Eid Mubarak!!!! Hope you are having a great time. It’s been a while since I posted any recipe. So, here I am…with a bang! Introducing to you, the Fiery Chicken Roast all the way from Kerala. This is definitely not for the weak-hearted. And oh, don’t forget a jug of cold water.
Meanwhile, have you logged in to my FB page? If not, Hurry up…
500g boneless chicken chunks, 2 cups water, salt
For the masala
Kashmiri chili powder- 3tsp, Turmeric powder- 1/2tsp, Ginger-garlic paste- 1tsp, Black pepper powder- 2tsp, Garam masala powder- 1/2tsp, Aniseed- 1/2tsp, Curry leaves
Curry leaves- handful, Green chilies -slit 4, oil (use coconut for authentic taste)
Wash and pat dry the chicken chunks.
Blend all masala ingredients and ½ cup water in a food processor until smooth. Keep aside.
Heat a skillet and add the blended masala with remaining water. Add the chicken pieces and mix well. Season to taste. Cook over high heat for about till the liquid is reduced, coating the chicken pieces.
Simmer the heat and push the chicken chunks to the sides of the pan making a dent in the center. Add two tsp of oil in the middle and when hot, add in the curry leaves and chilies and fry for a minute.
Blend well and stir-fry everything for a couple of minutes until the chicken chunks are seared and golden brown. Serve hot.
Recipe courtesy: Plateful