Spicy and exceptionally delicious, this is a favorite family recipe and one of the first recipes mom taught me. Bone-in pieces of chicken are cooked in Indian spices and slowly pan roasted to create this dark and spicy chicken roast. Goes great with rice, rotis or any sort of bread.
Oil – 4 tbsp
Whole spices – 1″ piece cinnamon, 3 cloves, 2 cardamom pods, a small piece of mace
Red onions – 3 large, finely chopped
Ginger – 2 tbsp, chopped
Garlic – 6-8 cloves, minced
Green chilies – 3, chopped
Curry leaves – 2 sprigs, divided
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Garam masala powder – 1 tsp
Chicken – 3 lbs, skinless and bone-in, cut into medium-sized pieces
Salt – to taste
Cumin powder – ½ tsp, lightly roasted
Cracked black pepper – 1-2 tsp
Lime – 1
Find detailed recipe in the link below.
You can find fresh curry leaves in the produce section of any Indian grocery store.
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