5 from 18 votes
Indian Chicken roast | Dry Chicken Roast
Indian Chicken Roast is a dry spicy chicken dish prepared with bone-in pieces cooked in a freshly ground blend of Kashmiri red chilies, cardamom, cloves, cinnamon, coriander, and cumin. The chicken is sautéed with golden onions, ginger, and garlic, then simmered with these aromatic spices to develop a richly flavored roast with a dry, intensified texture. Fresh lemon juice and optional coriander leaves finish the dish, adding brightness and fresh herbal notes.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
3
people
Calories:
398 kcal
Course:
Side Dish, Appetizer
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 people
Amount Per Serving
Calories 398
% 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.