Chicken Roast

Ingredients

• Chicken leg piece – 4
• Juice of half a lemon
• 2 tsp salt
• 1 tsp turmeric powder

Marinate the chicken with lemon juice, salt and turmeric powder for an hour.

• 2 medium onions finely chopped
• 2 tbsp ginger garlic paste
• 1 tsp turmeric powder
• 1 medium tomato finely chopped
• 2 tbsp curd
• 1.5 tsp roasted cumin powder
• 1.5 tsp roasted coriander powder
• 1 tbsp chilli powder
• 1 tsp home made garam masala
• Mustard oil
• 1 tbsp kewra water
• 3 tbsp cashew nuts paste or 3 tbsp cashew nuts and almond paste
• Coriander leaves for garnishing

Preparation

• Shallow fry the marinated chicken leg pieces in mustard oil on both sides, each side for 5 minutes.
• Take out the chicken pieces.
• In the remaining oil (add oil if required) add onions and fry until brown.
• Add ginger garlic paste and fry well for 5 mins.
• Add tomatoes, curd, turmeric, chilli, cumin, coriander, garam masala and salt to taste. Fry well like you do for mutton kassa.
• Add the fried chicken to this masala and coat well with all the masala.
• Add 2 cups of water to cover the chicken and cook until 80% done on low flame.
• At this point of time, add the cashew nuts paste and mix well. Adjust salt as per taste. Cover and cook for another 15 mins on low heat.
• Add kewra water and cook for another 5 minutes.
• Remove and garnish with coriander leaves.

Serve with whatever you like.