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. 01

   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. 02

   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. 03

   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. 04

   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. 05

   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. 06

   Garnish with fresh coriander leaves and serve hot.