Indian chicken roast curry(pan roasted).

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 700 g of chicken pieces
• 2 teaspoon of black pepper powder
• 1 teaspoon of red chilies powder
• Salt to season
• 1/2 teaspoon of turmeric powder
• 3 tablespoons of tamarind juice(if using tamarind paste 1 and 1/2 tsp)
• 2 large onions sliced fine
• 1/4 cup oil
• 3 green chillies
• 4 garlic cloves
• 1 medium-sized onion cut into wedges
• 2-inch ginger piece
• 2 tablespoons of oil
• 2 small tomatoes chopped
• A sprig of curry leaves(substitute with 2 bay leaves)
• 2-inch piece cinnamon
• 4 cardamom bruised
• 1 tablespoon of tamarind juice
• 1 teaspoon of pepper
• Salt to season
• 4 tablespoon of oil
• 1 tablespoon of sugar

Instructions

1. 1

   HOW TO MARINATE THE CHICKEN PARTS.

2. 2

   Place chicken parts in a bowl, add turmeric(1/2 tsp), pepper(2 tbs), red chilies powder(1 tsp), salt to season, turmeric, and tamarind(3 tbs-if using paste 1 and 1/2 tsp).

3. 3

   Mix well and marinate for 15 minutes.

4. 4

   Use a large frying pan, pour in oil(1/4 cup) and gently fry the onions(2 large sliced fine).

5. 5

   Once the onions are done transfer them into a bowl with a paper towel to absorb excess oil.

6. 6

   How to pan roast the chicken parts.

7. 7

   By this time the pieces of chicken will be marinated. use the same oil you fried the onions to shallow fry the chicken parts over medium fire.

8. 8

   Shallow fry the chicken on all sides, turning the chicken parts to give them an even fry, use a few extra tablespoons of oil if needed.

9. 9

   Once you fry the chicken parts, transfer them to a bowl.

10. 10

    How to make the chicken roast curry.Grind green chillies(3), garlic(4), onion(1 medium sliced) and ginger(2-inch) until you have a paste.

11. 11

    Use the same pan you used to fry the chicken, rinse the pan or simply wipe any dark residue left on the pan.

12. 12

    Pour in oil(1 tbs), warm it and then add the ground onion paste to the pan and cook over low medium heat for 3 minutes.

13. 13

    Add curry leaves(5-6 leaves, substitute with 2 bay leaves), tomatoes(2 small), cardamom(4 slightly bruised),cinnamon(1″piece).

14. 14

    Cook the spices over low fire for 2-3 minutes.

15. 15

    Add the fried onions and combine with the chicken parts and the spice paste.

16. 16

    Add the fried chicken and combine well.

17. 17

    Cook for 3 to 5 minutes before adding tamarind juice(1 tbs), sugar(1 tbs) and continue to cook the chicken over low medium heat.

18. 18

    Make sure to move the chicken parts around to avoid them sticking to the pan.

19. 19

    2 minutes before removing the roast chicken add pepper(1 tsp), increase heat, toss the chicken and immediately remove from heat.

20. 20

    Serve warm.