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Indian Stye Chicken Roast

October 2, 2017

Marinade

  • 1 pound chicken thighs, boneless, without skin
  • Juice of one lemon
  • ½ teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 1 large onion, chopped fine
  • 1 inch ginger piece, grated
  • 3 to 4 garlic cloves, chopped
  • 2 teaspoons garam masala
  • 2 teaspoons salt
  • 1 tablespoon oil or ghee

Transfer all the ingredients to a mixing bowl and mix well and marinate the chicken for 2 to 3 hours or over night in the fridge. Take out half an hour before using.

  • 2 tablespoons extra light olive oil
  • 10 to 15 curry leaves
  • ¼ cup finely ground cashews
  • ½ cup cilantro, chopped

Transfer the chicken to a large saucepan and cook over a low flame with the lid on for about 15 minutes or till the chicken is tender and cooked through. Take out of pan and let sit for at least half an hour. Wipe the pan with a paper towel and add the oil and heat over medium heat. Add the curry leaves and sauté for 30 seconds. Add the chicken and sauté over high heat until all the liquid is cooked away, about 10 to 12 minutes. Make sure to stir constantly. Add the ground cashew and sauté on medium heat for another 3 to 4 minutes. Check for seasonings and garnish with cilantro.

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