Indian Chicken roast | Dry Chicken Roast
User Reviews
5
Indian Chicken roast | Dry Chicken Roast
Description
Indian Chicken Roast features small bone-in chicken pieces cooked dry with a warm, fragrant spice mix. The spice powder is made by dry roasting whole Kashmiri red chilies, green cardamom, cloves, cinnamon stick, coriander seeds, and cumin seeds until aromatic, then ground to a fine powder. The chicken is first sautéed with finely chopped golden onions and crushed ginger-garlic to form a savory base. After adding salt, the chicken is cooked covered until it releases its juices, then the spice powder is mixed in and the chicken continues cooking until tender and dry. Lemon juice and finely chopped coriander add freshness to the rich dish.
This roast is served as a dry side dish alongside rice or flatbreads, and its intensity can be adjusted by varying the amount of chilies. Using fresh spices and optionally adding curry leaves or substituting oil with ghee can modify the flavor towards South Indian styles. The dry, richly spiced chicken has a bold character suited for hearty meals.
The recipe suggests ensuring fresh spices for best flavor and allows substituting Kashmiri chilies with other red chilies or chili powder. Removing seeds and membranes can reduce heat. Using ghee instead of oil enriches the dish. Curry leaves add a South Indian flavor variation.
Ingredients
- 500 grams chicken or 1.1 lbs, bone-in, cut into small pieces
- 3 tablespoon neutral cooking oil generic cooking oil
- 2 onion finely chopped, medium-size
- 1 tablespoon garlic crushed, 7-8 garlic cloves + 1 inch ginger
- 1 tablespoon ginger crushed, 7-8 garlic cloves + 1 inch ginger
- salt to taste
- 1 teaspoon lemon juice fresh
- 2 tablespoon Coriander finely chopped (optional, fresh leaves
- 4 kashmiri chili dry, red
- 2 green cardamom
- 2 cloves
- 2 inches cinnamon stick
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
Instructions
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!
Notes
- Use fresh spices to maintain strong aromatic flavor.
- Adjust the level of chilies to control the heat; removing seeds can reduce spiciness.
- Oil can be substituted with ghee for a richer taste and to make chicken ghee roast.
- Adding curry leaves introduces a South Indian flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 88mg | 29% |
| Sodium | 92mg | 4% |
| Potassium | 548mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 689IU | 14% |
| Vitamin C | 93mg | 103% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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