Spicy Chicken Roast
Spicy Chicken Roast
Ingredients
For Marination
- 500 g chicken
- 1 teaspoon red chili powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- 1 salt, to taste
- 1 tablespoon ginger-garlic paste
- 1 tablespoon yogurt
- 1 teaspoon lemon juice
For Roasting
- 1 tablespoon oil, as needed
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 1 cardamom
- 2 cloves
- 1 large onion, finely chopped
- 1 medium tomato, finely chopped
- 2 green chilies, finely chopped
- 1/4 cup water, as needed
- 1/4 cup coriander leaves, chopped
- 1 sprig curry leaves
- 2 green chilies, slit (optional, for extra spice)
Instructions
- 1
In a large bowl, combine the chicken with 1 teaspoon red chili powder, 1 teaspoon Kashmiri red chili powder, 1 tablespoon ginger-garlic paste, 1 teaspoon garam masala powder, 1 teaspoon coriander powder, salt to taste, 1/2 teaspoon turmeric powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon cumin powder, 1 tablespoon yogurt, and 1 teaspoon lemon juice. Mix all ingredients thoroughly to coat the chicken evenly.
⏱️ 10 min
- 2
Cover the bowl and let the chicken marinate in the refrigerator for at least 3 hours. For best flavor, marinate overnight.
⏱️ 180 min
- 3
Heat 1 tablespoon of oil in a large pan or pot over medium heat. Add 1 teaspoon cumin seeds, 1 cinnamon stick, 1 cardamom pod, and 2 cloves. Sauté briefly for about 30 seconds until fragrant.
⏱️ 2 min
- 4
Add the 1 large finely chopped onion to the pan and sauté until it turns translucent and lightly golden, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the 1 medium finely chopped tomato and 2 finely chopped green chilies. Cook this mixture, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala, about 5-7 minutes.
⏱️ 7 min
- 6
Add the marinated chicken to the pan along with about 1/4 cup of water. Increase the heat to high and cook for 3-4 minutes, stirring continuously. This step helps to remove the raw taste of the spices.
⏱️ 4 min
- 7
Reduce the heat to low, cover the pan with a lid, and let it simmer for 10-12 minutes, or until the chicken is cooked through and tender.
⏱️ 12 min
- 8
Remove the lid and give the chicken a good mix. Stir in the chopped coriander leaves, curry leaves, and the 2 slit green chilies (if using for extra spice).
⏱️ 1 min
- 9
Increase the heat to high again and roast the chicken, stirring frequently, for another 3-4 minutes until the gravy thickens to your desired consistency and the chicken develops a slightly roasted texture.
⏱️ 4 min
- 10
Remove from heat. For best taste, cover the pan and let the Spicy Chicken Roast rest for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Roast
For Marination
- 500 g chicken
- 1 teaspoon red chili powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- 1 salt, to taste
- 1 tablespoon ginger-garlic paste
- 1 tablespoon yogurt
- 1 teaspoon lemon juice
For Roasting
- 1 tablespoon oil, as needed
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 1 cardamom
- 2 cloves
- 1 large onion, finely chopped
- 1 medium tomato, finely chopped
- 2 green chilies, finely chopped
- 1/4 cup water, as needed
- 1/4 cup coriander leaves, chopped
- 1 sprig curry leaves
- 2 green chilies, slit (optional, for extra spice)
Instructions
- 1
In a large bowl, combine the chicken with 1 teaspoon red chili powder, 1 teaspoon Kashmiri red chili powder, 1 tablespoon ginger-garlic paste, 1 teaspoon garam masala powder, 1 teaspoon coriander powder, salt to taste, 1/2 teaspoon turmeric powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon cumin powder, 1 tablespoon yogurt, and 1 teaspoon lemon juice. Mix all ingredients thoroughly to coat the chicken evenly.
⏱️ 10 min - 2
Cover the bowl and let the chicken marinate in the refrigerator for at least 3 hours. For best flavor, marinate overnight.
⏱️ 180 min - 3
Heat 1 tablespoon of oil in a large pan or pot over medium heat. Add 1 teaspoon cumin seeds, 1 cinnamon stick, 1 cardamom pod, and 2 cloves. Sauté briefly for about 30 seconds until fragrant.
⏱️ 2 min - 4
Add the 1 large finely chopped onion to the pan and sauté until it turns translucent and lightly golden, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the 1 medium finely chopped tomato and 2 finely chopped green chilies. Cook this mixture, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala, about 5-7 minutes.
⏱️ 7 min - 6
Add the marinated chicken to the pan along with about 1/4 cup of water. Increase the heat to high and cook for 3-4 minutes, stirring continuously. This step helps to remove the raw taste of the spices.
⏱️ 4 min - 7
Reduce the heat to low, cover the pan with a lid, and let it simmer for 10-12 minutes, or until the chicken is cooked through and tender.
⏱️ 12 min - 8
Remove the lid and give the chicken a good mix. Stir in the chopped coriander leaves, curry leaves, and the 2 slit green chilies (if using for extra spice).
⏱️ 1 min - 9
Increase the heat to high again and roast the chicken, stirring frequently, for another 3-4 minutes until the gravy thickens to your desired consistency and the chicken develops a slightly roasted texture.
⏱️ 4 min - 10
Remove from heat. For best taste, cover the pan and let the Spicy Chicken Roast rest for 5 minutes before serving.
⏱️ 5 min