Roasted chicken masala

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Roasted Chicken Masala is a spicy, delicious chicken dish where chicken is marinated in a paste made with spicy red chillies, rich and flavorful whole spices, yogurt and Garlic. It's then roasted on a low flame until all the masala paste is absorbed and stuck to the chicken. You can use any boned chicken to make this dish although drumsticks or thigh pieces are preferred. It can be served as an appetiser or as a side dish with any Indian flat bread.

Ingredients: 
Chicken : 1 kg
Dry red chillies: 12-15
Green Cardamom:  5-6
Cloves: 6-8
Cinnamon: 2-3 inches
Turmeric: 1/2 tsp
Garlic: 8-10 cloves
Thick Yogurt: 1 cup
Finely chopped Coriander leaves : 1/4 cup
Salt to taste
Oil : 3 tbsp

Method:

1.  Soak Red chillies in warm water for 15 minutes.

2. Grind soaked chillies with Cardamom, Cinnamon, Cloves and Garlic to a slightly coarse paste in a blender.

3. In a large mixing bowl add yogurt, salt, turmeric powder and the ground paste and mix well.

4. Marinate cleaned chicken pieces in the yogurt mixture and refrigerate for minimum 2-3 hours.

5. In a deep non stick pan heat oil, once the oil is smoking hot add chicken piece by piece saving all the extra marinade paste for later use.

6. On a low flame saute chicken in hot oil until the masala has almost dried up.

7. Now add in the remaining marinade paste and coriander leaves.

8. Mix well and saute again for 8-10 mins. Keep mixing in between. 

9. Turn off the flame when all the masala has dried up and serve hot.

Notes:

1. I have dried it completely as I am serving it as a starter, keep a little gravy if you would like to serve with chapathi/roti.

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Ghee Rice

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Clarified butter or ghee rice is a very popular one pot rice dish. Rice grains roasted in ghee along with whole spices, cashew and raisins gives it a very unique taste. In coastal Karnataka it's usually served with spicy meat curries like chicken ghee roast, mutton korma or any other chicken curry. It also goes well with potato or any veg curry.

Ingredients:

Long grained rice: 2 cups

Ghee (clarified butter): 1/2 cup

Onion: 1 medium

Green chilli:1 (optional)

Green Cardamom: 3-4

Cloves : 3

Cinnamon : 1 inch sticks 2

Cashews : 10-12

Raisins : 2 tbsp

Lemon juice : 1/2 lemon

Salt to taste

Water: 4 cups

Method:

1. Wash and soak the rice in enough water for 30 mins. Drain water and keep aside until needed.

2. Slice onion and slit green chilli and keep aside.

3. In a nonstick pan heat ghee and fry cashew and raisins for 30 seconds.

4. Add cardamoms, cinnamon and clove and sauté until the ghee becomes aromatic.

5. Add sliced onion and green chilli and sauté until the onions turn golden brown.

6. Add soaked rice and fry until all the rice grains are covered with ghee and get roasted, it takes about 2-3 mins.

7. Add 4 cups of hot water, salt and lemon juice and mix well. Lemon juice helps to keep the grains separate.

8. Cover with lid and cook until the rice is done.

9. Serve hot with spicy curry of your choice.

Notes:

1. You can cook it directly in pressure cooker, in that case add 3.5 cups water and turn off after 2 whistles.

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