chicken roast

 Ingredients (240 ml cup used)

• 2 tsp. oil
• small bay leaf broken
• 3 green cardamoms
• 3 cloves
• small cinnamon stick
• ¼ kg tender chicken (with bone or boneless)
• 1½ tsp grated ginger garlic or 1 tsp paste
• salt as needed
• ¾ cup finely chopped onions
• 2 sprigs fresh curry leaves
• ⅛ tsp turmeric
• ¼ tsp red chilli powder
• ½ tsp. garam masala
• few chopped coriander leaves to garnish
• lemon and onion wedges to serve

Instructions

1. Cut meat to small cubes.
2. Add one tsp. oil to a heavy bottom or non stick pan. Spread the oil across the pan.
3. Add bay leaf, cardamom, cloves and cinnamon.
4. When they begin to sizzle, lower the flame and add chicken.
5. Spread ginger garlic over the meat and sprinkle salt.
6. Lower the flame to minimum.Cover and cook for 3 to 4 minutes. It begins to release moisture.
7. Stir the meat or flip the pieces.Cover again and simmer for another 3 to 4 minutes.
8. Add onions, turmeric and curry leaves.
9. Fry till the onions turn transparent.
10. Add red chili powder, garam masala and stir. Cover again and continue to cook on the low flame till the meat is soft cooked and tender.
11. Add one more tsp oil and fry for about a minute. Cover and off the stove. Let it rest for about 15 minutes.
12. Garnish with coriander leaves.
13. Serve chicken dry with rice and rasam or any flavored rice and raita.

Notes

If you are using meat that is not tender, you can soak it in butter milk for about 2 hours. Keep refrigerated. It turns tender. Just before cooking, drain off the buttermilk and use the chicken.