Tuesday, October 26, 2010

Kozhi Roast

  1. Chicken - 2 lb(1 kg) cut into big pieces (I used chicken drumsticks and left them whole)
  2. Onion - 4 thinly sliced
  3. Garlic - 10 cloves
  4. Ginger - 1 inch piece
  5. Chilly powder - 3 tsp
  6. Turmeric powder - 1/2 tsp
  7. crushed Pepper - 1/2 tsp
  8. Soy sauce - 3 tbsp (optional , using Soy sauce gives the gravy the dark brown color)
  9. Vinegar - 2 tbsp
  10. curry leaves - 2 springs
  11. Oil - 1/2 cup

Make a paste of 1 tsp chilly powder , turmeric powder,1 tbsp vinegar and salt to taste and apply to the chicken pieces and keep aside for 30 minutes or few hours.
Make a paste of the Garlic,ginger,soy sauce and 2 tsp chilly powder using a blender adding few tsp of water if needed. Keep this paste aside.
Heat oil in a frying pan and fry the chicken pieces until they are light brown on the outside. The chicken does not have to get cooked , we are only browning the outside.Remove the chicken pieces from oil and keep aside.
Add the sliced onions into the oil and fry until it turns light brown.Remove with a slotted spoon and keep it along with the fried chicken pieces.
In the same pan check how much oil you have .Keep 2 tbsp in the pan and pour off the rest of the oil.
Add the curry leaves and ground ginger-garlic-chilly paste and pepper powder into the oil and stir fry until the raw smell is gone and the oil starts separating from the masala.
Pour in 1 cup of water and bring to a boil.
Add in the fried chicken and onions and mix well.
Cover and cook until the chicken is cooked and the gravy is thick.
Add more salt & Vinegar to taste.
The soy sauce and browned onions gives this gravy a dark color without being too spicy.
Goes well with rice, bread,Roti , appam etc.


  1. Slurp, mouthwatering and fingerlicking kozhi roast..


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