Kongu Style Roasted Chicken

Food has been in the news a lot this past week. It started with this article in the New York Times Magazine about the (un)science of junk food and food companies do not care about the health of the customer (obviously) and more about their bottom line (of course).

Then this study about the Mediterranean diet and the benefits of eating wholesome meals.

The two articles have created a lot of buzz but it is not something that we do not know. We all know eating more whole grains, vegetables, legumes, leaner meat and less processed junky fatty foods is good. What all this means is cooking more at home. Cooking at home is wrought with juggling the several things we all tend to do in our daily life. To make a good tasting meal should not take more than 30-45 minutes with enough left over for lunch the next day.

The thing is to choose a meal that is fast to cook and does not involve too much preparation. Take this recipe for example, it works with both rice and as a filling for burrito.

Ok, most times I start with the intent of making a dry chicken roast but end up adding a bit more water and a gravy, so do not add any extra water. The moisture from the chicken and the yogurt should be sufficient. You can make this shiny and a lot more roasted if you are open to adding twice the amount of oil I used.

As with most Kongu dishes this one is made with minimum of spices.

Kongu Style Roasted chicken
Cooking Time : 45 minutes
Ingredients

1. 1 1/2 lbs of chicken thighs (bones included) cut into bit sized pieces
2. 1 1/2 cups of onions (or shallots) chopped
3. 5 garlic cloves chopped
4. 1 1/2 inch piece of ginger chopped
5. 2 tbsp of tomato or 1/2 tbsp of tomato paste
6. 2-3 tbsp of curd/yogurt
7. 2 tsp of turmeric powder
8. 1 tbsp curry masala powder or kuzhambu thool or dry roast 1/2 tbsp coriander seeds, 1/2 tsp cumin seeds and 1 tsp pepper corns and make a powder
9. 6-7 red chilies
10. 1/2 tbsp + 2 tsp of oil
11. 1 tsp of powdered cinnamon + cloves powder or whole spices
12. salt to taste
13. seasonings - curry leaves, cumin seeds and a pinch of fennel seeds

Method

1. Make the Paste: Saute half a cup of the onions, ginger, garlic and red chilies in half tsp of oil, cool and blend to a paste without adding any water. A half tbsp if the blades absolutely refuse to move. Set aside.
2. Wash the chicken and drain the water completely. Add the turmeric powder + half of the chicken masala powder + salt + yogurt and let sit for about 1/2 hour.
3. Heat the 1/2 tbsp of oil in a wide mouthed pan or kadai and when hot add the seasonings followed by the cinnamon/clove powder.
4. Add the rest of the onions and saute till they are starting to turn brown. Add the tomatoes and let them get mushy.
5. Now add the chicken and let it cook till it starts to turn white.
6. Now add the masala powder and the ground masala and mix it in well. Cover and let the chicken get fully cooked.Check for salt.
7. Now bring the heat to medium and slowly cook till the moisture is completely gone. Add in some oil now and then.

Tastes good with rice or rolled up in a tortilla.