Easy Chicken Roast Recipe

Chicken is one of the most commonly eaten meats around the world. It can be made in a number of ways, like the typical fried chicken, thick saucy chicken recipe, one-pot chicken dinner, baked or boiled recipes, and even healthy casserole dishes. This time, I plan to show you an easy chicken recipe that would perk your palates to an exciting level.

Chicken contains proteins and can be eaten by fitness freaks, small children, and even aged people. You can get various cuts of chicken, like the wings, thigh, and drumstick pieces. These portions belong to the more calorific-rich side of chicken. But if you choose to have the breast portion, then that is fat-free and will give you all the protein you need for a day.

In India, there are various preparations for chicken. Most of them, use a lot of natural spices, ghee, milk, and prepare the meat in a step by step process. Mostly, the spices that are used in any chicken recipe are cinnamon, cloves, pepper, red chilies, and of course ginger and garlic. They form the base of any flavorsome chicken curry.

This Lip Smacking Indian Chicken Roast Recipe is a favorite of my family at any time of the year. This recipe contains healthy warm spice powders that are a collection of fat burners and also will help your body absorb the proteins it needs. We use all the portions of the chicken, as I generally feel that brings out the juicy richness of the chicken into the gravy. Plus, Indian spices do contribute to digestion and burning off the excess fat, so why not indulge in a tasty curry?

You need 1 kilogram of chicken pieces here. It should be cut into bite-size portions. I prefer meat on the bone, but this recipe can also be made with boneless chicken cubes. Since I come from South India, this traditional recipe would reflect all the culinary flavors popping from this recipe. You can have it with plain boiled white rice, bread, or Indian Roti (Indian bread) for lunch or dinner.

The chicken will be soft, juicy, and mildly spiced. If you are a person who likes more spice, then I recommend that you can finally add in about 3 fresh green chilies. These have to be slit, but not fully separated. That will bring in the fresh chilly flavor into the curry, without increasing the pungent touch on the recipe.

For those who are not aware of Kashmiri chili powder, this is a variant of bright red chilies from Kashmir, India. It adds color to the dish, but the spice level is very low. In case, you do not have that, add half the portion of paprika flakes into the recipe. Like for example, if you need 1 teaspoon of Kashmiri chili powder, just add in 1/2 teaspoon of Kashmiri chili powder.

• Chicken: 1 kg

Spices Marinade: The Magical Taste-makers!!

• Kashmiri Chili Powder: 3 teaspoons
• Turmeric Powder: ½ teaspoon
• Salt to taste

Spicy Gravy: The Magical Flavor !!

• Finely Sliced Large Red Onion: 3 nos
• Finely Sliced Ginger – 1 ½ inch piece
• Finely Sliced Garlic: 1 whole pod or 12 – 15 garlic cloves
• Cooking Oil: ½ cup
• Kashmiri Chili Powder: 2 teaspoons
• Coriander Powder: 2 teaspoons
• Garam Masala: 1 teaspoon
• Turmeric Powder: ½ teaspoon
• Water: 1 cup
• Curry leaves and green slit green chilies for garnish

1. For this, you need to cut the chicken into bite-size portion. Wash them with a little salt and vinegar for a couple of times. Then leave to drain for one about 30 minutes.
2. Once that is done, you need to marinate the chicken. That can be seen in the video that I have shared right down. Take a large bowl, add in the chicken pieces, add the powders from the spices marinade list.
3. Remember that we need to chill the chicken pieces for at least 2 hours before cooking. This will let the masala flavors seep into the meat.
4. After this, heat a pan, pour oil. Drop in the meat pieces and fry the chicken until cooked and lightly golden brown. You need to stir in between so that they are evenly cooked on all sides.
5. We are not looking for a deep-fry, but only shallow fry. This means the chicken should be lightly browned and all this should be done over medium heat. Cover it and let it cook for about 20 minutes. Then, switch off the gas and keep aside.
6. Meanwhile, take another large pan. Add a little oil - about 2 tablespoons. Place on medium heat and once hot, let's add the onions. Let it get a lovely light brown in color. Then add ginger and garlic. Once the raw smell disappears, you can go to the next step.
7. Add the masala powders, stir at low heat and then add a little bit of water.
8. Simmer the gravy for 2 minutes, check your seasonings and add a pinch of salt at this point.
9. Next, add in the chicken and mix well in the gravy. Cover, and let in cook for another 10 minutes. Once a thick film of gravy coats the chicken well, your roast recipe is done.

This needs to be served hot. At this point, if you feel you need more spice, add in a couple of fresh slit green chilies. Serve hot with rice or bread.