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Dry Chicken Roast
Prep Time
15 mins
Cook Time
25 mins

This spicy chicken will leave you wanting for more, the pepper, and the other spices will keep you warm during the cold. If you cannot handle spices, substitute the chilly powder with paprika|Kashmiri chilly powder, which will add flavor without the heat.

Course: Main Course
Cuisine: Indian
Keyword: chicken recipes, chicken roast, dry chicken roast, indian curries
Servings: 4
  • 2.2 pound 1 kg chicken, cut into 2-inch pieces
  • 3 tablespoons oil
  • 1 teaspoon mustard seeds
  • 2 green chilies slit
  • 2 sprig curry leaves
  • 1 tablespoon crushed ginger/ginger paste
  • 2 medium onions 2 cups finely sliced
  • 1 small tomato 1/2 cup finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chilly powder | paprika
  • 1 teaspoon oil
  • 1 teaspoon salt
SPICES (In a bowl)
  • 2 teaspoons chilly powder | paprika | Kashmiri chilly powder
  • 1 teaspoon garam masala
  • 2 teaspoons coriander powder
  • 1 teaspoon pepper powder
  • 1/4 cup finely chopped cilantro for garnish
  1. Mix the marinade to the chicken and let it sit for about 30 minutes.

    dry chicken roast marinade
  2. Add oil in a pan and place over medium-high heat. Add the mustard seeds and once it crackles, add green chilies + curry leaves + crushed ginger.

    dry chicken roast step 1
  3. Add the onions along with half a teaspoon of salt.

    dry chicken roast step 2
  4. Cook till the onions are translucent and slightly brown.

    dry chicken roast step 3
  5. Add the spices and saute for about a minute till the spices don't smell raw.

    dry chicken roast step 4
  6. Add tomatoes, saute, and then cover it till the tomato softens.

    dry chicken roast step 5
  7. Cook till you will be able to see a shiny oil layer on top.

    dry chicken roast step 6
  8. Put the marinated chicken pieces and turn the heat to high for 5 minutes till the water evaporates. Once the water evaporates, cover the chicken and let it cook for about 10 minutes.

    dry chicken roast step 8
  9. Open the pan and roast the chicken on medium-high heat, stirring regularly and making sure that the chicken doesn't get burnt. This gives a nice coating to the chicken and gets rid of any remaining gravy.

    dry chicken roast step 9
  10. Sauteing the chicken on medium to high heat during the last five minutes will ensure a dark and fried coating. The thick gravy coats the chicken and that is what makes this curry irresistible.

  11. Turn off the heat and add some finely chopped cilantro/coriander leaves.

    dry chicken roast step 10
  12. Serve with roti, rice or naan.

Recipe Notes

Using a wide pan (preferably non-stick) will roast the chicken uniformly. For more reddish color, sprinkle an additional teaspoon of paprika in the end and mix well.