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Indian chicken roast curry(pan roasted).

Indian chicken roast curry(pan roasted).

 

Chicken roast curry, done the Indian way.

 

Pan-fried chicken, cooked with fried onions, and a mix of spice paste.

 

It’s an Indian dry chicken curry to accompany any meal.

 

Everything else you serve with this chicken roast curry will only add more taste to the meal you’ve already cooked.

 

You can make up a simple menu of ghee rice or make it complex with multiple dishes with this stovetop chicken roast.

pan roasted chicken parts over a stove top image.

 

Thank you note to my readers.

 

Save the recipe to your favorite Pinterest board!

Indian roast chicken.pan roasted chicken with Indian spices, ideal for simple rice and curry meals.

 

Utensils and appliances.

Large bowl to marinate chicken.

spice grinder part of your blender to make the wet paste.

Large pan or wok.

 

More Indian chicken recipes.

Chicken Chettinad curry.

 

Chicken korma masala curry.

 

Indian chicken curry.

 

Yogurt marinated pepper chicken curry.

 

Indian chicken chukka curry.

 

 

Storing-use glass container with a lid to refrigerate. use within a week.

 

Freezing- can be frozen up to a week. let the roast chicken curry cool and then store in zip lock bag or foil containers. 

 

Heating-remove from the freezer. let the curry reach room temperature.

 

Over a stovetop– transfer the chicken roast into a pan, add 1/4 cup water and gradually heat the curry.

 

Microwave- add 2 tablespoons of water and microwave for 3-4 minutes until the chicken curry is really hot.

 

Stop food wastage- this chicken roast curry can be frozen for a longer period of time. use a portion you want and the rest can be refrigerated or frozen.

 

recipe difficulty rating.

 

Why the chicken roast recipe has been rated as little care needed.

 

Although the ingredient list looks long, these ingredients will be familiar to you if you regularly make curries at home.

 

The ingredients can also be found in many Asian stores as well as any supermarkets.

 

The reason I labeled the difficulty of the recipe as above is that there are a few elements to be prepared before assembling all the ingredients to make the chicken recipe.

 

A single large pan or wok can be used to pan roast the chicken, frying the onions and finally assembling the roast chicken curry.

 

All you need to do is wipe clean the pan or wok with some kitchen paper towels in between or simply wash the pan.

 

 

 

Workflow to make chicken roast curry.

 

  • Make the fresh spice blend.
  • Marinate chicken.
  • Fry onions separately.
  • Make an Onion, green chilies, garlic, tomato paste.
  • Assembling all the ingredients.

 

Cooking time– as you look at the workflow you will notice there are a few components that need to be prepared before making the chicken roast. 

 

If you are serving lunch at 12.30 pm-1.30 p.m. make sure to start the curry at least 1 and a half hour early= 15 minutes to have all the ingredients ready + 15 minutes for the chicken to marinate + roughly 1 hour to have all the other components ready and cooking the roast chicken curry.

 

How to make

chicken 

roast curry.

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients.

Ingredients mentioned below use standard measuring cups and spoons.

To marinate chicken

700g of chicken pieces

2 teaspoon of black pepper powder

1 teaspoon of red chilies powder

Salt to season

1/2 teaspoon of turmeric powder

3 tablespoons of tamarind juice(if using tamarind paste 1 and 1/2 tsp)

 

To fry the onions

2 large onions sliced fine

1/4 cup oil

 

To grind

3 green chillies

4 garlic cloves

1 medium-sized onion cut into wedges

2-inch ginger piece

 

To make the chicken roast curry.

2 tablespoons of oil

2 small tomatoes chopped

A sprig of curry leaves(substitute with 2 bay leaves)

2-inch piece cinnamon

4 cardamom bruised

1 tablespoon of tamarind juice

1 teaspoon of pepper

Salt to season

4 tablespoon of oil

1 tablespoon of sugar

 

Method

How to marinate the chicken parts.

 

Place chicken parts in a bowl, add turmeric(1/2 tsp), pepper(2 tbs), red chilies powder(1 tsp), salt to season, turmeric, and tamarind(3 tbs-if using paste 1 and 1/2 tsp).

Mix well and marinate for 15 minutes.

chicken pieces in a plate ready to be marinated with Indian spices.

 

 

Use a large frying pan, pour in oil(1/4 cup) and gently fry the onions(2 large sliced fine).

 

Once the onions are done transfer them into a bowl with a paper towel to absorb excess oil.

deep frying onions in a pan.

 

How to pan roast the chicken parts.

 

By this time the pieces of chicken will be marinated. use the same oil you fried the onions to shallow fry the chicken parts over medium fire.

 

Shallow fry the chicken on all sides, turning the chicken parts to give them an even fry, use a few extra tablespoons of oil if needed.

 

Once you fry the chicken parts, transfer them to a bowl.

pan frying the marinated chicken parts in a wok to make the Indian chicken roast.

