Karuveppillai/Curryleaves Chicken Roast

Curryleaves add a splendid flavour to any sort of dishes na, i never stopped adding them in most of my dishes, somehow my small family love this curryleaves chicken roast especially along with sambar and rasam rice...Grounded powder prepared with fennel seeds,curry leaves,black peppers and cumin seeds gives a wonderful flavour to this usual chicken roast and turn them more delicious...This chicken roast goes awesome with any sort of variety rices or simply with a bowl of rice or else tremendously along with some rotis..Sending to Akila's DNSW-K..

For Marination:
1/2kg chicken pieces
1/4tsp Turmeric powder
3tbsp Curd
Salt as per need

For Masala:
2nos Onions (large & chopped)
2nos Tomatoes (chopped)
1tsp Ginger garlic paste
1tsp Red chilly powder
1tsp Coriander powder
2nos Whole spices (bayleaves,cloves,cinnamon stick & cardamom)
Salt
Oil

To dry roast & grind:
1tsp Fennel seeds
1tsp Peppercorns
1/2cup Curry leaves
1tsp Cumin seeds

Marinate the chicken with turmeric powder,salt and curd for half an hour, meanwhile dry roast the ingredients given under list 'to grind' and grind as fine powder,keep aside..

Heat enough oil in a kadai,fry the whole spices,followed by chopped onions,chopped tomatoes and ginger garlic paste,cook everything until the raw smells goes away, add the marinated chicken pieces with red chilly powder and coriander powder and salt if needed, cover the kadai with a lid and cook for few minutes in medium flame, stir occasionally, finally add the grounded powder as per need and cook in simmer until the oil gets separates..

Serve hot with rice or rotis..