Chicken Roast

Ingredients:
Chicken 2 lbs (1 kg)
Fennel Seeds 1 tsp
Cinnamon 2 inch stick
Cardamom 4
Cloves 6
Pepper Corns 1 tsp
Bay Leaves 2
Vinegar 1 tbsp or Lemon Juice 2 tbsp
Turmeric Powder 1/4 tsp
Onion 2 medium, thinly sliced
Ginger 2 inch piece, finely chopped
Garlic 8 pods, finely chopped
Green Chillies 6, finely chopped
Curry Leaves 2 sprigs
Oil 2 tbsp
Black Pepper 1/2 tsp, freshly ground
Salt to Taste
Cilantro/ Coriander Leaves 1/2 cup chopped (optional)


Method of Preparation:
Clean & cut the chicken into 2-3 inch pieces (use chicken with bones for better flavour), wash thoroughly & drain out all the excess water.
Using a fork, pierce the meat a few times so the marinade could seep in.
Grind the fennel seeds/cinnamon/cardamom/cloves/ pepper corns to obtain a coarse spice mixture.
For the marinade, mix together turmeric powder, vinegar, spice mixture 1 tbsp & salt as needed in a few drops of water to make a smooth paste. Rub the marinade on the chicken pieces & set aside for 45-60 mins.
Pressure cook the marinated chicken with 1/4 cup water for 3 whistles.
In a large deep bottom pan, heat oil, fry the bay leaves for 30 secs.
Add the onion & fry till it turns transparent.
Now add the ginger, garlic, green chillies & curry leaves 1 sprig (all finely chopped) & fry till the onion turns golden brown.
Add the chicken with the gravy & cook on a medium flame for 20-30 mins or till the gravy thickens.
Add the remaining spice mixture, curry leaves & the freshly ground black pepper, stir frequently to avoid burning, fry till the gravy is barely coating the chicken to an almost dry consistency.
Garnish with the chopped cilantro/ coriander leaves & serve warm with rice or roti.