Chettinad Chicken Roast - cooking recipe

Ingredients

Meat
500 g chicken, cut into small pieces
Marinade
3 tablespoons chili powder
1 teaspoon cumin
1 teaspoon cumin seed
1 tablespoon coriander powder
1 tablespoon fennel seed
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 tablespoon yogurt
1 tablespoon lime juice
salt, as required
Frying
1 onion, chopped
1 tomatoes, chopped
1 1/2 tablespoons ginger-garlic paste
1/2 onion, sliced
1 sprig curry leaf
4 pieces dried red chilies
1 teaspoon crushed coarsely black pepper

Preparation

Marinate the chicken pieces with the marinade ingredients for an 1/2 hour.
Heat oil in pan. Fry chopped onions until soft.
Add ginger/garlic paste and fry for few seconds.
Add chopped tomatoes. Fry till it becomes soft and pulpy. Let oil comes out from it.
Add marinated chicken to this with very little water and cook until the chicken well cooked and the water is evaporated.
In another pan, heat some oil. Add red chilies.
Add 1 sprig of curry leaves followed by onions which sliced.
Add pepper to the onions and mix it well. Add fried onions to the cooked chicken and mix it well.