Chicken in Roasted Spices

Masala A medley of roasted spices adds a spark to this absolute must-have chicken dish.  I have used fresh and extremely fine spices for this recipe which I picked up myself on a holiday to Coorg recently. I am sure the fresher and finer are the spices you use, the more will this dish appeal to you and linger on your taste buds.

SpicesThe flavour of this chicken roast is enhanced by lacing the chicken with some mace strands towards the end. I love teaming this recipe with Malabar paranthas (layered flaky parantha made using refined flour, egg and oil) but will also recommend naans and tandoori rotis (Indian bread). The ingredients are easily available and the recipe is easy and quick to make at home as well. This dish is light on the tummy and I really do hope you enjoy one of the personal favorites of mine.

Chicken roasted spices

Chicken In Roasted Spices
A medley of roasted spices adds a spark to this must-have chicken dish...
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  1. 1/2 kg chicken
  2. 1 medium size onion
  3. 1.5 tbsp ginger garlic paste
  4. 1 tsp kashmiri chili powder
  5. 1/2 tsp turmeric powder
  6. 1 green chili
  7. 2 dry red chilis
  8. 1 bay leaf
  9. 1 tsp oil
  10. a handful of coriander leaves
  11. salt to taste
Whole Spices
  1. 1.5 tbsp coriander seeds
  2. 1 tbsp black pepper corns
  3. 1 tbsp cumin seeds
  4. 1 tsp fennel seeds
  5. 2-3 black cardamoms
  6. 3-4 green cardamoms
  7. 4 cloves
  8. 2" cinnamon stick
  9. 1" thin mace strand (optional)
  10. 1/4 tsp nutmeg powder
  1. To start off, you need to dry roast all the spices mentioned above but for nutmeg. In case you decide to use mace powder, I suggest adding it right at the end to enhance the flavour of the dish.
  2. Keep roasting the spices till you hear a sharp crackling noise and can make out a pleasant aroma.
  3. Take the roasted spice mix off the flame and powder it coarse using a mortar and pestle. You can also use a mixer; just ensure that you keep the powder coarse which is key to this particular roast.
  4. Now in a pan or kadhai heat a little oil. I chose mustard oil for my dish, but you can use any oil of your choice.
  5. Add thinly sliced onions to the heated oil and fry till golden brown. Keep stirring and make sure that the onions are not burnt.
  6. Add the ginger garlic paste, bay leaf, dry red chilis and split green chili into the kadhai. Let it all cook for 2 minutes.
  7. Now add the washed, cleaned and dried chicken into the pan and mix well. Add turmeric and kashmiri red chili powder and ensure that the chicken pieces are laced completely with the mixture.
  8. Let it simmer on a low to medium flame for around 2 minutes.
  9. Now add 2 tablespoons of the ground masala that we had prepared initially. Keep aside the remaining masala for using in the end.
  10. Cover the dish (half) using a lid and let it cook on a low flame for around 3-4 minutes.
  11. Add 1/4 cup warm water, cover the lid completely and let it cook till the chicken is soft and tender. You can adjust water to make the gravy thick or thin, just as you like it.
  12. When done, add coriander leaves, 1 teaspoon of the remainder of the ground masala and nutmeg powder. Mix well and voila, your chicken dish is ready to serve.
Pepper Garlic Kitchen


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