Andhra chicken roast with stepwise pictures

Ingredients for the marination:
Chicken -1 kg
Lime -1
Turmeric powder- 1 tsp
Kashmiri chilly powder- 2 tsp
Salt – to taste

Ingredients for the Andhra Masala Powder:
Coriander seeds -2 tsp
Cumin seeds – 1/2 tsp
Peppercorns -8
Khuskhus/poppy seeds – 1 tsp
Cinnamon -1 “
Cardamom  – 2
Cloves – 3
Fennel seeds – 1 tsp

Other Ingredients:
Onions -5,sliced
Tomatoes -3,chopped
Kashmiri Chilly powder -2 tsp
Ginger garlic paste -3 tsp
Coriander leaves – handful,chopped
Cashewnuts -10-12,chopped
Curry leaves -3 sprigs
Ghee – 3 tbsp
Oil -3-4 tbsp

Method:

1. Marinate the chicken with the ingredients mentioned under the list for 7-8 hours.
2. Dry roast the Andhra Masala powder ingredients,powder it finely and keep it ready.
3. Roast cashewnuts and curry leaves in a tsp of ghee and keep it ready.
4. Heat oil in a pan and saute onions until light brown in colour.
5. Add ginger garlic paste and saute until oil leaves the sides.
6. Add chopped tomatoes and fry until raw smell disappears.
7. Add marinated chicken,chilly powder and mix well
8. Check salt and cook it in high flame for 5 minutes turning the pieces from time to time.
9. When chicken is half cooked add coriander leaves and Andhra masala powder.
10. Cover the vessel with a lid and cook until the chicken gets almost gets cooked.
11. Once it is almost cooked,remove the lid and cook on high flame to reduce the water.
12. Once the masala becomes thick and dry add roasted cashewnuts,curry leaves and ghee and mix it well.
13. Serve it hot with rice or biryani rice.
14. Squeeze a lime for extra punch.