The word “Chicken” itself wakes me up at least once in a week. 🙂 Always my H says, when I make anything with simple ingredients and with less effort it turns out to be best. I totally agree, cos whenever I put lot of effort and add so many things, the taste from the main ingredient is totally lost. I am not saying that this applies to all the recipes but to half of them at least. didn’t you hear about “Less is More” ?? It is very true….. 🙂
Well to say something about why made this combo is very simple, I basically love ginger/curry leaves and chicken combination. So thought of adding both and kept the rest of the ingredients simple.
* spelling wrong for “julienne”, corrected here. 🙂
1. Wash chicken thoroughly and remove the skin and extra fat. (removing the fat and the skin is optional).
2. Marinate the chicken with all the ingredients except the curry leaves and oil. Marinating over night will give better results, but if you don’t have enough time, at least few hours..or an hour at least.
3. In a large skillet, add oil and make it hot enough, add the curry leaves and fry them. Remove the curry leaves and place is on a paper towel to remove the excess oil. Now arrange the chicken pieces in the same oil.
* I recommend to use a skillet or pan which is oven safe, as later we will be using the oven to finish up the chicken, if not use a baking pan.
* Make sure that when you place the chicken pieces, the oil should sizzle, that will give a perfect sear.
* Make sure that you don’t over crowd the pan, else all of the chicken will not cook evenly.
* You don’t have to cover and cook, make sure the flame is on medium to medium high.
4. Now after few mins, probably 7-8 mins, turn over each piece of the chicken. Make sure that you don’t burn the spice mix in between.
5. Cook again the other side for more 6-7 mins.
6. Meantime preheat the oven to broil. This will also depend on what type of oven you are using.
7. When the gravy from the chicken is kinda dry and all of it is sticking to the chicken pieces, turn it once and bring the flame to simmer.
8. Crust half of the curry leaves and add to the chicken.
9. Once the oven is nice and hot, if using oven safe skillet/pan, place the pan directly in the oven and let it roast. Else, line a baking sheet/pan with parchment paper and arrange the chicken pieces and scoop any of the left out thick gravy over the chicken pieces.
10. Roast the chicken until dry and crisp top.
11. As soon as you remove it from the oven mix rest of the curry leaves and the julienne’d ginger and serve it as a side dish or appetizer.