Roast Chicken | Indian Style Roast Chicken | Whole Roast Chicken | Chicken Recipe by Chef Smita Deo

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Chicken thighs are cheaper and still flavorful.

Marinate the chicken with garlic paste, ginger paste, turmeric powder, red chili powder, cinnamon powder, clove powder, pepper powder, and salt.

Drizzle 2 tbsp of oil on the chicken and marinate for at least 30 minutes, preferably overnight.

Heat 2 tbsp of oil in a kadai and fry sliced onions until slightly golden.

Add garlic paste and ginger paste to the onions and sauté for 1 minute.

Add turmeric powder and red chili powder to the onion mixture and mix well.

Let the mixture cool and grind it to a fine paste.

Return the paste to the kadai, add a little water, and mix well.

Add 1 cup of coconut milk, 1 cup of water, dry red chilies, kokam, curry leaves, coriander, and salt to the mixture and stir well.

Bring the sauce to a boil, then shut the flame and sprinkle with garam masala.

In a kadai, add 1 tbsp of oil and roast the marinated chicken on medium to low flame for 10-15 minutes on each side, flipping it halfway through.

While the chicken is cooking, steam vegetables like carrots, French beans, potatoes, and green peas, then sauté them with salt, pepper, and oil.

Once the chicken is cooked, drizzle the oil used for roasting over it for glaze and serve with sautéed vegetables and sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens