This chicken roast recipe is adapted from the "My Treasure My Pleasure" blog by Anita. Her blog and recipes were one of my initial inspirations to start this blog. I have been making this chicken roast for sometime now (read years!) and it is always a hit. There is no fancy ingredient needed and it is a simple recipe, except for the amount of time you need to roast. The more you roast the tastier and darker the roast becomes; and that rule applies to any traditional roast dishes!
Print / Save this RecipeServes 6-7 people
| Coconut Oil | - 3 tbsp + 2 1/2 tbsp (as needed) |
| Onion | - 4 (thinly sliced - around 2.75 lbs) |
| Ginger Garlic Paste | - 2 1/2 tbsp |
| Turmeric Powder | - 1 tsp |
| Chilly Powder | - 2 tbsp |
| Coriander Powder | - 3 tbsp |
| Garam Masala | - 2 tsp |
| Chicken | - 2 lbs |
| Salt | - to taste |
| Curry Leaves | - 3 twigs |
- Heat 3 tbsp of oil in a pan and add the thinly sliced onions and saute it until they turn transparent.
- Add the ginger garlic paste and saute until the raw smell is gone.
- Add turmeric powder, coriander powder, chilly powder and garam masala and saute for 2-3 minutes.
- Add the chicken pieces and salt and mix well with the masala.
- Add a twig of curry leaves and let the chicken cook. There will be water coming out of the chicken, so additional water will not be needed.
- Let the water dry up. If the chicken is not cooked, when the water starts to dry up, add additional water as needed and cook.
- Once the water starts to dry up, add additional oil as needed and keep sauting until it reaches a dark brown color.
- Add the remaining curry leaves and serve the chicken roast.
