An Indian recipe for Chicken roast that is luscious, aromatic and packed full of flavor.
I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that. 🙂 we have thousands of recipes to try in every cuisine. 🙂 few comfort foods are the ones I try always. But these days, I am trying to even change that. 😉 Like I am trying different dal recipes every time I make. It is a famous south Indian recipe. I made this with rasam one day. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful.
Spicy Chicken Roast
Author: Suganya Hariharan
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 1 kg chicken roast
Ingredients
- Chicken – 1kg, Cleaned and cut into small pieces.
- Oil – 3 tbsp
- Mustard seeds – ½ tsp
- Onions – 3,sliced
- Tomatoes – 2,sliced
- Green chillies - 2
- Ginger – 2 tbsp, chopped finely
- Garlic – 6 cloves, minced
- Yogurt – 3 tbsp
- Turmeric powder – 1 tsp
- Chopped coriander leaves – to garnish
[to roast and grind] - Cinnamon – 1’’ stick
- Cloves – 3
- Cardamom – 4
- Star anise -3
- Fennel seeds – 2 tsp
- Coriander seeds – 2 tsp
- Pepper - 1 tbsp
- Dry red chillies - 7
- Cumin seeds – 2 tsp
Instructions
- Dry roast the ingredient under "to roast & grind" in medium to low flame. Grind them and keep it aside.
- Take 1 tbsp of grinded powder and just apply on the chicken and keep it aside for 10 minutes.
- In a pan, heat oil and add mustard seeds. When it crackles, add grinded powder.
- Now add onion, chillies and salt and sauté till golden brown. And then add ginger garlic paste and sauté for a minute.
- Now add tomato and fry till its mushy. Add the turmeric and sate till it is mushy.
- Now add yogurt and mix well. And add chicken, and stir well till the chicken is well blended with the spices.
- Do not add water, just close and keep in low flame and let it slow boil for 25-30 minutes. Don’t add more water, it may make it rubbery. And Chicken will ooze some water already.
- The chicken would have cooked well by now, mix well. See if the consistency is good for you. Or keep it open for 10 minutes and it will get roasted at the ends. (Check spice level as you add it, your spice level may differ).
- Add chopped coriander leaves and switch it off.
Notes
This is a spicy curry. If you dont want it dry, leave it before 5-10 minutes to make it a curry,
Taste great with plain rice or paratha or roti or sambar.
yummyyyy…
Cheers
Anu@RasA-svAda
Thank you Anu!!!!
Very good Yummy
Thank you 🙂
Looks yummy!!! Gonna to try this weekend… !
Just one question…. When to add yogurt? I see it in the picture but not in description… Is it before adding the chicken?
yes Renu, it is before adding chicken. Edited that part. thank you for mentioning. Do try and let me know how it turns out 🙂
I’m sure the green chillies make this really delicious!
Thank you shareba 🙂
Looks yummy and delicious, Suki..