• Preethi C.Vijay

Chicken Masaledar Roast

A spicy Chicken roast with freshly ground masala paste, makes this dish juicy and equally yummylicious. The caramelized onions gives some needed sweetness for this roast.


So what are you waiting for? Grab some chicken and try this Chicken Masaledar Roast, that can go well with any kind of bread and rice varieties.

What makes this dish rich? The chicken is shallow fried initially and added to the ground paste , which helps the chicken to burst out all the flavors once its brought to the table.

Ingredients


For the Masala

Red chillies 15

Cumin seeds 2 teaspoon

Fennel seed 1 teaspoon

Peppercorns 7 to 10

Coriander seeds 1 teaspoon

Ginger 1 inch piece

Garlic 6 cloves

Coriander leaves one handful

Curry leaves one handful

Green chilly 2

Cinnamon stick 1

Turmeric powder 1 teaspoon

Oil 2 tbsp


For Marination

Chicken 1/2 kg

Red chilli Powder 1 tsp

Turmeric powder 1/2 tsp

Salt as needed

Sugar 1 tsp

Oil 4 tablespoons to sear the Chicken


For the Roast

Onion 2 thinly sliced

Curry leaves 1 sprig

Tamarind paste 2 tsp

Jaggery powder 1 tsp

Lemon juice 1 tsp

Coriander leaves- for garnish

Salt as needed


How to start?


Roast all the ingredients given under "For the masala paste" together in a pan for 2 minutes with 2 tablespoons of oil. Take this in a blender and grind it into a smooth paste


Meanwhile marinate the chicken with turmeric, salt, red chilli powder.

In a pan, add a 4 tbsp of oil and sear the marinated chicken from all sides until it gets slightly browned. Add sugar at the end and cook for a minute. Take out the chicken. Set aside.



In the same pan, add onion and curry leaves. Saute well until the onions turns translucent.

Now add the ground masala paste and the shallow fried chicken. Let it cook for a minute. Add tamarind paste, jaggery powder, salt followed by 1/4 cup of water and allow the chicken to cook in a medium low flame.


Mix well so that the masala gets coated well on the chicken. Simmer it for 10 minutes, until you find the oil oozing out, and the masala gets completely coated in the chicken. Add coriander leaves at end and now the chicken masaledar is ready to serve with any kind of bread or rice. Add lemon juice for some extra kick before you switch of the flame and give a quick mix.








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