Kuttanadan Chicken Roast
Servings 4
Ingredients
- FOR MARINATION:
- 800 gm chicken cut into small pieces
- 1 tsp Kashmiri chilli powder
- 3/4 tsp fennel powder
- 1/2 tsp turmeric powder
- 1 tsp black pepper powder
- 1/2 tsp salt
- 1 tbsp vinegar
- FOR MASALA:
- 1 tbsp coconut oil
- 1 tbsp ghee
- 5 large onions thinly sliced
- 3 green chillies slit
- 3/4 tsp ginger paste
- 3/4 tsp garlic paste
- 1 medium tomato chopped
- FOR TEMPERING:
- 1/2 tbsp coconut oil
- Curry leaves as required
Instructions
- Marinate the chicken with the marination ingredients and set aside for half an hour.
- Heat oil and ghee in your pressure cooker and add the onions and slit chillies. Saute until soft.
- Add in the ginger and garlic paste and saute till the raw smell is gone.
- Add the tomato and cook till all mashed up.
- Add the chicken along with the all the marinade and mix well. Close the lid of the pressure cooker and cook for one whistle. Switch off and allow the pressure to go by itself.
- Heat a large fry pan and brush the oil. Carefully put in the cooked chicken and masala in the fry pan and cook on medium to high flame till the water evaporates and the masala gets coated.
- Adjust seasoning, garnish with curry leaves and serve warm!!!
Notes
I guess the real flavor comes from using shallots than normal onion. Next time, I am definitely going to use half shallots and half onions, as I do not have the patience to sit and peel shallots!!! Hehe...
I did not dry the masala too much to make it brownish. For the roast, it is suggested to cook till the chicken and masala becomes really brown. I would have loved to, but my family needs masala so I left it half way through.
I did not dry the masala too much to make it brownish. For the roast, it is suggested to cook till the chicken and masala becomes really brown. I would have loved to, but my family needs masala so I left it half way through.