Roast Chicken Masala

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 chicken thighs, with skin
• 2 teaspoons salt
• 1/2 teaspoon turmeric powder
• 3 tablespoons canola oil
• 11 curry leaves
• 1/2 teaspoon cumin seed
• 1/2 teaspoon fennel seed
• 3 bay leaves
• 4 tablespoons onions, finely chopped
• 1 tablespoon ginger puree
• 1 tablespoon garlic, puree
• 3 tomatoes, quartered
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder
• 1 tablespoon chopped fresh coriander
• 10 mint leaves, shredded

Recipe

• 1 clean chicken thighs, removing excess fat.
• 2 rub with salt and turmeric powder and set aside.
• 3 heat oil in wok and add curry leaves, cumin and fennel seeds and fry till brown, shaking the pan vigorously to prevent burning.
• 4 (browning the spice brings the flavour and smell out of the spices) add bay leaves, and onions and saute till the onions are light brown.
• 5 add the ginger and garlic purees and cook, stirring for 1 minute.
• 6 add the tomatoes and continue to cook until almost dry.
• 7 mix the coriander and chilli powders with a little water to make a paste and add it to wok.
• 8 cook, stirring for 1 minute, then push the fried paste to the side of wok.
• 9 lay chicken thighs in the pan skin-side down and spread the paste all over them, rubbing it in well.
• 10 cover, reduce the heat and allow the chicken pieces to brown on the skin side.
• 11 add 2 tablespoon of water to create steam and cailitate the cooking.
• 12 turn chicken thighs over and continue cooking for 15 minutes or until done.
• 13 to test if cooked, pierce the thickest part of one thigh with a metal skewer; if liquid runs clear, the chicken is ready.
• 14 add fresh coriander and mint leaves, cover the pan and remove from the heat ready for serve.