Chicken Roast Andhra Style

This recipe also belongs to Kudpi Raj maam. This recipe has simple ingredients and it is very easy to prepare . It tastes really good with chapathis or phulkas,

Ingredients:

            1.BroilerChickenPieceswithoutskin-   2kg,cutintomediumsizepieces

            2.Lemon-2

            3.Onions-800gmssliced

            4.Tomatoes-800gmssliced

            5.Gingergarlicpaste-8tsp

            6.Salt-Totaste(Iadded2.5Tsp)

            7.RedChillypowder-8tsp(Ortotaste)

            8.TurmericPowder-2Tsp

            9.RefinedVegetableOil-10ml

            10.ClarifiedButter(Ghee)-40ml

            11.CorianderSeeds-8tsp

            12.WholeGreenCardamom-8

            13.CinnamonStick-4inches

            14.Clove–12

            15.PoppySeeds(Khuskhus)-4tsp

            16.Peppercorns-1Tsp

            17.CuminSeeds-2tsp

            18.FennelSeeds(Saunf)-4tsp

            19.Cashewnutbits-50gms(Optional)

            20.Curryleaves-4Sprigs

            21.Corianderleaves-50gmschopped

Method :

1. Marinate the chicken pieces with juice of 2 lemons, salt to taste, 4 tsp red chilly Powder and Turmeric powder for 8-12 hours in the fridge
2. Dry roast ingredients 11 through 18 and make a fine powder
3. Heat 2 Tsp oil in a thick bottomed pan or shallow vessel. Fry the cashew nuts till light brown and curry leaves till crisp. Drain and keep aside
4. Add more oil, fry onions till light brown, add ginger garlic paste and when oil leaves the sides, add the tomatoes and fry till raw smell disappears
5. Now add the remaining chilly powder, salt to taste and then the marinated chicken pieces. Mix well and cook for about 5 mins on high flame, turning the pieces over from time to time, taking care not to over-burn the pieces. Use wooden ladle for better results
6. When water has evaporated and the chicken is half cooked, add the chopped coriander leaves, then add the masala powder, mix well and cover the vessel. Cook over low flame till chicken is done and the masala is thick and dry
7. Pour ghee, mix in the fried cashew nuts and curry leaves. Serve with lemon wedges.