Spicy Chicken Roast - South Indian Style

Step 1: Prepare Spice Powder

Dry roast 1 tbsp coriander seeds, 1/4 tbsp cumin seeds, 2 tbsp peppercorns, and 1/4 tbsp fennel seeds in a pan until fragrant, about 1 minute. Transfer the roasted spices to a grinder and grind them into a medium coarse powder.

Step 2: Marinate Chicken

In a bowl, combine 1/2 kg chicken pieces, 3/4th of the prepared spice powder, 1 tbsp ginger garlic paste, 1/4 tsp turmeric powder, and salt to taste. Mix everything thoroughly to coat the chicken. Marinate for 30 minutes.

Step 3: Prepare Tomato Paste

Blend 2 chopped tomatoes and 2 tbsp fried gram into a smooth paste.

Step 4: Sauté Onions

Heat 2 tbsp oil in a pan. Add 1 cup finely chopped onion and sauté until it turns golden brown, approximately 5-7 minutes.

Step 5: Add Ginger Garlic Paste

Add 1 tsp ginger garlic paste to the browned onions and sauté for 1-2 minutes until the raw smell disappears.

Step 6: Cook Tomato Paste

Add the prepared tomato paste to the pan. Cook, stirring occasionally, until the oil separates from the paste and it thickens, approximately 5-7 minutes.

Step 7: Add Dry Spices

Add 1/8 tsp turmeric powder, 1/2 tsp chili powder, and 2 tbsp coriander powder to the tomato mixture. Mix well and cook for 2-3 minutes until the spices are fragrant.

Step 8: Add Marinated Chicken

Add the marinated chicken to the pan. Mix thoroughly to coat the chicken with the spice mixture. Add salt to taste, if needed.

Step 9: Cook Chicken

Pour 1.5 cups of water into the pan. Mix well, cover with a lid, and cook until the chicken is tender and cooked through, approximately 15-20 minutes.

Step 10: Finish the Roast

Once the chicken is cooked, remove the lid. Add the remaining 1/4th of the prepared spice powder, curry leaves, 1/8 tsp soya sauce, and a large squeeze of lemon juice. Mix everything well and cook uncovered for 5 more minutes until the gravy thickens to a roast consistency.

• For best flavor, marinate the chicken for at least 1 hour or overnight in the refrigerator.

• Adjust the amount of chili powder to suit your spice preference.

• Ensure the onions are fried until golden brown for a rich, sweet base.

• Cook the tomato paste until the oil separates to remove raw flavor and deepen the color.

• This recipe can be adapted for other meats like mutton or paneer.

• For a thicker gravy, reduce the amount of water or cook longer uncovered.

• Add a pinch of garam masala at the end for an extra layer of aroma.