Pondicherry Chicken Roast

Cuisines

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Recipe

Ingredients

	500 grams	Chicken , cut into medium pieces
	2 tablespoons	Vegetable oil
	1 large	Onion , thinly sliced
	2 medium	Tomato , 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 Seed
	1 stick	Cinnamon
	2	Clove
	2	Cardamom , green
	10	Curry Leaf
	2 tablespoons	Cilantro , 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.