Spicy Chicken Roast
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
Serves: 1 kg chicken roast
Ingredients
Chicken – 1kg/35 oz. Cleaned and cut into small pieces.
Oil – 3 tbsp
Mustard seeds – ½ tsp
Onions – 3 sliced
Tomatoes – 2 sliced
Green chiles – 2
Ginger – 2 tbsp chopped finely
Garlic – 6 cloves, minced
Yogurt – 3 tbsp
Turmeric powder – 1 tsp
Chopped coriander leaves – to garnish
[to roast and grind]
Cinnamon – 1’’ stick
Cloves – 3
Cardamom – 4
Star anise -3
Fennel seeds – 2 tsp
Coriander seeds – 2 tsp
Pepper – 1 tbsp
Dry red chiles – 7
Cumin seeds – 2 tsp
Instructions
Dry roast the ingredient under “to roast & grind” in medium to low flame. Grind them and keep it aside.
Take 1 tbsp of grinded powder and just apply on the chicken and keep it aside for 10 minutes.
In a pan, heat oil and add mustard seeds. When it crackles, add grinded powder.
Now add onion, chiles and salt and sauté till golden brown. And then add ginger garlic paste and sauté for a minute.
Now add tomato and fry till its mushy. Add the turmeric and sate till it is mushy.
Now add yogurt and mix well. And add chicken, and stir well till the chicken is well blended with the spices.
Do not add water, just close and keep in low flame and let it slow boil for 25-30 minutes. Don’t add more water, it may make it rubbery. And Chicken will ooze some water already.
The chicken would have cooked well by now, mix well. See if the consistency is good for you. Or keep it open for 10 minutes and it will get roasted at the ends. (Check spice level as you add it, your spice level may differ).
Add chopped coriander leaves and switch it off.
Notes
This is a spicy curry. If you don’t want it dry, leave it before 5-10 minutes to make it a curry.
From relishthebite.com