Chicken Roast

Directions:

• Clean and pat dry chicken leg pieces
• Using a fork prick the chicken pieces all over
• In a bowl add in the chicken with the orange food color and salt, mix well and leave for 5-10 minutes
• To make the marinade
• In a food processor blitz the onion until puree
• In a bowl add the onion puree, minced ginger, minced garlic, salt, ground black pepper, tomato ketchup, natural plain yogurt, nutmeg, mace and whole spices
• Mix all these ingredients up really well and keep aside
• Frying the chicken leg pieces
• Add oil/ghee to a large pan, heat the oil/ghee
• Carefully add in the chicken pieces and fry on medium high flame for 4-5 minutes per side, trying to get some color on the chicken, light golden brown
• Take the chicken out of the pan and leave aside
• Add the extra 1/4 cup of oil to the pan with the remaining oil left from frying the chicken. Add in the marinade mix, cook on medium high heat for 5-6 minutes until oil comes to the surface
• Add in the fried chicken pieces, stir and add 1/4 cup of hot water, cover with a lid and cook for 10 minutes on a medium heat
• Uncover and add in the ground poppy seed mixed with the milk, stir and cook covered for an additional 10 minutes on a medium heat
• Uncover and stir, add in the fried onions(beresta), a few green chilies, garam masala, sultanas and ghee(clarified butter)
• Stir and cook uncovered for 8-10 minutes on a medium high flame
• Take the pan off the heat and serve hot with pilau rice.