Spicy Chicken Roast

Ingredients

• 1 kg Chicken
• 0.5 cup Yogurt
• 2 tbsp Lemon Juice
• 2 tbsp Ginger-Garlic Paste
• 2 tbsp Red Chilli Powder
• 1 tbsp Kashmiri Red Chilli Powder
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala Powder
• 0.5 tsp Turmeric Powder
• 1.5 tsp Salt
• 1 tsp Kasuri Methi
• 1 inch Cinnamon Stick
• 3 whole Green Cardamom
• 5 clove Cloves
• 1 whole Star Anise (small)
• 3 tbsp Oil
• 2 tbsp Fresh Coriander Leaves

Instructions

1. 1

   Clean and pat dry the chicken pieces. In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, red chilli powder, Kashmiri red chilli powder, coriander powder, cumin powder, garam masala powder, turmeric powder, salt, and crushed kasuri methi.

2. 2

   Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours.

3. 3

   Heat 2 tablespoons of oil in a heavy-bottomed pan or kadai over medium heat. Add the cinnamon stick, green cardamom, cloves, and star anise. Sauté for 30 seconds until fragrant.

4. 4

   Add the marinated chicken to the pan. Sauté on high heat for 5-7 minutes until the chicken pieces are lightly browned on all sides.

5. 5

   Reduce the heat to low, cover the pan, and cook for 20-25 minutes, stirring occasionally, until the chicken is tender and cooked through. If the gravy is too thin, uncover and cook on medium heat for a few more minutes until it thickens to your desired consistency.

6. 6

   Garnish with fresh coriander leaves and serve hot.