Chicken Roast

Chicken Roast1  I was absolutely clueless on what to make for dinner two nights back! All I knew was that I wanted meat (yea, I like meat for dinner and veg for lunch!), that which is really spicy and has a thick gravy/paste to it. That’s when I remembered seeing a recipe called “Simply Chicken“,  that was posted by a dear food blogger friend, Biny Anoop, from Ireland. It appealed to me the second I saw her description about the dish as….”vveeeeeeerrrrrrryyyyy spicy”, and Favourite-d it immediately. I have saved many recipes from Biny’s blog, marking each as a “must try”…but never got the chance to try until today (*makes a mental note to experiment the rest too*).Chicken Roast3

Big Mistake! Big Big Mistake. …that I didn’t try this chicken out earlier! 🙂  The Simply chicken dish was Simply delicious. Both, husband and son, loved it. What more could I ask for??

If you are following Biny’s recipe as is…she says it may be very spicy for many chilli intolerant people out there. For e.g. my husband. So what I did unintentionally was… increase the quantity of chicken (because that’s what I had –  1 kilo chicken instead of 750 grams) and let the chilli powder remain the same. And so it was perfectly spiced. Not like if I had only 750 grams chicken, I would reduce the amount of chilli… I would have still put in the required chilli powder and have no problem. I love my food as spicy as spicy could get because I say : if you’re not sweating, you are not eating. :-p

Anyways…it would be an understatement to say,this dish was everything I wanted my meal to be. Just Perfect!

So here’s what I did …. very small changes made:

Chicken Roast2



  • Chicken, cleaned and cut into medium size pieces – 1 kilo ( recipe asks for 750 grams)
  • Onions – 4 medium, sliced thinly
  • Ginger – 1 inch minced
  • Tomato – 1 chopped
  • Garlic – 4 to 5 pods minced
  • Green chilli – 2 slit
  • Curry leaves – 2 sprig
  • Chilli powder – 1 tablespoon
  • Coriander powder – 2 tablespoons
  • Turmeric – 1/2 teaspoon
  • Pepper powder – 2 teaspoons
  • Garam masala – 1/2 tablespoon
  • Mustard seeds – 1 teaspoon
  • Salt as per taste
  • Water – 100 ml
  • Oil – 2 tablespoons


Heat oil in the pan and splutter the mustard seeds.

Add in the ginger and garlic.Saute it for a minute.

Add the onions,curry leaves and green chilli. Saute it till the onions are cooked.You may add some salt to sweat the onions.

Add the chopped tomatoes and saute till it gets a little mushy too

Then put the chilli, coriander,turmeric, pepper and garam masala powder.Roast it for a minute.

Add in the chicken pieces.Coat the chicken with the masala.

Now add water and cover the pan. Let it dum for 15 minutes on a medium flame or till the chicken is cooked.

Now either you can take the lid off and let the water evaporate, so that the gravy is thick and coats the chicken well. Or you can let the chicken have a little extra gravy, like what I did (because we as a family like a little dipping of our chapatis in some gravy).

Garnish with onions and curry leaves. Serve with rotis, naan, bread or rice.


This entry was posted in Chicken Recipes, Side dish and tagged , , , , , . Bookmark the permalink.

5 Responses to Chicken Roast

  1. Babygirl says:

    I’m not too fond of the spicy but I can say this chicken roast looks amazing. I mean wow. Nice post.

    • Renee says:

      Thanks for the comment. Many including my husband don’t like their food spicy..but you can always reduce the chilli or add paprika in place of it. Or else, serve it with another side dish that kind of balances the spice….

  2. hasna says:

    chicken roast luks different….didnt get time to read ths completely…bt yaa..bookmarked ths one & will go thru this soon….luvly place….

    • Renee says:

      Actually it was called “Simply chicken” from where I had adapted the recipe…I changed the name to Chicken Roast b’cos it looked n tasted more like that.

  3. hasna says:

    french thyme is available in all supermarkets in the herb section…..u can use the dried version too….

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