Chicken- 1 kg, cut into large pieces
Shallots – a handful, crushed
Ginger – 1 ½ tbsp, crushed
Garlic- 2 ½ tbsp, crushed
Onions – 3, thinly sliced
Kashmiri Chilli – 2 nos. crushed
Pepper powder- 1 ½ tbps
Turmeric Powder – ½ tsp
Garam Masala powder– 2 tsp
Coconut Milk (thick) – ¾ cup
Coconut Milk (thin) – 1 cup
Curry Leaves & Coriander Leaves
Potato – 1 big
Wash and drain the chicken pieces. Marinate chicken with ground kashmiri chilli, pepper powder, garam masala, turmeric powder and crushed chilli, garlic, ginger and chopped onions for an hour.
In a large thava or flat pan cook the marinated chicken mix in thin coconut milk till done.
When cooked, add thick coconut milk and the leaves. Take off the fire and remove the chicken pieces out from the gravy.
Take a frying pan, pour equal quantity of ghee and coconut oil, and fry the chicken pieces till golden brown and keep aside.
To the same pan add the gravy, and sauté for some time, till the gravy thickens. When the gravy is thick add the fried chicken pieces.
Slice the potato to French fries size, season with salt and fry till done.
Fry some sliced onion till golden brown and keep aside.
Garnish the chicken roast with the fried onions & potatoes and serve hot.
– Courtesy Bava Sunny