Spicy Tangy Chicken Roast

Tomatillos aka green tomatoes, these tangy lemony flavored cousins of  tomatoes is a big favorite of mine. I usually cook pacchadi / chutney with these goodies in a husk J

This time around I started using them more and more in my dishes as a much tangier replacement for tomatoes. Give them a try if you haven’t already.

Spicy Tangy Chicken Roast

What you need

Chicken - 1 whole (cut in small pieces)

Onion - 1 big onion (chopped fine)

Green tomatoes/tomatillos - 2 medium sized (chopped fine)

Ginger / garlic - 2 tsp (minced)

Turmeric Powder - 1/4 tsp

Coriander powder - 2 tsp

Salt - as needed

Curry leaves - for garnish

Oil - 2 tbsp.

For Powdered Masala:

Whole Red chillies - 4-6 (adjust according to your spice level)

Perunjeeragam /Fennel seeds - 1 tsp

Cinnamon stick - 1/2 inch

How you will make it

Make powdered masala using red chillies, fennel seeds and cinnamon and keep it aside. In a heavy bottomed pan, heat 2 tbsp. of oil and sauté chopped onions. Only onions are fried well and turn golden brown, add in minced ginger garlic. Sauté this on medium flame until raw smell goes away. Now add chopped green tomatoes and little salt. Cook this mixture until tomatoes are cooked well and mushy. Add in turmeric powder and coriander powder and sauté until the masala comes together and cooked well. Finally add in chicken and extra salt (if needed) and mix it well with the masala. Cook this covered on medium flame until chicken is almost cooked. Now open the lid and add in the powdered red chillies masala and curry leaves. Let the dish cook uncovered until it becomes almost dry with yummy tangy masala sticking onto the chicken pieces. Serve the dish with rice/roti.