Chicken Roti From India

Chicken in a homemade ground masala. This one's spicy, so be careful, and make it hot to your taste. Wrap this up in pita bread to make a sandwich that's also a main dish meal.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 398 Calories

Ingredients

• 1 teaspoon ground cardamom
• 2 onions, chopped
• 2 cloves garlic, minced
• 4 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon poppy seeds
• 1 teaspoon cumin seeds
• 1 slice fresh ginger root
• 5 dried red chile peppers, chopped
• 1 teaspoon coriander seeds
• 1 teaspoon anise seeds
• 3 green chile peppers, chopped
• 1 ½ tablespoons tamarind pulp, seeded
• 1 teaspoon dried cilantro
• 3 ½ pounds shredded chicken meat
• ½ cup fresh shredded coconut

Recipe Instructions

Step 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.

Step 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.

Step 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.