Nadan Kozhi Roast

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Recipe

Ingredients

500 grams	chicken, cut into medium pieces
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
2 medium	onions, thinly sliced
1	ginger, 1-inch piece, finely chopped
6 cloves	garlic, finely chopped
2 sprigs	curry leaves
2 teaspoons	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	black pepper powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
1 teaspoon	fennel seeds, crushed
2 medium	tomatoes, finely chopped
1 tablespoon	vinegar
1 tablespoon	freshly squeezed lemon juice
—	salt to taste
2 tablespoons	coriander leaves, chopped

Instructions

1. 1 Clean and wash the chicken pieces thoroughly. Drain the excess water and set aside.
2. 2 In a large pan, heat coconut oil over medium heat. Add mustard seeds and let them splutter.
3. 3 Add sliced onions and sauté until they turn golden brown.
4. 4 Add chopped ginger, garlic, and curry leaves. Sauté for a couple of minutes until the raw smell disappears.
5. 5 Add red chili powder, turmeric powder, black pepper powder, coriander powder, garam masala, and crushed fennel seeds. Mix well and sauté for a minute.
6. 6 Add chopped tomatoes and cook until they become soft and oil starts to separate from the masala.
7. 7 Add the chicken pieces and mix well to coat them with the masala. Cook on medium heat for about 5 minutes.
8. 8 Add vinegar and salt to taste. Cover and cook on low heat for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the masala is well roasted.
9. 9 Once the chicken is cooked, add lemon juice and mix well.
10. 10 Garnish with chopped coriander leaves and serve hot.