KARIVEPILLA CHICKEN ROAST / CURRY LEAVES CHICKEN ROAST

INGREDIENTS
Chicken - 500 gm
Small Onion - 1 cup
Ginger - 1 inch piece
Garlic - 6 pods
Green Chillies - 3
Oil - 4 Tbsp
Salt - To Taste

METHOD
Grind small onions ginger garlic and green chillies with salt to taste to a paste and keep aside

INGREDIENTS TO POWDER
Curry Leaves - 1 1/2 Handful
Peppercorns - 2 Tbsp
Dry Red Chillies - 2
Coriander Seeds - 1 Tsp
Fennel Seeds - 2 Tsp
Cumin - 1/2 Tsp
Cinnamon - 1 small stick
Cardamom - 3
Cloves - 3

METHOD
Wash and dry the curry leaves
Dry roast curry leaves and set aside
Dry roast rest of the ingredients and mix with curry leaves and keep aside
When the roasted ingredients are slightly warm powder to a slightly coarse texture

INGREDIENTS TO MARINATE
Curd - 1 Tbsp
Salt - To Taste
Ginger Garlic Paste - 1 Tbsp
Curry Leaves Powder

METHOD
Cut chicken into medium size pieces and clean well
Add the ingredients to marinate and mix well
Cover and keep aside for 30 - 45 minutes

INGREDIENTS TO TEMPER
Curry Leaves - a sprig
Cinnamon - 1 stick
Cloves - 2
Cardamom - 3
Star anise - 1

METHOD
Heat oil in a pan and add the whole spices
Add the ground onion paste and sauté till raw smell is no more
Add the marinated chicken and add 1/4 cup of water or more as required
Add salt to taste
Cover and cook in a medium flame till done

Notes
Amount of curry leaves used was perfect but you can reduce to one handful
Adjust spices to suit your taste
Add chopped small onions and ginger garlic as sauté .
Also add 3 Tbsp of cashew paste and more water for a gravy style.