Chicken Roast

Whole Chicken 1, cut into medium pieces, chicken masala 2 tbsp., salt to taste, lemon juice 2 tbsp.
Marinate the chicken with the ingredients and refrigerate overnight.
Shallots 250 grams, garlic cloves 15, ginger 3 inch, chopped, coconut oil 1 tbsp.
Heat the oil sauté the ingredients, allow to cool and grind it to a coarse paste.
Coconut oil 2 tbsp., black pepper powder 2 tsp., garam masala 1 tsp., curry leaf a sprig,
green chilli 4, cut diagonally.
Heat oil in wok, drop in curry leaf and green chilli, followed by grind paste, and chicken.
Combine well and allow to cook in low flame. No need to add water, the water content in
chicken is enough to cook. When cooked, add black pepper powder
and garam masala. Mix well, allow to remain for a minute. Transfer into a serving bowl.
Serve with steamed rice.