Spicy Chicken Roast (Indian Style)

Indian chicken roast served with accompaniments

5 from 1 vote

Spicy Chicken Roast (Indian Style)

This Indian style Chicken Roast is a spicy, dry chicken dish that's bursting with flavor. It's a quick & simple recipe that comes together with pantry staple ingredients & tastes best with parathas.

Prep Time5

Cook Time20

Total Time25

Course: Main Course, Snacks & Appetisers

Cuisine: Indian

Diet: Halal

Servings: persons

Author: Richa

Ingredients

Marinade

250 gms boneless chicken thigh cut into 1 inch cubes
¼ cup curds whisked
1 tablespoon tomato ketchup
1 teaspoon ginger garlic paste
1 teaspoon kashmiri chilli powder
¼ teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon red chilli powder
1 teaspoon red chilli sauce
1 teaspoon kasuri methi
¼ teaspoon salt
¼ teaspoon garam masala powder
¼ lemon juice

For frying

1 tablespoons sunflower or any neutral flavored oil
½ cup sliced onions
½ teaspoon ginger garlic paste
¼ cup sliced tomatoes
⅛ teaspoon salt
2 - 4 tablespoons water
2 sprigs curry leaves
1 tablespoon butter
2-3 tablespoons finely chopped coriander leaves

Instructions

Add all the ingredients for marinade to a bowl, toss to combine well with chicken. Set aside for 45 minutes - 1 hour.
250 gms boneless chicken thigh, ¼ cup curds, 1 tablespoon tomato ketchup, 1 teaspoon ginger garlic paste, 1 teaspoon kashmiri chilli powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon red chilli powder, 1 teaspoon red chilli sauce, 1 teaspoon kasuri methi, ¼ teaspoon salt, ¼ teaspoon garam masala powder, ¼ lemon juice
Heat oil in a flat bottomed pan, add onions & fry till golden. Add ginger garlic paste and cook for a few seconds till fragrant. Add tomatoes, salt & cook covered for 2 minutes till they soften.
1 tablespoons sunflower or any neutral flavored oil, ½ cup sliced onions, ½ teaspoon ginger garlic paste, ¼ cup sliced tomatoes, ⅛ teaspoon salt
Add marinated chicken along with marinade, if any and cook on high for a minute while stirring continuously. Cook covered for 15 minutes on low till the chicken is cooked well. You may add 2 - 4 tablespoons of water mid-way if the masalas get too dry.
2 - 4 tablespoons water
Add curry leaves, mix well, add butter and cook without lid on low for 2-3 minutes till the water dries up & chicken gets roasted well.
2 sprigs curry leaves, 1 tablespoon butter
Garnish with coriander leaves and serve.
2-3 tablespoons finely chopped coriander leaves

Video

Nutrition