NALLAMPATTI CHICKEN ROAST

 NALLAMPATTI CHICKEN ROAST 

INGREDIENTS 

Chicken - 1 Kg

Shallots - 25

Garlic Cloves - 10

Dry Red Chilies - 3

Gingelly Oil - 5 Tbsp 

Curry Leaves - 3 Sprigs

Salt - To Taste

INGREDIENTS TO POWDER

Peppercorns - 3 Tbsp 

Dry Red Chilies - 4

Fennel Seeds - 1 Tbsp 

Cumin Seeds - 1 /2 Tbsp 

Cinnamon  - 2 inches 

Cloves - 4

Dry roast all the above ingredients and powder

INGREDIENTS TO MARINATE

Turmeric Powder - 1 Tsp 

Pepper Powder - 1 Tsp 

Ginger Garlic Paste - 1 Tbsp 

Salt - To Taste

Marinate the washed chicken pieces with the above ingredients 

INGREDIENTS TO TEMPER 

Gingelly Oil - 2 Tbsp 

Sliced Shallots - 6

Sliced Garlic - 3

Curry Leaves - 2 Sprigs 

Dry Red Chilies - 3

Heat oil in a tadka pan

Add rest of the ingredients 

Once shallots and garlic are transparent add curry leaves 

Once they splutter pour immediately over the chicken roast

METHOD

Clean and chop chicken into medium sized pieces 

Wash the pieces well

Marinate chicken for 30 minutes 

Slice shallots and garlic cloves 

Heat oil in a pan

Add dry red chillies and curry leaves 

Once they splutter add sliced shallots

When the shallots turn transparent add the sliced  garlic cloves 

Add the marinated chicken pieces and salt to taste

Saute until the oil coats well in all the chicken pieces 

Add half of the freshly ground masala powder 

Mix well and add 1/2 cup of water

Cover and cook on a medium to low flame 

Once the chicken pieces are soft add the remaining masala powder

Mix well until chicken pieces are coated with the masala powder 

Remove pan from stove 

Tranfer chicken roast to a serving bowl 

Pour the tempered ingredients over the chicken roast 

Serve hot with white rice and rasam

Notes:

Use gingelly oil for the authentic taste The dish tastes best if country chicken is used

Deseed dry red chillies if liked

Adjust spices to suit your palate