CHICKEN ROAST

Chicken pieces marinated and stir fried with simple spices. The caramelized onion gives great taste to this dish.I recommend marinating the chicken for at least 30 minutes before you start cooking. You can reduce the amount of chilli added if you do not want too much heat in your dish. This is a dry roast recipe which is the best version, but you can also prepare it in a semi gravy form by adding some water while the chicken cooks.It is a perfect preparation to serve to guests along with rice or chapati.

Course : side dish
Cuisine: South Indian 
Serving: 4

INGREDIENTS 

1. Chicken -500gms
2. Ginger garlic paste -1 tbsp
3. Curry leaves- 2 strands
4. Onion - 3 medium sized (sliced)
5. Green chillies-4 no's slit
6. Coconut oil - 2 tbsp

MARINATION

1. Red chilli powder-2 tsp
2. Salt- to taste
3. Turmeric powder- 1/4tsp
4. Lemon juice-1tspn 

METHOD 

• Marinate the chicken pieces with salt ,red chilli powder , turmeric powder and lemon juice and keep it aside for 30minutes.
• Heat a kadai preferably iron kadai. Add coconut oil and curry leaves . 
• Now add the marinated chicken pieces an fry till till the chicken is half cooked. Add sliced onion, ginger garlic paste and slit green chillies.
• Fry till the onion caramelized and the chicken is completely cooked and dry. 
• Garnish with curry leaves and serve hot with rice or chapati.