Chicken Masala roast- Boneless chicken cooked in aromatic spices. Goes well with Ghee rice, curd rice, rasam rice and with chapathis.
Ingredients-1 1/2 kg boneless chicken, cut into medium size pieces.
1 1/2 tspn ginger& garlic paste, 1 1/2 tbsp garam masala powder, 2tbsp chili powder, 1 tspn turmeric powder, salt to taste.
2 big onions and 1 small tomato.
Cut the onions lengthwise and chop the tomato.
Add the ginger garlic paste and all the dry masala powders along with the salt.
Marinate the chicken for 15 minutes.
Some curry leaves and 1 star anise.
Add 6 tbsp oil in a kadai and add the star anise.
Add the onions now.
Add the curry leaves.
Saute the onions for about 3 minutes and add a tsp of salt, so that the onions will cook well.
Saute the onions for another 5 to 7 minutes.
Add the tomatoes now.
Saute that for about 3 minutes. Add 1/2 tspn chili powder to the onion mixture. If you do not want this dish spicy, then you can avoid adding the chili powder here.
Cook for another 2 minutes.
Now add the marinated chicken.
Mix it well and allow it to cook for another 15 minutes, stirring in between.
The chicken should cook in its own juice, no need to add any water. Cook this until all the waters are well absorbed.
Chicken is cooked well and the roast is almost done. When the oil stats oozing out, that is the stage to switch off the flame as shown in the picture above.
Spicy chicken masala roast is ready.