Roast chicken, Sunday roast gets a place in every household. This Indian style roast chicken taste delicious as well as it is easy to make. This is a family favorite just like grilled chicken and barbeque chicken.
Spicy, full of flavor this chicken roast is one of the easiest and quickest chicken recipes to make. It is made with simple, basic ingredients and is totally addictive. A dry preparation that goes well as a side dish with rice as well as any Indian bread of choice.
Chicken roast is very common across India. It is a must in the menus of restaurants. Indian chicken roast is typically served as side dish snacks. However, the recipe slightly varies depending on the region.
The recipe I am sharing is a family favorite. It is a dry and spicy chicken preparation. We also call it chicken fry.
All the ingredients are easily available, and you can prepare this chicken roast recipe just within 30 minutes.
This recipe is a perfect amalgamation of spices and chicken. The chicken pieces are roasted with the spices then slowly cooked in their own juice without adding any additional water.
The freshly ground spices make it even more aromatic and enhance the taste of the chicken. Hence, I would suggest using freshly roasted and ground spice powder for this recipe.
You can prepare this chicken roast and serve it as a side dish snack with plain rice, any flavored rice, Indo-Chinese rice recipes, roti, paratha, or South Indian dosa or appam.
Ingredients for Chicken Roast Without Oven
Steps for Chicken Roast Without Oven
Chicken Roast Without Oven
Ingredients
1 tablespoon of Coriander Seeds
Half a tablespoon Cumin Seeds
Half teaspoon Black Pepper
Soaked Kashmiri Red Chillies
1 small onion
Half tablespoon Kashmiri Chili Powder
1 teaspoon of Salt
Half cup Curd
1 tablespoon of Lemon Juice
1 tablespoon Soya Sauce
1 teaspoon of Oregano
1 tablespoon of Ginger-Garlic paste
1 tablespoon Oil
Steps
Soak 3-4 Kashmiri whole red chilli in hot water for 30 minutes.
Dry roast 1 tbsp coriander seeds, half tbsp cumin seeds, half tsp black peppercorns for 2-3 minutes on low flame in a pan.
Grind them into coarse powder.
Then add soaked Kashmiri red chillies, 1 roughly cut onion to this coarsely grinded spice powder and grind all these again into a thick paste.
Remove this paste into a bowl add one tsp salt, half cup curd, 1 tbsp lemon juice, 1 tbsp soya sauce, 1 tsp oregano ,1 tbsp ginger-garlic paste and mix it well with the help of a whisker and add 1 tbsp oil in it and mix it.
Take chicken leg pieces wash and dry them, put cuts on the leg piece, then apply this masala and rub it all over the chicken leg.
Take 4 chicken leg pieces, approximately 1.5 kg.
Apply the masala on all the chicken leg pieces, cover them, and keep it for marination for 2 hours.
Preheat a wide Handi or Kadai with heavy bottom on low flame.
Place an iron ring inside the kadai and place any jaali on the ring, place the marinated chicken pieces on the jaali, cover it and cook on medium flame for 5 minutes, then cook on low flame for 40-45 minutes till chicken is tender.
You can serve it like this or else roast it on gas flame on a jaali to get a smoky flavour.
You can serve it as a snack or appetizer pairing with green chutney and thinly sliced onion rings as well.
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Chicken - Chicken on the bone gives the best taste. As they are juicier and more flavorful. But you can use boneless as well. I like to use small chicken pieces. You can use any size you prefer but again the cooking time will vary depending on the cut.
Onion - finely chopped.
Whole spices - Kashmiri dry red chilies or any other variety of chilies, coriander seeds, cumin seeds.
Points to remember: *Make sure the spices used are fresh, not very old. *Adjust chilies as per your requirements. Kashmiri dry red chilies can be substituted with other chilies or chili powder. *Oil can be replaced with ghee/clarified butter to make chicken ghee roast.
