Delicious and Simple Chicken Roast Recipe
Chicken roast is a simple and delicious dish where chicken pieces are first marinated, then mixed and fried with onions and tomatoes. I prefer using chicken with bones for this recipe, as it remains juicy and flavorful even after cooking.
Preparing the Onions
The onions for this recipe should be finely chopped and sautéed in oil until they turn golden brown. Be cautious not to burn them—keep the flame on medium and stir continuously. Stirring plays a crucial role in the taste of this dish.
Marination Process
Start by washing and cleaning the chicken pieces well. Marinate them using Kashmiri chili powder, turmeric powder, salt, and curd. Let them rest undisturbed for 30 minutes. The addition of curd ensures that the chicken remains tender and soft, even after dry roasting.
Cooking the Chicken Roast
While the chicken is marinating, you can prepare the masala. Kashmiri chili powder gives a vibrant color to the dish. Sautéed onions turn light brown, marking the beginning of the actual preparation.
No water is added to cook the chicken; it cooks in its own juices and is then sautéed until it achieves the perfect dry-roast texture. The chicken gets fully coated with the prepared masala, making it absolutely mouthwatering.
Perfect for Beginners
Since this recipe is made with minimal ingredients and is easy to prepare, it’s an ideal dish for beginners and bachelors. Try this simple and tasty chicken roast recipe at home and serve it with rice, chapatis, naan, or ghee rice.
Ingredients
- Cleaned chicken pieces – 500g
- Kashmiri chili powder – 1 tablespoon
- Turmeric powder – 1/4 teaspoon
- Curd – 3 tablespoons
- Salt – 3/4 teaspoon
- Oil – 3 tablespoons
- Mustard seeds – 1/2 teaspoon
- Fennel seeds – 1/2 teaspoon
- Finely chopped onions – 4
- Green chilies – 2
- Crushed ginger and garlic – 2 teaspoons
- Coriander powder – 1 tablespoon
- Pepper powder – 1/2 teaspoon
- Chopped tomato – 1
- Coriander leaves – for garnish
Method of Preparation
- Take a mixing bowl and add the cleaned chicken pieces. Ensure there’s no water in the bowl.
- Add Kashmiri chili powder, turmeric powder, curd, and salt to the chicken.
- Mix well using a spoon or hand and let it marinate for 30 minutes.
- Meanwhile, prepare the masala mix for the chicken.
- Heat oil in a kadai and splutter mustard seeds and fennel seeds.
- Add chopped onions and sauté until they turn golden brown.
- Add green chilies, crushed ginger, and garlic; sauté for another 2 minutes.
- Add coriander powder and pepper powder; cook until the raw smell disappears.
- Add chopped tomatoes and cook until they soften and can be mashed.
- Add the marinated chicken to the prepared masala and mix well for 3 minutes.
- Cook on low flame for 20 minutes, stirring occasionally.
- After 20 minutes, open the lid and dry roast the chicken.
- Garnish with coriander leaves and serve hot with ghee rice, butter naan, or chapati.
Enjoy your homemade chicken roast!
