3teaspoonred chilly powderI used paprika / Kashmiri red chilly powder
1 1/2teaspoongaram masala
1tablespoonginger garlic paste
Heat oil, prefferebly in a non-stick shallow pan. Add onions + green chilies + curry leaves and sautee until the onions are carmelized and browned. To this add red chilly powder + turmeric powder + garam masala + ginger garlic paste and sautee for 2 minutes taking care that the spices don't burn. If the mixture is dry sprinkle some water.
Turn the heat to high and add chicken pieces + salt. Mix well and keep it uncovered for 5 minutes. Sautee as required and till the water from the chicken evaporates. Turn the heat to medium, cover the pan and let it cook for another 10 minutes. If gravy starts forming, turn the heat to high and keep the pan open. This chicken roast needs to be dry.
Non-stick shallow pan is ideal to make this recipe.