Chicken masala roast recipe

INGREDIENTS:

1. Chicken pieces - 1/2 kilogram
2. Yogurt or curd - 1 cup
3. Dry chili - 13
4. Garlic - 1 whole
5. Cinnamon stick - 3 (1 inch)
6. Clove - 4
7. Cardamom - 4
8. Turmeric powder - 1/2 teaspoon (tsp.)
9. Curry leaf, Coriander leaf - for garnish.
10. Oil - as needed
11. Salt - as needed

PREPARATION:

1. Soak dry chill in water after removing the stem. Drain the water.
2. Now grind the soaked dry chili, cinnamon stick, cardamom, cloves, turmeric powder into a tick paste by adding little water as possible/
3. In a bowl add yogurt or curd, ground paste, chicken pieces and jix well. Marinate this for at least 3 hours.
4. In a pan heat oil, add the marinated chicken and cook the chicken in simmer. Continue cooking the chicken until the chicken is cooked and oil starts to separate. Note: if get too dry before chicken is cooked sprinkle some water to avoid burning.
5. Before you remove from heat garnish with curry leaves, coriander leaves and then serve.

NOTES:

1. Preparation time: 15 minutes, Cooking Time; 15 minutes, Serving size: 4 people
2. Goes well with sambar, rasam, curd rice.