Bird Eye Chilli Chicken Roast / Kaanthari Chicken

Ingredients

• 1000 grams Chicken
• 2 units Onions, finely sliced (Finely sliced)
• 1 unit Green chillies
• 10 units Birds eye chillies / Kaanthaari
• 2 handfuls Coriander leaves
• 1 teaspoon Salt
• 2 units Black crushed pepper
• 0.5 teaspoon Turmeric
• 2 tablespoons Coriander powder
• 3 tablespoons Coconut oil
• 1 tablespoon Lemon juice

Instructions

1. 1Cut and clean the chicken pieces thoroughly and set them aside.
2. 2In a pan over medium heat, add 3 tablespoons of coconut oil. Add the onions, green chillies, and salt. Sauté until the onions become translucent.
3. 3In a small mixer grinder, combine coriander leaves, birds eye chillies, and lemon juice. Grind to form a fine paste.
4. 4In a pan over low heat, add coriander powder, black crushed pepper, and turmeric. Roast for 3-4 minutes, then transfer to the onion mixture.
5. 5Mix the roasted spices with the onion mixture. Add the chilli-coriander paste and mix thoroughly.
6. 6Add the chicken to the mixture, adjust the salt, and cook on medium heat for 15 minutes until the chicken is well cooked.
7. 7Turn off the heat once the chicken is cooked. Garnish with coriander leaves and serve.