Spicy chicken roast

Ingredients

• Chicken – 650 gms
• Curd – 1 cup
• Tomato sauce - 4-5 tbsp
• Onions thinly sliced - 2 cups
• Tomatoes - 1 medium size , roughly chopped
• Green chilly – 3-4 nos
• Red Chilly – 3-4 nos
• Ginger – 1/2 piece, finely chopped
• Garlic – 5-6 cloves finely chopped
• Turmeric powder – 1/4 tsp
• Chilly powder – 1 tbsp
• Coriander powder – 2-3 tbsp
• Meat Masala - 1 tbsp
• Coriander leaves
• Parsley Leaves
• Salt
• Cinnamon - 1 stick
• Pepper powder – 1-2 tbsp
• Chicken Stock – 2 small cups
• Oil

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Preparation

• Clean and wash the chicken thoroughly. Marinate the chicken with curd, 3 tbsp tomato sauce, salt and pepper and keep it aside for about 1/2 hour.
• After 1/2 hour, cook the chicken for about 2 whistles in a pressure cooker. When pressure released, shallow fry the chicken, keeping the stock safe and keep aside.
• Make a paste of the spices ( Turmeric powder, chilly powder, coriander powder, meat masala powder.) and keep aside. ( You could do this by adding little amount of water and making it into a smooth paste, so that the flavors blend well.
• In a pan, add some oil. To this add in the cinnamon stick , red chilies, garlic and ginger and sauté well. When done, add in the onions and green chilies and sauté well.
  
• When onions start to get translucent, add in tomatoes and mix well. When tomatoes soften, add the prepared spices paste and mix well. Add Salt and pepper as per requirement.
• Add in 2 tbsp pf tomato sauce and then the chicken stock and mix well. To this add the fried chicken pieces and mix well till everything is coated well. Keep on low flame and stir occasionally till all the water is evaporated and the gravy is coated well on the chicken.
• Sprinkle some parsley and coriander leaves and switch off the flame. Serve hot.
  Note: Depending the amount of getting it spicy, you could increase or decrease the black pepper and red chilly powder.

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