Andhra Restaurant Style Chicken Roast

Ready in

45 mins

Cuisine

Indian · Andhra

Prep Time

20 min

Cook Time

25 min

Serving

3-4 People

Difficulty

Easy

Calories / Serving

~450 kcal

Spicy Level

Spicy
Recipe by Vismai Food on YouTube
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Measurements
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All Ingredients

For Boiling Chicken

All Ingredients

For Masala Powder

All Ingredients

For Roasting

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Boil the Chicken

    In a pan, add 1/2 kg chicken pieces, 4 broken green chilies, 1.5 cups of water (enough to submerge the chicken), 1/2 inch cinnamon stick, 5 cloves, 1/2 tbsp ginger garlic paste, 1 torn bay leaf, 2 cardamoms, salt to taste, and 1/4 tsp turmeric. Mix everything well.

  2. Partially Cook Chicken

    Cover the pan and cook the chicken on medium flame until it is 80% cooked. This should take approximately . Ensure not to overcook the chicken at this stage.

  3. Drain Chicken and Reserve Stock

    Once the chicken is 80% cooked, drain the chicken pieces using a sieve and reserve the chicken stock. Set both aside.

  4. Prepare Masala Powder

    Heat a dry pan on low flame. Add 6-7 cloves, 1 inch cinnamon stick, 1 tbsp coriander seeds, 1/2 star anise, 1/4 marati mogga, 4 cardamoms, and 1/2 tbsp cumin seeds. Roast these spices on low flame until they become fragrant, ensuring they do not burn.

  5. Grind Masala

    Transfer the roasted spices to a plate and let them cool completely. Once cooled, grind them into a fine powder.

  6. Sauté Onions and Aromatics

    In a clean pan, heat 4 tbsp of oil. Add 1 sliced onion and for . Then add 3 sprigs of curry leaves and 1/2 tsp ginger garlic paste. Fry well until the ginger garlic paste releases a smoky aroma.

  7. Roast the Chicken

    Add the 80% cooked chicken pieces to the pan. well on high flame for , turning the pieces occasionally to ensure even cooking and browning.

  8. Add Spices and Stock

    Sprinkle 1.5 tbsp of the freshly ground masala powder and 1.25 tbsp of chili powder over the chicken. Add 3-4 tbsp of the reserved chicken stock. Toss everything well on high flame for another . Add more chicken stock if needed to prevent the spices from burning and to ensure they coat the chicken evenly.

  9. Finish and Serve

    Just before serving, add salt to taste, 2 green chili slits, and a sprinkle of fresh coriander leaves. Squeeze the juice of half a lemon over the chicken. Toss quickly and serve hot as a starter, or with rasam rice or sambar rice.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
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  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Bay leaf?

    • 1/4 tsp dried thyme (per leaf)
    • Pinch of dried oregano

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Curry leaves?

    • 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Lemon juice?

    • Lime juice (1:1)
    • 1/2 the amount white vinegar — In dressings, savory dishes.

Helpful Tips

Small details that can improve the final result.

  • Flavour tipDo Not Overcook the Chicken

    Do not overcook the chicken during the initial boiling stage; 80% cooked is ideal to prevent it from shredding during roasting.

  • Flavour tipRoast the Masala Ingredients on

    Roast the masala ingredients on a low flame until fragrant, avoiding burning to prevent bitterness.

  • Flavour tipToss the Chicken on High

    Toss the chicken on high flame during the roasting stage to achieve a beautiful smoky flavor and prevent the spices from burning. Use reserved chicken stock as needed to keep the spices from drying out.

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