Chicken Dry Roast

I am having fun times these days, vacationing in my home town. Late night chats, homely food and lots and lots of family time. I was enjoying every moment of my break for a week and then the pampering over dose bored me.  I wanted to head to the kitchen and get cooking. I decided to serve something special for lunch and chose to serve chicken to the bunch of chiketarians at home. I made this quick and simple chicken dry roast for lunch and got some good compliments. So, I thought of sharing the recipe on the blog.


Preparation time: 1 hour

Cooking time: 30 mins


For marination:

  • Chicken – ½ kg
  • Chili powder – 1 tbsp
  • Turmeric powder – ½ tsp
  • Ginger paste – 1 tsp
  • Garlic paste- 1 tsp
  • Black pepper powder – 1 tsp
  • Salt – to taste
  • Oil – for shallow frying

For masala:

  • Onion – 2 big
  • Tomato – 1 big
  • Chili powder – 2 tbsp
  • Coriander powder
  • Turmeric powder – ¼ tsp
  • Ginger- garlic crushed – 1 tbsp
  • Oil – 2 tbsp

For garnishing:

  • Fried Onion -1 medium (thinly sliced)


Marinate the washed chicken with the items listed under ‘for marination’ and refrigerate it for 1 hour or more.


Shallow fry the chicken pieces for 2 minutes. We don’t have to fry it till cooked. Simply fry till the outer portion gets a little brown and keep aside.


Heat a pan and add oil to it. Sauté onion till brown


Add ginger-garlic paste and tomato to this and sauté well till the tomato gets well cooked.


Add chili powder, coriander powder, turmeric powder and sauté further till the raw smell goes off and the masala turns brown.

20150324_150838 20150324_152033

Now add the fried chicken to this masala and cook with the lid on. Allow it to cook for 5 -8 minutes so that the chicken leaves water.


Now add ½ cup water to this and cook the chicken well.


Now increase the flame and fry till the gravy thickens.


Move to a serving dish, garnish with fried onion and serve hot.




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