Chicken Roast

Ingredients

Whole chicken -1 (remove liver and kidney)
Turmeric powder – ½ tsp
Chilly powder – 1 tsp
Cinnamon – 2’’
Onion -1
Green chillies – 2 (slit)
Ginger - 2''piece
Cloves – 6
Vinegar – 1tsp
Refined oil – 2 tsp
Hot water - 1¼ cup
Salt to taste

Directions:

1. Remove the liver and kidney of the chicken. Wash and dry chicken inside and out. Cut into pieces.
2. Grind cinnamon, cloves, turmeric powder and chilly powder to a fine paste. Add salt and vinegar.
2. Rub well over the chicken pieces. Marinate in a covered bowl for three hours.
3. Heat oil in a deep pan, sauté onion, ginger and green chillies and brown the chicken pieces over low heat, turning it over occasionally to ensure even cooking.
4. Pour hot water over the meat and cook till tender.
5. When tender, remove the meat from its gravy and set aside.
6. Cook the gravy until it thickens and the oil separates.
7. Drain the excess oil, return the chicken to the pan and cook over low heat until it is well coated with the gravy.