chillies. Keep the chillies whole. Keeping the chillies whole will not make the chicken roast spicy but will make it flavourful.
Add in the salt and saute till the onions are nice and soft. Add in the ginger garlic paste and saute for a couple of minutes.
Add in the spice powder and saute for a few seconds.
Add in the chicken and mix well to combine. Close the pan with a lid and cook for 10 minutes on a low flame. Open the lid and cook for another 10 minutes till the chicken is dry.
Finally add in the ghee, curry leaves and coriander leaves. Mix well.
Chicken roast is ready.
- Prep Time: 5m
- Cook Time: 25m
Keywords: chicken roast