Chicken Roti From India Recipe

Chicken Roti From India Recipe

  • 5 dried red chile peppers, chopped
  • 1 teaspoon coriander seeds
  • 2 teaspoons chili powder
  • 1 teaspoon poppy seeds
  • 1 teaspoon cumin seeds
  • 2 cloves garlic, minced
  • 1 teaspoon ground cardamom
  • 1 teaspoon anise seeds
  • 3 green chile peppers, chopped
  • 1 1/2 tablespoons tamarind pulp, seeded
  • 1 slice fresh ginger root
  • 1 teaspoon dried cilantro
  • 4 tablespoons olive oil
  • 2 onions, chopped
  • 3 1/2 pounds shredded chicken meat
  • 1/2 cup fresh shredded coconut
  1. To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
  2. Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.
  3. Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.
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