Non-Veg Thali / Non-Vegetarian Thali - Chicken Roast

For the final of Thali Theme in BM#70 edition is a non -vegetarian Thali.I mostly try to share vegetarian recipes for Blogging Marathon.But this time I wanted to share a non-veg Thali,which has been in my to do list so long.I never got a chance to cook elaborate non-veg meal on week days and couldn't click picture for thali.
Last week I cooked the chicken thali and saved some food for the photo shoot.The thali has

1.Coconut milk rice
2.Kodi kura
3.Egg Fry
4.Chicken Roast
5.Onion Raita
6.White rice
7.Rasam
8.Rava Kesari

Coming to the recipe,its a simple roast can be made with boneless chicken.The highlight of the recipe is,its doesn't need onion and tomato.All you need to do is just marinate the chicken with the spices for 2-3 hours and cook it.

                                                                    

                                                            
                                                 Chicken Roast

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   Basic Information

   Preparation time ~ 20 minutes
   Marination time ~ 2-3 hours

   Cooking time ~ 30-35 minutes

   Serves ~ 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken( boneless)	1 lb
Yogurt/thayir	1 tbs
Red chilly powder/milagai podi	1-1.5 tsp
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tbs
Coriander powder/dhaniya podi	2 tsp
Turmeric powder/manjal podi	1/2 tsp
Garam masala powder	1/2 tsp
Black pepper powder/milagu podi	1/2 tsp
Coconut (sliced)	2 tbs(optional)
Curry Leaves/karivepillai	2 sprigs
Fennel seeds/sombu	1/4 tsp
Cashews(halved)	10-12(optional)
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Coriander leaves(chopped)	2 tbs

  

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the spice powders,salt,yogurt and ginger garlic paste to the chicken and mix it well.Keep it in the refrigerator for 2-3 hours.

• Heat a pan with oil and crackle the fennel seeds,and fry the cashews till golden.Add the curry leaves and toast it.Now add the marinated chicken and mix it well.

• Keep stirring for 2-3 minutes till the color changes.Now add around a cup of water and cook it covered in a medium flame till the chicken becomes tender.Stir in  between to prevent burning.

• Now most of the water is evaporated and the chicken becomes tender.Mix it well and cook it uncovered if any moisture is left.

• At this add the slit green chilly,coconut bits and black pepper powder.Mix  it well and let it cook for another 2 minutes uncovered.

• Finally sprinkle the coriander leaves and put off the flame.Add the lemon juice and mix it well.

• Serve it with pulao,roti or rice

• Here I used the boneless thigh pieces.
• The amount of green chilies and red chilly powder given is for a medium spice level,can be adjusted as per preference.
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Enjoy.........................


Check out the Blogging Marathon page for the other marathoners doing BM#70.