Pondicherry Chicken Roast

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Recipe

Ingredients

500 grams	chicken, cut into medium pieces
2 tablespoons	vegetable oil
1 large	onion, thinly sliced
2 medium	tomatoes, chopped
1 tablespoon	ginger-garlic paste
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	cumin powder
1 teaspoon	black pepper powder
1 teaspoon	fennel seeds
1 stick	cinnamon
2	cloves
2	green cardamoms
10	curry leaves
2 tablespoons	fresh coriander leaves, chopped
—	salt to taste

Instructions

1. 1 Heat oil in a large pan over medium heat.
2. 2 Add fennel seeds, cinnamon stick, cloves, and cardamoms. Sauté for a few seconds until aromatic.
3. 3 Add sliced onions and curry leaves. Cook until onions are golden brown.
4. 4 Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. 5 Add chopped tomatoes and cook until they become soft and oil starts to separate.
6. 6 Mix in turmeric powder, red chili powder, coriander powder, cumin powder, and black pepper powder.
7. 7 Add the chicken pieces and salt. Stir well to coat the chicken with the spices.
8. 8 Cover and cook on low heat for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
9. 9 Uncover and increase the heat to medium-high. Roast the chicken until it is well browned and the gravy is thickened to your liking.
10. 10 Garnish with fresh coriander leaves before serving.