Indian chicken roast recipe with step-by-step photos: Spicy and full of flavor, this chicken roast is one of the easiest and quickest chicken recipes to make. It uses simple, everyday ingredients and yields a dry, addictive preparation that pairs beautifully with rice or any Indian bread.
Chicken roast is popular throughout India and is commonly found on restaurant menus. Depending on the region, the exact spices and techniques may vary, but the basic idea is the same: well-spiced chicken cooked until the flavors concentrate and the dish becomes dry and flavorful.
This version is a family favorite — a dry, spicy chicken fry without tomatoes or yogurt. It comes together quickly, often in about 30 minutes, using ingredients that are easy to find. The same approach can be adapted for mutton, prawns, paneer, or mushrooms, though cooking times will differ.
The method starts by roasting and grinding whole spices to create a fragrant spice powder. The chicken is then browned with onions, ginger, and garlic, and cooked slowly in its own juices so the flavors deepen without adding extra water. For best aroma and taste, use freshly roasted and ground spices.
More chicken recipes:
- Chicken Fry
- Chicken Boti Kabab
- Dahi Chicken
Ingredients You Will Need
Chicken – Bone-in pieces give the best flavor and juiciness, though boneless can be used. Smaller pieces cook faster; adjust cooking time for larger cuts.
Cooking oil – Sunflower oil or ghee (clarified butter) can be used.
Onion – Finely chopped.
Ginger & garlic – About 7–8 garlic cloves and 1 inch ginger, crushed.
Whole spices – Kashmiri dry red chilies (or other chilies), coriander seeds, cumin seeds, cinnamon stick, green cardamoms, and cloves.
Salt – To taste.
Lemon juice – Freshly squeezed.
Coriander leaves – Fresh, chopped (optional).
Chicken Dry Roast Preparations Stepwise
Preparing the Spice Powder
- Dry-roast Kashmiri red chilies, green cardamoms, cloves, cinnamon, coriander seeds, and cumin seeds in a pan over low heat for about a minute, until fragrant.
- Transfer to a plate and let cool completely, then grind to a smooth powder and set aside.
Preparing the Chicken Roast
- Heat oil in a pan. When hot, add the chopped onions. Reduce the heat to medium-low and sauté until the onions turn golden brown.
- Add the crushed ginger and garlic and cook until the raw aroma disappears.
- Increase the heat to medium-high, add the chicken pieces, and sauté for about 2 minutes to sear the surface.
- Season with salt, reduce the flame to low, cover, and cook until the chicken releases its juices.
- Add the ground spice powder, mix well, cover again, and cook until the chicken is fully cooked and the spices cling to the pieces.
- Finish with fresh lemon juice and chopped coriander (if using). Give a final toss, switch off the heat, and serve.
Serving Suggestions
- Serve this chicken roast as a side dish with plain rice, flavored rice, or Indo-Chinese rice recipes.
- It also pairs well with Indian breads like roti and paratha, or South Indian staples such as dosa and appam.
- Serve as a snack or appetizer with green chutney and thinly sliced onion rings for a tasty starter.
Notes
- Use fresh spices for the best flavor. Old spices lose aroma and potency.
- Adjust the number and type of chilies to control heat. You can remove seeds and membranes to reduce spiciness.
- Replace oil with ghee to make a richer chicken ghee roast.
- Add curry leaves during the sauté stage for a South Indian touch.
If you try the recipe, please leave a comment and rating — feedback helps other readers and is always appreciated.
Recipe
Indian Chicken Roast | Dry Chicken Roast
Equipment
- Pan with lid
Ingredients
- 500 grams chicken bone-in, cut into small pieces (or 1.1 lbs)
- 3 tablespoon oil
- 2 medium-size onions, finely chopped
- 1 tablespoon ginger-garlic (7–8 garlic cloves + 1 inch ginger), crushed
- Salt to taste
- 1 teaspoon lemon juice, fresh
- 2 tablespoon fresh coriander leaves, finely chopped (optional)
- 4 Kashmiri dry red chilies
- 2 green cardamoms
- 2 cloves
- 2 inches cinnamon stick
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
Instructions
Preparing the Spice Powder
- Dry-roast the Kashmiri red chilies, cardamoms, cloves, cinnamon, coriander seeds, and cumin seeds together in a pan over low flame for about a minute until fragrant.
- Transfer to a plate and let cool completely. Grind to a smooth powder and set aside.
Preparing the Chicken Roast
- Heat oil in a pan. When hot, add the chopped onions. Reduce heat to medium-low and sauté until the onions turn golden brown.
- Add the crushed ginger-garlic and sauté until the raw smell disappears.
- Add the chicken pieces and sauté over medium-high flame for about 2 minutes to sear.
- Add salt, reduce the flame, cover, and cook until the chicken releases its juices.
- Add the ground spice powder, stir to combine, cover again, and cook until the chicken is done and the spices coat the pieces.
- Finish with lemon juice and fresh coriander (if using). Toss gently, turn off the heat, and serve.
Notes
- Use fresh spices for the best aroma and flavor.
- Adjust the number and type of chilies to control heat; remove seeds if you prefer milder heat.
- Use ghee instead of oil for a richer ghee roast variation.
- Add curry leaves while sautéing for a South Indian flavor profile.
Nutrition
Nutrition Disclaimer:
Nutrition information is an estimate and may vary based on specific ingredients and brands. For precise values, consult a registered dietitian or a nutrition calculator.