South Indian Roast Chicken

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

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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.)

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