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Spicy Chicken Roast - South Indian Style

Ready in

90 mins

Cuisine

Indian · South Indian

Prep Time

45 min

Cook Time

45 min

Serving

3-4 People

Calories / Serving

~300 kcal
Recipe by Jinoo's Kitchen on YouTube
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Measurements
Tap an ingredient to mark it ready0 of 22 ready
All Ingredients

For Spice Powder

All Ingredients

For Marination

All Ingredients

For Tomato Paste

All Ingredients

For Cooking

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. 1

    Prepare Spice Powder

    Dry roast 1 tbsp coriander seeds, 1/4 tbsp cumin seeds, 2 tbsp peppercorns, and 1/4 tbsp fennel seeds in a pan until fragrant, about . Transfer the roasted spices to a grinder and grind them into a medium coarse powder.

  2. 2

    Marinate Chicken

    In a bowl, combine 1/2 kg chicken pieces, 3/4th of the prepared spice powder, 1 tbsp ginger garlic paste, 1/4 tsp turmeric powder, and salt to taste. Mix everything thoroughly to coat the chicken. for .

  3. 3

    Prepare Tomato Paste

    Blend 2 chopped tomatoes and 2 tbsp fried gram into a smooth paste.

  4. 4

    Sauté Onions

    Heat 2 tbsp oil in a pan. Add 1 cup finely chopped onion and until it turns golden brown, approximately .

  5. 5

    Add Ginger Garlic Paste

    Add 1 tsp ginger garlic paste to the browned onions and for until the raw smell disappears.

  6. 6

    Cook Tomato Paste

    Add the prepared tomato paste to the pan. Cook, stirring occasionally, until the oil separates from the paste and it thickens, approximately .

  7. 7

    Add Dry Spices

    Add 1/8 tsp turmeric powder, 1/2 tsp chili powder, and 2 tbsp coriander powder to the tomato mixture. Mix well and cook for until the spices are fragrant.

  8. 8

    Add Marinated Chicken

    Add the chicken to the pan. Mix thoroughly to coat the chicken with the spice mixture. Add salt to taste, if needed.

  9. 9

    Cook Chicken

    Pour 1.5 cups of water into the pan. Mix well, cover with a lid, and cook until the chicken is tender and cooked through, approximately .

  10. 10

    Finish the Roast

    Once the chicken is cooked, remove the lid. Add the remaining 1/4th of the prepared spice powder, curry leaves, 1/8 tsp soya sauce, and a large squeeze of lemon juice. Mix everything well and cook uncovered for 5 more minutes until the gravy thickens to a roast consistency.

Before You Cook

Helpful details before you start
Spice LevelMedium
Ginger · Chili powder
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 3 swaps
  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)
  • 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.
Ingredient Substitutions
  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)
  • 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.
AllergensThis recipe contains soy.
soy

Variations

Simple ways to adapt this recipe.

  • 1
    This recipe can be adapted

    This recipe can be adapted for other meats like mutton or paneer.

  • 2
    For a thicker gravy

    Reduce the amount of water or cook longer uncovered.

  • 3
    Add a pinch of garamCustomise

    Add a pinch of garam masala at the end for an extra layer of aroma.

Helpful Tips

Small details that can improve the final result.

  • 1
    PreparationFor Best Flavor

    Marinate the chicken for at least 1 hour or overnight in the refrigerator.

  • 2
    Flavour tipAdjust the Amount of Chili

    Adjust the amount of chili powder to suit your spice preference.

  • 3
    Flavour tipEnsure the Onions Are Fried

    Ensure the onions are fried until golden brown for a rich, sweet base.

  • 4
    Flavour tipCook the Tomato Paste Until

    Cook the tomato paste until the oil separates to remove raw flavor and deepen the color.

Your Notes

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