 

 

How to make the chicken roast curry.

Grind green chillies(3), garlic(4), onion(1 medium sliced) and ginger(2-inch) until you have a paste.

onions, tomato, green chillies, garlic,ginger blended in a small wet grinder for the chicken roast curry.

 

 

Use the same pan you used to fry the chicken, rinse the pan or simply wipe any dark residue left on the pan.

 

Pour in oil(1 tbs), warm it and then add the ground onion paste to the pan and cook over low medium heat for 3 minutes.

 

Add curry leaves(5-6 leaves, substitute with 2 bay leaves, tomatoes(2 small), cardamom(4 slightly bruised),cinnamon(1″piece).

cooking the onion spice paste, tomato, curry leaves over a stove top.

 

 

Cook the spices over low fire for 2-3 minutes.

cooking the spice paste down and how it looks once done.

 

 

Add the fried onions and combine with the chicken parts and the spice paste.adding the fried onions to the cooked paste.

 

 

Add the fried chicken and combine well.

Cook for 3 to 5 minutes before adding tamarind juice(1 tbs), sugar(1 tbs) and continue to cook the chicken over low medium heat.

Indian chicken roast curry- pan frying the marinated chicken parts.

Make sure to move the chicken parts around to avoid them sticking to the pan.

 

2 minutes before removing the roast chicken add pepper(1 tsp), increase heat, toss the chicken and immediately remove from heat.

 

Serve warm.

 

Yield: 4

Indian chicken roast curry(pan roasted).

Indian chicken roast curry(pan roasted).
Indian chicken roast curry(pan-roasted). 

Chicken roast curry, done the Indian way. 

Pan-fried chicken, cooked with fried onions, and a mix of spice paste. 

It’s an Indian dry chicken curry to accompany any meal.

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 15 minutes
Total Time 1 hour 30 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.

To marinate chicken

  • 700g of chicken pieces
  • 2 teaspoon of black pepper powder
  • 1 teaspoon of red chilies powder
  • Salt to season
  • 1/2 teaspoon of turmeric powder
  • 3 tablespoons of tamarind juice(if using tamarind paste 1 and 1/2 tsp)

To fry the onions

  • 2 large onions sliced fine
  • 1/4 cup oil

To grind

  • 3 green chillies
  • 4 garlic cloves
  • 1 medium-sized onion cut into wedges
  • 2-inch ginger piece

To make the chicken roast curry.

  • 2 tablespoons of oil
  • 2 small tomatoes chopped
  • A sprig of curry leaves(substitute with 2 bay leaves)
  • 2-inch piece cinnamon
  • 4 cardamom bruised
  • 1 tablespoon of tamarind juice
  • 1 teaspoon of pepper
  • Salt to season
  • 4 tablespoon of oil
  • 1 tablespoon of sugar

Instructions

    HOW TO MARINATE THE CHICKEN PARTS.

    Place chicken parts in a bowl, add turmeric(1/2 tsp), pepper(2 tbs), red chilies powder(1 tsp), salt to season, turmeric, and tamarind(3 tbs-if using paste 1 and 1/2 tsp).

    Mix well and marinate for 15 minutes.

    Use a large frying pan, pour in oil(1/4 cup) and gently fry the onions(2 large sliced fine).

    Once the onions are done transfer them into a bowl with a paper towel to absorb excess oil.

    How to pan roast the chicken parts.

    By this time the pieces of chicken will be marinated. use the same oil you fried the onions to shallow fry the chicken parts over medium fire.

    Shallow fry the chicken on all sides, turning the chicken parts to give them an even fry, use a few extra tablespoons of oil if needed.

    Once you fry the chicken parts, transfer them to a bowl.

    How to make the chicken roast curry.

    Grind green chillies(3), garlic(4), onion(1 medium sliced) and ginger(2-inch) until you have a paste.

    Use the same pan you used to fry the chicken, rinse the pan or simply wipe any dark residue left on the pan.

    Pour in oil(1 tbs), warm it and then add the ground onion paste to the pan and cook over low medium heat for 3 minutes.

    Add curry leaves(5-6 leaves, substitute with 2 bay leaves), tomatoes(2 small), cardamom(4 slightly bruised),cinnamon(1″piece).

    Cook the spices over low fire for 2-3 minutes.

    Add the fried onions and combine with the chicken parts and the spice paste.

    Add the fried chicken and combine well.

    Cook for 3 to 5 minutes before adding tamarind juice(1 tbs), sugar(1 tbs) and continue to cook the chicken over low medium heat.

    Make sure to move the chicken parts around to avoid them sticking to the pan.

    2 minutes before removing the roast chicken add pepper(1 tsp), increase heat, toss the chicken and immediately remove from heat.

    Serve warm.

     

    Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
    It’s free and on the blog, for you to try anytime.

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