Chicken Roast

Ingredients

1. Chicken – 1/2 Kg

2. Onion – 2 to 3

3. Small onion – 7

4. Garlicpaste – 3 tbsp 

5. Ginger paste– 3 tbsp

6. Tomato – 1 medium sliced

7. Tomato ketchup – 1 tsp

8. Curry leaves – 3 strands

9. Hot chilli powder – 1 tsp

10. Kashmiri chilli powder – 1.5 tsp

11. Pepper powder – 1/2 tsp

12. Coriander powder – 1/2 tsp (optional)

13. Fresh garam masala powder – 1.5 tsp

14. Turmeric powder – 1 dsp

15. Coconut milk – 5 tbsp

16. Coconut oil – 2 tbsp

17. Salt – to taste

For marinade

1. Ginger garlic paste - 1 tsp
2.Fennel Powder - 1 tsp
3.Pepper Powder - 1 tsp

4.Kasmiri Chilly  Powder - 1 tsp
5.Hot Chilly Powder -1/4 tsp
6.Turmeric Poweder -1/4 tsp
7.Fresh lime juice - 1 small lime
8.Salt - to taste.

Preparation
Marinate the chicken pieces with a paste of the above ingredients.
Now keep it in fridge in sealed plastic ziploc bags for  1-2 hrs. This helps in absorption of  Masala to chicken pieces.
Cook the chicken pieces in a pan in coconut milk.Stir in between.
When the chicken is cooked add, 2 tbsp coconut oil and let it fry till crispy.
Meanwhile, in another pan, saute onion in coconut oil till golden brown. Add some salt to trigger the process.
Now add ginger, garlic & curry leaves. Saute well again.
Add tomato slices and saute until they are mashed well.
Add the chilly powder, coriander powder, turmeric powder & pepper powder & salt.
Now add ketchup. Reduce if you are dont like it much sour.
When everything mixed well, add chicken pieces, saute well, so that gravy is mixed well with the pieces.
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Source:
http://yummyoyummy.blogspot.com/2010/02/chicken-rost.html