Ingredients

• chicken - 1 (about 800 gm)
• rice flour - 1 tbsp
• pepper - 1 tsp
• fennel (saunf) - 2 tsp
• poppy seeds (khus khus) - 2 tsp
• dry red chilies - 6 to 8
• cloves - 2
• cinnamon - 2 pieces
• ginger - 2 cm
• garlic - 4 flakes
• vinegar - 2 tbsp
• oil - 3 tbsp
• turmeric leaves, (each cut into three pieces) - 2
• salt to taste

How to Make South Indian Roast Chicken

• Cut the chicken into joints.
• Remove the skin and make deep cuts over the flesh.
• Grind all the ingredients from pepper to garlic with vinegar to a smooth paste.
• Add salt and oil.
• Mix this paste with chicken pieces.
• Mix in the turmeric leaves. Keep covered for 1-2 hours.
• Pour the chicken with the marinade in a kadai or non-stick fry pan.
• Cover and simmer till the chicken is soft.
• (The chicken will give out water and it will cook in its own juices.)
• Open the pan, increase the heat and cook stirring till the liquid is absorbed.
• Continue to cook till the chicken is browned.
• Sprinkle the rice flour and cook for 2-3 more minutes.
• Serve hot.
• (The rice flour will make the masala stick to the chicken and give a crisp coating.)