1. Chef Ashokkumar
Travancore Chicken Roast
Ingredients
For Marination
500 gms Chicken skinless curry cut with bone
100 ml Yogurt or Curd
15 gms Chili Powder
Salt to taste
25 gms Ginger Garlic Paste
5 gms Turmeric Powder
For Roast
100 ml Coconut Oil
15 gms Fennel Seeds
5 gms Mustard Seeds
150 gms Onions sliced
15 gms Fresh Green Chili slit
Few sprigs of Curry leaves
20 gms Ginger Garlic Paste
50 gms Tomato sliced
20 gms Coriander Powder
2. Chef Ashokkumar
10 gms Red Chilli Powder
10 gms Kashmiri Chili Powder
3 gms Turmeric Powder
Salt to taste
10 gms Garam Masala Powder
20 gms Fresh Coriander Leaves chopped
Procedure
Mix the chicken with all marination ingredients and marinate it for an
hour.
Heat oil in a Kadai, add mustard and fennel seeds.
Add Onions, Fresh Green Chili and Curry leaves.
Add in Ginger Garlic paste and cook for 2 mins and add sliced tomatoes
and keep stirring.
Add in Both the Chili Powder, Coriander powder and Turmeric powder ,
salt and mix well.
Mean while shallow fry the Chicken in coconut and mix it to the sauceor
curry and keep stirring until it is dry.
Finish it with Garam masala powder and Chopped Coriander leaves.
Serve it Hot…..l
