This recipe is chicken on the bone cooked in a rich and semi dry onion and tomato base. Simple, fuss free and one of the easiest chicken roasts you can lay your hands on. Step up on the chilli powder and black pepper if you want the dish nice and spicy.
Things you will need:
- Chicken on the bone (cut into medium sized pieces)- 1 kg
- Onions- 2 large, sliced finely
- Tomatoes- 2 large, chopped
- Green chillies- 3-4 slit
- Lime juice- 2 teaspoons
- Ginger- 1 inch stick, julienned
- Garlic- 4-5 cloves, minced
- Kashmiri red chili powder- 2 tablespoons (use a mixture of regular chilli with Kashmiri if you like it hotter)
- Coriander powder- 1 tablespoon
- Turmeric powder- 1 teaspoon + ½ teaspoon for marination
- Ground black pepper- 1 teaspoon (step it up if you like it hotter)
- Coconut oil
- Salt to taste
- Ghee (optional)
- Curry leaves- 2 sprigs
- Coriander for garnish (optional)
How to go about it:
- Marinate the chicken with the lime juice, a bit of salt and half teaspoon turmeric powder. Keep aside for 30 minutes to 1 hour. You can avoid this step if you’re pressed for time.
- Heat 2 tablespoons of coconut oil in a heavy bottomed pan or wok. Once the oil is hot, add the sliced onions and saute until they are nice and brown. Adding salt to the onions now helps speed up the browning process. The colour of the dish depends partly on this step so, saute the onions very well.
- Once the onions are nice and brown, add the ginger, garlic and green chillies. Toss it all around for about 30 seconds.
- Next, add the tomatoes. Saute for a minute and then keep the wok closed for about a minute or two to allow the tomatoes to soften up.
- Once the tomatoes are mushy, add the turmeric, chilli powder, coriander powder and black pepper powder. Add more salt if needed. Saute the mixture until the spices are cooked very well, the mixture darkens in colour and the oil starts to leave the sides. Frying your spices well in oil is the key to getting a deep coloured dish so, be patient and fry your spices well.
- Once that is done and the mixture looks homogeneous, in goes the chicken (marinated or not) along with the curry leaves. Toss the pieces around until all the pieces are evenly coated with the masala. Keep frying the chicken until the raw pink is lost and pieces begin to turn white.
- Keep the wok closed (medium to low heat) and allow the chicken to cook completely. You do not need to add any water to this recipe as the chicken will release water. Make sure you check every once in a while to ensure nothing sticks to the bottom of the pan. Add the dash of lime juice right now if you haven’t marinated the chicken.
- Once the chicken is cooked well and the meat begins to fall off the bone, and the gravy looks nice and thick, add a tablespoon of ghee (if using), otherwise add a bit more coconut oil and fry up the pieces along with the thick gravy well on a medium-high heat for another 2-3 minutes (maybe longer, depending on the water the chicken has released. Keep frying till you achieve a nice, semi dry masala) This process will further darken the masala and perfect a semi dry chicken roast. Garnish with fresh coriander leaves (optional)
- Serve hot.