|Kerala Chicken Roast|
Chicken pieces - 15 medium size
( I used boneless )
Salt to taste
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Whole pepper - 1/8 tsp
Red chilly flakes - 1 tbsp heaped
Fresh curry leaves - a handful
Ginger & Garlic together - 1 & 1/2 tsp
Lemon juice - 1 tsp
All purpose flour - 1 tsp
Fennel seeds / Somph - 1/2 tsp
Red food colour - a pinch ( optional)
Coconut oil to shallow fry
Wash the chicken pieces with little turmeric powder,drain the water pat them dry & keep it aside.
Take a mixi jar add curry leaves,pepper,red chilly flakes,fennel seeds,grind to a coarse paste,do not add water while grinding.
Take chicken in a wide bowl now add the ground paste,1 tsp of coconut oil & all the above mentioned ingredients.
Mix well to make sure all the pieces are well coated with the masala.
Cover it with a lid & rest it for 2 to 3 hours.If you have time marinate overnight in fridge.
Heat coconut oil in a pan slowly drop the marinated pieces in batches.
Shallow fry both sides in medium high flame till they are cooked & brown.
Remove it on a kitchen paper for extra oil to get absorbed.
Best served as a side dish.You can also serve as an appetizer.
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