Chicken Roast

I used boneless skinless chicken breast to cook this delectable chicken roast. Tasty and easy to cook...

Chicken cut in to small pieces: 1/2 kg
Onions: 3 diced
Ginger juliennes: 2 tsp
Garlic juliennes: 2 tsp
Coriander Powder: 2 level tbsp
Chilly Powder: 1level tbsp
(adjust to your tolerance level, as we are adding 3 tsp pepper powder to marinate)
Garam Masala: 1 tsp
Fennel powder: 3/4 tsp

To marinate:
Curd: 2 tbsp
Ginger garlic paste: 1 heaped tsp
Pepper: 3 tsp
Salt: as required
Oil: 3 tbsp

Marinate the chicken with the "to marinate" ingredients and keep it at room temperature for half an hour.
Heat oil in a kadai and saute the onions for 2 minutes on low flame.
Add the ginger and garlic and saute till slightly brown.
Add coriander powder and chilly powder and saute for a minute.
Add the marinated chicken, mix everything properly and keep the lid.
Cook on medium flame, make sure you stir in between.
Add the garam masala when half done.
When cooked, take off the lid, add the fennel powder and roast the chicken till you get a deep brown colour.
Serve it with rice or rotis.