Gingelly Oil Chicken Roast

Gingelly oil gives a wonderful flavour to any dish they are added, usually i'll make tamarind based tangy gravies with gingelly oil. I still remember most of the foods prepared at my grandma's place will always have gingelly oil in it. Especially the chicken roast, this droolworthy,flavourful chicken roast goes for a simple cooking process and this dish goes wonderful as side dish with hot piping rasam rice.

If you are planning to make some chicken roast,give a try to this dish and am sure this chicken roast will definitely will become your family favourite.If you are a vegetarian, you can make this same roast very well with potatoes,cauliflowers or with paneer.

1/2kg Chicken (cut as medium sizes)

3nos Onions (chopped)
1/2cup Tomato puree

1tsp Ginger garlic paste

1tsp Chilly powder

1tbsp Coriander powder

1/2cup Yogurt

Salt
Few curry leaves
1tsp Fennel seeds
3nos Dry red chillies
1/2cup Gingelly Oil
Coriander leaves (chopped)

Marinate the chicken with chilly powder,salt, yogurt and keep aside for half an hour.

In a kadai, heat the gingelly oil, fry the fennel seeds and dry red chillies, add now the chopped onions,ginger garlic paste and cook until the onions turns transculent.

Now add the marinated chicken,tomato puree,coriander powder and cook them for few minutes.

Cook everything in simmer.

Sprinkle some water and cook everything for few minutes until the chicken roast turns dry.

Finally add the chopped coriander leaves and put off the stove.

Serve as side dish.