My version of a red roasted chicken

Marinate your chicken pieces first by rubbing some lemon juice over them, then add your ginger-garlic paste,a cup of curd, all spices required for any chicken dish,nutmeg,turmeric and red chilly powder(this will overpower so as to get that red colour) and adequate salt.

Keep the marinated chicken in the fridge for around an hour or more. Then in a heavy-bottomed vessel or a wok, add a tbsp of fresh coconut oil, when it heats up, add your chicken and toss them around so that it blends well in the oil. The coconut oil was a personal choice...the South Indian in me alwys gets this wake up call and gets tempted to drizzle in that oil :)

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Adding breadcrumbs is a habit my husband and I carry out while cooking chicken for our boys...but I must admit, he is more patient than I am and lets it really roast well and the breadcrumbs help to give more volume and texture...he is patient enough to brown them. I am a lazy chef in that way...so here as the pic says, I made these crumbs with my dry Kasuri Methi leaves...pls explore other flavours as well or stick to the plain breadcrumbs.

With much patience, passion, hunger pangs and two squealing hungry teenagers...I've obtained this result, as the chicken is almost ready, I've drizzled in a tbsp of honey, also added a tbsp of chilly chilly powder as I felt it wasn't red enough...it's not the spicy version! please feel free to vary or experiment with spices that are familiar to you.

Garnished with curry leaves,cilantro and a slit green chilly

Please enjoy with some rice and a curd based dish or a dal. Do not add any water while roasting this dish.