Dry Chicken Roast

• 2.2 pound 1 kg chicken, cut into 2-inch pieces
• 3 tablespoons oil
• 1 teaspoon mustard seeds
• 2 green chilies slit
• 2 sprig curry leaves
• 1 tablespoon crushed ginger/ginger paste
• 2 medium onions 2 cups finely sliced
• 1 small tomato 1/2 cup finely chopped

• 1/2 teaspoon turmeric powder
• 1 teaspoon chilly powder | paprika
• 1 teaspoon oil
• 1 teaspoon salt

• 2 teaspoons chilly powder | paprika | Kashmiri chilly powder
• 1 teaspoon garam masala
• 2 teaspoons coriander powder
• 1 teaspoon pepper powder
• finely chopped cilantro for garnish

Instructions

• combine the marinade to the chicken and let it sit for concerning half-hour.

• Add oil in an exceedingly pan and place over medium-high heat. Add the mustard seeds and once it crackles, add inexperienced chilies + curry leaves + crushed ginger + onions and switch the warmth to low until the onions square measure clear.

• Sprinkle the spices and stir well for a couple of minute.

• Add tomatoes, saute and so cowl it until the tomato softens and you see a layer of oil on prime.

• place the marinated chicken items and switch the warmth to high for five minutes until the water evaporates. Once the water evaporates, cowl the chicken and let it cook for concerning ten minutes.

• Open the pan and roast the chicken on medium-high heat, stirring often and ensuring that the chicken does not get burnt. this provides a pleasant coating to the chicken and gets eliminate any remaining gravy.  
• Enjoy