Indian Chicken roast | Dry Chicken Roast

Preparing the Spice Powder

1. Dry roast Kashmiri red chilies, green cardamoms, cloves, cinnamon, coriander seeds, and cumin seeds together in a pan for a minute over low flame.
2. 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

1. 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.
2. Next, add in crushed ginger-garlic and saute until the raw smell goes.
3. Add chicken pieces and saute over medium-high flame for 2 minutes.
4. Add salt and stir to mix. Simmer the flame, cover, and cook until the chicken releases water.
5. Add the ground spices and stir to combine. Again cover and cook until the chicken is cooked.
6. Finally add lime juice and freshly chopped coriander if adding, saute to mix and turn off the flame.
7. The chicken roast is ready to serve. Enjoy!