Dry Chicken Roast

Read this last week as a fellow blogger’s status update on FB, loved it so sharing it over here…

“There’s a word for it,” she told me, “in French, for when you have a lingering impression of something having passed by. Sillage. I always think of it when a firework explodes and lights up the smoke from the ones before it.”
“That’s a terrible word,” I teased. “It’s like an excuse for holding onto the past.”
“Well, I think it’s beautiful. A word for remembering small moments destined to be lost.” 
― Robyn Schneider, The Beginning of Everything.

I have so many times in the past mentioned about umma always takes up the task of deciding the main course when we have guests around, very recently being in the Fruit Custard post that I had done. Well, this is one of the main item that she makes. Not fried and not roasted, this dish is kind of a crossover! I love the way how my umma makes this so effortlessly and makes it taste the same – of course, delicious! – each time she makes it. The time she made this, I ensured that I stood next to her and made her measure out the ingredients she was putting into it so that I could record it for my future reference, and also for all of you who would love to try!!! A hassle free chicken dish which goes so well with chapathis or any pulao…



Dry Chicken Roast

Course Main
Cuisine Fusion
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Rafeeda


  • 1 kg chicken cut into small pcs
  • 1 tsp Kashmiri chilli powder
  • 1/2 tsp red chilli powder
  • 1/2 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 2 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 tsp garam masala
  • 1/2 tsp fennel powder
  • Salt to taste
  • 1 tbsp vinegar
  • 5-6 curry leaves chopped
  • 2 tbsp coconut oil
  • 2 tbsp tomato paste
  • 1 tbsp tomato ketchup
  • 1 tbsp soya sauce
  • 1 onion roughly chopped
  • 1 capsicum cubed
  • 3 green chillies slit


  • Combine the ingredients "for paste" in a bowl and coat the chicken well. Set aside for 30 minutes.
  • In a wok, heat coconut oil and add the marinated chicken into it and cook on meduim-low flame, stirring in between to ensure that the chicken does not stick to the pan.
  • When the chicken is half done, add in the sauces and keep cooking till done. Sprinkle water occasionally if needed, but the chicken should cook in its stock.
  • Finally add the onion, capsicum and green chillies and cook for a further five minutes. Switch off and serve warm.

Join the Conversation

  1. Chicken looks yum! And I love the bowl!!

    1. Thank you so much Beulah…

  2. yummy yummy in my tummy

    1. Thank you so much Linsy…

  3. Chicken looks so yummy… tempting dish…

    1. Thank you so much Jaspinder…

  4. chicken is any form is our favourite

    1. Thank you so much Babitha…

  5. Loved this yummy chicken roast..

    1. Thank you so much Gloria…

  6. Very tempting …………I really feel it eat it frm my lappy screen……….

    1. Thank you so much Remya…

  7. Tempting chicken roast..

    1. Thank you so much Shabbu…

  8. uff..it looks so inviting….mouthwatering here

    1. Thank you so much Anupa…

  9. tempting chicken roast

    1. Thank you so much Jaleelaakka…

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