Chicken Dry Roast

chicken dryroast


For marination

  • Chicken – 250 gms boneless small pieces
  • Turmeric powder -1/4 tspn
  • Ginger-garlic paste – 1/2 tspn
  • Garam masala – 1/4 tspn
  • Pepper powder – 1/4 tspn
  • Salt – as required

For roasting

  • Onion – 2 small sliced
  • Tomato – 1 chopped
  • Green chilly – 1 slit
  • Curry leaves – 1 spring
  • Ginger-garlic paste – 1/2 tspn
  • Turmeric powder -1/4 tspn
  • Coriander powder – 1 tspn
  • Chilly powder – 1 tspn
  • Garam masala – 1/4 tspn
  • Fennel seeds – 1/4 tspn
  • Oil- 1 tblspn+ 1 tblspn


  • Marinate chicken pieces with the ingredients under marination and keep aside for 20 mins
  • Add a little water and cook the chicken pieces until 80 percent done.
  • Take a heavy bottomed pan and add oil and splutter the fennel seeds followed by curry leaves.
  • Now add sliced onions and saute until translucent, next add ginger-garlic paste and saute until their raw smell goes and onions turn golden brown. Add turmeric powder and saute for 1┬áminute. Next add the rest of masala powders(coriander powder, chilly powder and garam masala) and mix well on a low flame until the masalas are well roasted.
  • Next add chopped tomatoes and saute until the tomatoes turn mushy and oil starts separating.
  • At this stage, add cooked chicken pieces along with the water content and give a nice mix. Keep it on a low flame and mix it occasionally until all the water content has evaporated and┬áchicken pieces are well coated in the masala. Add 1 tblspn oil and give a nice mix . Finally you can add a little crushed pepper(optional).

Thank you


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