Indian Chicken roast | Dry Chicken Roast
Spicy, full of flavor this chicken roast is one of the easiest and quickest chicken recipes to make. It is made with simple, basic ingredients and is totally addictive.
Appetizer, Side Dish, Starter
Chicken roast, Dry chicken roast, Indian chicken roast, Spicy chicken roast
INGREDIENTS ( 1 CUP = 250 ML )
chicken bone-in cut into small pieces
or 1.1 lbs
ginger-garlic (7-8 garlic cloves+1 inch ginger)
Salt to taste
fresh coriander leaves
finely chopped (optional)
Kashmiri dry red chilies
Preparing the Spice Powder
Dry roast Kashmiri red chilies, green cardamoms, cloves, cinnamon, coriander seeds, and cumin seeds together in a pan for a minute over low flame.
Once done transfer to a plate and allow to cool down completely. Then grind to a smooth powder and set aside.
Preparing the Chicken Roast
Heat oil in a pan. Once the oil is hot enough add in chopped onions. Reduce flame to medium-low and saute the onions until they turn golden brown.
Next, add in crushed ginger-garlic and saute until the raw smell goes.
Add chicken pieces and saute over medium-high flame for 2 minutes.
Add salt and stir to mix. Simmer the flame, cover, and cook until the chicken releases water.
Add the ground spices and stir to combine. Again cover and cook until the chicken is cooked.
Finally add lime juice and freshly chopped coriander if adding, saute to mix and turn off the flame.
The chicken roast is ready to serve. Enjoy!
Make sure the spices used are fresh, not very old.
Adjust chilies as per your requirement. Kashmiri dry red chilies can be substituted with other chilies or chili powder. You can even discard the seeds & membrane if you like.
Oil can be replaced with ghee/clarified butter to make chicken ghee roast.
Use some curry leaves to get a South Indian flavor.
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