Chicken roast is a flavor-packed, finger-licking, spicy and tangy chicken recipe prepared using aromatic spices that you should not miss to try.
Who doesn't love a good roast? This chicken ghee roast dish can be served as a side dish with steamed rice, served with Indian bread like naan, roti, chapatis, or even Indian dosas.
To make a good Indian-style roast, you need a few aromatic spices like coriander seeds, fennel seeds, cumin seeds, garlic, ginger, tamarind, and two varieties of chilies byadagi (or Kashmiri dry red chile) and Guntur chilies for color and spiciness, respectively.
How is this chicken roast different from popular Mangalorean or Kundapur chicken ghee roast?
This roast chicken is not the same as the popular ghee roast from Mangalore/Kundapura. Here are a few differences in the recipe.
First of all, the amount of ghee used in the recipe is significantly less compared to the chicken ghee roast. Ingredients like saunf (fennel seeds), onion, and ginger are not added to the traditional Mangalorean ghee roast - instead, mustard seeds and fenugreek seeds (or methi) are added. The amount of other common spices also varies between the two recipes.
Some tips to make the best chicken roast:
Always adjust the spiciness to taste. This dish is a combination of tanginess and spiciness. Balance out accordingly.
Do not overcook the chicken than needed. It will make it hard and rubbery.
Ingredients for CHICKEN ROAST | HOW TO ROAST A CHICKEN INDIAN STYLE?
For the marination
400 g Chicken thighs
½ cup Curds or Yogurt
½ teaspoon Turmeric powder
1 teaspoon Salt
For the masala
10 to 12 Kashmiri red chilies or Byadagi or Paprika (for color)
6 Guntur chilies or Cayenne (for spiciness)
2 teaspoon Coriander seeds
½ teaspoon Black peppercorns
1 teaspoon Fennel seeds or Saunf
1 teaspoon Cumin seeds or Jeera
6 to 8 Garlic cloves
1 Ginger, sliced
1 tablespoon Tamarind
½ cup Water
Other Ingredients
2 tablespoon Butter or Ghee
2 Onions, finely chopped
3 Green chilies, slit
10 to 15 Curry leaves
1 tablespoon Jaggery
2 tablespoon Coriander leaves or Cilantro, chopped, for garnish
How to prepare CHICKEN ROAST | HOW TO ROAST A CHICKEN INDIAN STYLE
Chicken marination
In a bowl, add chicken thighs, curd, turmeric powder, salt, and mix well. Keep this aside for 15 to 10 minutes.
How to make masala for the chicken roast?
In a pan, dry roast Kashmiri red chiles, Guntur chiles, coriander seeds, peppercorns, fennel seeds, and cumin seeds, and roast until aromatic on medium to medium-low flame. Check out the video here.
In a mixer or blender, add the roasted ingredients along with garlic, ginger, tamarind, and water, and grind it to a thick, smooth paste.
Making of roast chicken:
In a pan, add butter or ghee. Once hot, add the onions, green chilies, curry leaves, and saute until the onion becomes translucent.
To this, add the marinated chicken, ground masala, jaggery, and mix. Cover the pan with a lid. Cook on medium to medium-low flame for 5 minutes.
Now open the lid and cook uncovered for another 5 minutes. Adjust salt if needed. Add coriander leaves and cook for another 3 minutes or until the it thickens to desired consistency.
Some tips and substitutes
- If you cannot find tamarind, add tomatoes or lemon juice to introduce tanginess and balance the spiciness.
- Jaggery can be substituted with sugar or brown sugar.
- Reduce the amount of chilies to taste. If you do not have both varieties of chilies available, simply substitute them with regular red chile powder in the recipe.
- If you want the dish to be rich, increase the amount of butter or ghee.
- Marination is done so that the chicken remains juicy and tender. Having said that, you can skip the marination time if you are in a hurry.
Video recipe for CHICKEN GHEE ROAST | HOW TO ROAST A CHICKEN INDIAN STYLE
Detailed recipe for CHICKEN GHEE ROAST | HOW TO ROAST A CHICKEN INDIAN STYLE
Recipe card
Chicken Roast | How To Roast A Chicken Indian Style | Easy Chicken Ghee Roast For Rice, Chapati
Ingredients
For the marination
- 400 g Chicken thighs
- ½ cup Curds or Yogurt
- ½ teaspoon Turmeric powder
- 1 teaspoon Salt
For the masala
- 10 to 12 Kashmiri red chile or Paprika for color
- 6 Guntur chilies or Cayenne for spiciness
- 2 teaspoon Coriander seeds
- ½ teaspoon Black peppercorns
- 1 teaspoon Fennel seeds or Saunf
- 1 teaspoon Cumin seeds or Jeera
- 6 to 8 Garlic cloves
- 1 Ginger sliced
- 1 tablespoon Tamarind
- ½ cup Water
Other Ingredients
- 2 tablespoon Butter or Ghee
- 2 Onions finely chopped
- 3 Green chilies slit
- 10 to 15 Curry leaves
- 1 tablespoon Jaggery
- 2 tablespoon Cilantro or Coriander leaves, chopped
Instructions
CHICKEN MARINATION
- In a bowl, add chicken thighs, curd, turmeric powder, salt, and mix well. Keep this aside for 15 to 20 minutes.400 g Chicken thighs, ½ cup Curds or Yogurt, ½ teaspoon Turmeric powder, 1 teaspoon Salt
HOW TO MAKE MASALA FOR THE CHICKEN ROAST?
- In a pan, dry roast Kashmiri red chiles, Guntur chiles, coriander seeds, peppercorns, fennel seeds, and cumin seeds, and roast until aromatic on medium to medium-low flame. Check out the video here.10 to 12 Kashmiri red chile or Paprika, 6 Guntur chilies or Cayenne, 2 teaspoon Coriander seeds, ½ teaspoon Black peppercorns, 1 teaspoon Fennel seeds, 1 teaspoon Cumin seeds
- In a mixer or blender, add the roasted ingredients along with garlic, ginger, tamarind, and water, and grind it to a thick, smooth paste.6 to 8 Garlic cloves, 1 Ginger, 1 tablespoon Tamarind, ½ cup Water
MAKING OF ROAST CHICKEN:
- In a pan, add butter or ghee. Once hot, add the onions, green chilies, curry leaves, and saute until the onion becomes translucent.2 tablespoon Butter, 2 Onions, 3 Green chilies, 10 to 15 Curry leaves
- To this, add the marinated chicken, ground masala, jaggery, and mix. Cover the pan with a lid. Cook on medium to medium-low flame for 5 minutes.1 tablespoon Jaggery
- Now open the lid and cook uncovered for another 5 minutes. Adjust salt if needed. Add coriander leaves and cook for another 3 minutes or until the chicken roast thickens to desired consistency.2 tablespoon Cilantro
Notes
- If you cannot find tamarind, add tomatoes or lemon juice to introduce tanginess and balance the spiciness.
- Jaggery can be substituted with sugar or brown sugar.
- Reduce the amount of chilies to taste. If you do not have both varieties of chilies available, simply substitute them with regular red chile powder in the recipe.
- If you want the dish to be rich, increase the amount of butter or ghee.
- Marination is done so that the chicken remains juicy and tender. Having said that, you can skip the marination time if you are in a hurry.
Nutrition
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Kim
This is delicious. So many different textures and flavors involved. I like it nice and spicy.
Stephanie
This looks so good! I love the combination of spices. I bet it smells amazing when it's cooking, too!