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  • Writer's pictureJyothi Varne

Chicken Masala Roast

Indian cuisine has a huge variety of methods and recipes when it comes to cooking roasted chicken. From Tandoor, grill, wok style or the famous Kerala roast. All of these recipes have one thing in common - the meat is marinated to make it succulent, slow cooked and coated with a concoction of spices that gives it an immense flavour boost in every bite.

The star ingredient of this dish apart from Chicken is freshly ground peppercorns (do not use the packaged one ) and Kashmiri chilli powder. To add in some more intense flavour, I have used Chicken masala powder - you can use any brand thats available in your region since they pretty much have same ingredients. Use a good quality chicken that is fresh and does not require too much thawing. Since I personally feel thawing/ de freezing some how reduces the quality of meat tenderness. I made this one with bones , you can also make it boneless though. For best results let the duration of marination be overnight in a refrigerator.

P.S - this is a spicy dish , so please add in pepper & chilli powder basis your preference :)


1kg - Chicken

1 large cup of full fat curd

1/2 tbsp - Ginger paste

2 tbsp - Garlic Paste

2 tbsp - Kashmiri Red Chilli powder

1 tbsp - regular chilli powder

1tbsp - Coriander powder

1 tsp - Turmeric powder

1 1/2 tbsp - Chicken masala powder

1/2 tsp - Garam Masala

1 inch - Cinnamon stick

3-4 Cloves

3-4 Green Cardamon

4 -5 sprigs of curry leaves

3 tsp - Black pepper powder

Juice of half lime

1 tsp - butter

Salt to taste


1. Mix all the ingredients listed below to coat your chicken pieces :

1kg - Chicken

1 large cup of full fat curd

1/2 tbsp - Ginger paste

2 tbsp - Garlic Paste

2 tbsp - Kashmiri Red Chilli powder

1 tsp - Salt

2. Marinade the chicken for a minimum of 3hrs or for best results leave it overnight in a refrigerator.

3. In a deep wok, heat some oil and add the whole spices - cinnamon, cloves and cardamon

4. Turn down the flame to a medium simmer and add the marinated chicken, turmeric powder, coriander powder, chilli powder , chicken masala and salt to taste. Stir well for 3-5 minutes, check for spice levels and adjust basis preference.

5. Cook the chicken with a closed lid on for about 20-30 mins on a low flame. The meat needs to cook in its own water , but if you notice that its sticking to the bottom of your pan - add in 1/2 cup of water.

6. Once the meat is cooked - add in garam masala, pepper powder, lime juice and curry leaves for garnish. Stir well and cook for 3-5 minutes on a low flame.

7. Dish out hot by adding some butter over the chicken pieces. You may eat this as is like a starter or pair it with some rotis and dal rice.

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