Nadan chicken roast

Ingredients

• Chicken - 1/2 kg
• Onion chopped - 1 1/2 cup
• Ginger and garlic chopped - 2 teaspoon
• Green chillies - 1
• Tomato chopped -1
• Potato - 1 small
• Corinader powder -1 teaspoon
• Red chilli powder - 2 teaspoons
• Turmeric powder - 1/2 teaspoon
• Crushed peppercons - 1 teaspoon
• garam masala - 1 teaspoon
• Bay leaves - 2
• Cloves - 3
• Curry leaves
• Oil
• Salt to taste

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Preparation

• Clean and cut the chicken into medium size pieces. Marinate the chicken pieces with 1 tsp of red chilli powder, 1/2 teaspoon of garam masala , salt and set aside for atleast 20 minutes.
• Deep fry or shallow fry this chicken pieces until, i would say they are 90% cooked, do not make it crispy, it has to absorb some more masala.Drain on paper towels.
• Slice the potato into thin round pieces, like we do for chips.Fry them in the same oil and drain on paper towels. Heat the same oil in another cooking vessel and add bay leaves, cloves and curry leaves and toss them for a minute.
• Crush Ginger, garlic and green chiles in a mortar. Add chopped onions and sauté them till they are soft and golden brown.Add the crushed spices and toss them for a couple of minutes.
• Now stir in the chopped tomatoes and stir fry them for a couple of minutes. Add the reamining red chilli powder, corinader powder, turmeric powder, garam masala and salt.
• Pour 1/2 cup of water and mix it well. Slide in the fried chicken pieces and and cook it covered for 5-6 minutes. Uncover it , sprinkle crushed peppercons and simmer for another couple of minutes until there is no gravy and the chicken is well coated with masala.
• Sprinkle some water if necessary so that it wont stick to the bottom. Remove from heat and transfer to a serving dish and garnish with fried potatoes. Serve warm.