Chettinad Chicken Roast

• Meat
• 500 g chicken, cut into small pieces
• Marinade
• 3 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon cumin seed
• 1 tablespoon coriander powder
• 1 tablespoon fennel seed
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 tablespoon yogurt
• 1 tablespoon lime juice
• salt, as required
• Frying
• 1 onion, chopped
• 1 tomatoes, chopped
• 1 1/2 tablespoons ginger-garlic paste
• 1/2 onion, sliced
• 1 sprig curry leaf
• 4 pieces dried red chilies
• 1 teaspoon crushed coarsely black pepper

1. Marinate the chicken pieces with the marinade ingredients for an 1/2 hour.
2. Heat oil in pan. Fry chopped onions until soft.
3. Add ginger/garlic paste and fry for few seconds.
4. Add chopped tomatoes. Fry till it becomes soft and pulpy. Let oil comes out from it.
5. Add marinated chicken to this with very little water and cook until the chicken well cooked and the water is evaporated.
6. In another pan, heat some oil. Add red chilies.
7. Add 1 sprig of curry leaves followed by onions which sliced.
8. Add pepper to the onions and mix it well. Add fried onions to the cooked chicken and mix it well.

marinade, chili powder, cumin, cumin, coriander powder, fennel seed, gingergarlic, turmeric powder, yogurt, lime juice, salt, onion, tomatoes, gingergarlic, onion, curry, red chilies, black pepper

Taken from www.food.com/recipe/chettinad-chicken-roast-472811 (may not work)