Chicken Roast Recipe - Delicious and irresistible - chicken roast ever so tasty.

This recipe is contributed by Member Renjini Selvan Velayudhan.

Main Ingredients : Chicken(चिकन), Oil(ऑइल)

Cuisine : Fusion

Course : Main Course_Chicken

Chicken Roast

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Roast checkout Chicken Tetrazini , Kolhapuri Chicken , Achari Mirchi Murgh , Persian Style Chicken . You can also find more Main Course_Chicken recipes like Country Style Chicken Stew, Coorgi Kori Kari, Braised Bean Sprouts Chicken, Thai Baked Drumsticks. Or try out these recipes from Fusion Cuisine like Chanachor aur Soya Kabab, Cheesey Chaat Dip with Crispies, Doodhi Halwa, Marie Delight.

Chicken Roast Recipe - How to make Chicken Roast


Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Chicken cut into small pieces1 kilogram

  • Oil 4 tablespoons

  • Kashmiri red chilli powder 2 tablespoon

  • Black pepper powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Ginger-garlic paste 2 teaspoons

  • Soy sauce 1 tablespoon

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Soy sauce 1 tablespoon

  • Tomato ketchup 2 tablespoons

  • Ginger chopped 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Onion cubed 4 medium

  • Green chillies chopped 2-3

  • Green capsicum cubed 1 medium

  • MSG 1/4 teaspoon


Step 1

Combine chicken pieces with turmeric powder, red chilli powder, black pepper powder, garam masala powder, ginger-garlic paste, soy sauce and salt. Mix well and set aside to marinate for half an hour.

Step 2

Heat one teaspoon oil in a non-stick pan. Add marinated chicken pieces and cook till soft, using a little water. Add tomato ketchup, mix well and remove from heat. Set aside. Heat four tablespoons oil in a non-stick kadai. Add ginger and garlic. Mix well and saute till golden.Add onion and green chillies. Mix well and cook till onion is soft. Add capsicum and mix well. Saute for three minutes. Add the cooked chicken, MSG and adjust salt. Mix well and cook on low for ten minutes or until dry.

Step 3

Serve hot with fried rice, noodles or naan.

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