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Best Chicken Roast Recipe

Best Chicken Roast Recipe

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Today, I am thrilled to pass on the tantalizing secret of the chicken roast recipe that I learned from Nayak Restaurant, In this blog post. Living in the Goregaon area of Mumbai, I had the privilege of residing right next to Nayak Restaurant, a place that held a special spot in my heart. The restaurant’s menu was a treasure trove of delectable chicken dishes, including tantalizing options like chicken roast, tandoori chicken, chicken lollipop, and honey chicken. Weekends often saw us making a beeline for Nayak Restaurant to savor these mouthwatering delicacies, and on days when we couldn’t make it, we’d order some of their chicken items to relish at home. Such was my regular patronage that I had established a friendly rapport with the restaurant manager. In the course of our conversations, I once inquired about the secrets behind their incredibly delicious chicken recipes, and it was on that day that he decided to share the closely guarded restaurant-style recipes with us. I will guide you through the steps to create a sumptuous chicken roast that will leave your taste buds dancing with delight.

The Allure of Chicken Roast Recipe in Restaurants:

When you think of dishes that are of restaurant-caliber, you picture a perfect fusion of flavours, juicy meat, and flawless presentation. The chicken roast recipe served at restaurants is no exception. It is the ideal dish for a special lunch at home or a get-together with friends and family because it exudes refinement and cosines.

Chicken Roast Recipe Ingredients:

For the marination of chicken:

  • 2 chicken leg pieces
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Salt
For making paste: (soak for 10 minutes)
 
  • 1 teaspoon melon seeds
  • 2 teaspoons of poppy seeds
  • 1 green chilli
For Gravy:
  • 2 medium-sized onions (paste)
  • 1 teaspoon ginger-garlic paste
  • 2 teaspoons of ghee
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons of curd
  • 1 teaspoon sugar
  • 1 tablespoon garam masala
  • 8-9 raisins
  • 1 teaspoon parsley or coriander leaves (chopped)
 

Chicken Roast Recipe Instructions:

1. Give a cut into the chicken leg pieces. So that when cooked, the spices penetrate inside the chicken well.
2. Marinate the chicken pieces with salt and ginger paste. red chili powder, and lemon vinegar/ lemon juice for 5 minutes. If you need to leave it longer.
3. Heat mustard oil in a frying pan.
4. Add the marinated chicken pieces to the pan. Fry for 2-3 minutes. And keep it aside.
5. Add ghee and a little more oil to the frying pan. Add onion paste and sprinkle salt to taste.
6. Next, add ginger-garlic paste. And sauté for 5 minutes until the mixture turns fragrant.
7. Add red chili, turmeric powder, and curd. Fry for 15 minutes until the masala starts to release oil.
8. Dunk the chicken pieces and cook for 15 minutes over medium heat. Add the poppy-melon seed paste, coat thoroughly, and cook for 5 minutes. 
9. When fried, add 1 cup of hot water and cook for 10 minutes.
10. When the chicken has roasted and most of the water has been cooked off, add the garam masala, raisins, ghee and garnish with parsley /coriander leaves. Cook for another minute and remove from the fire.
 

Serving Suggestion:

While your chicken roast recipe is in the oven, let’s talk about presentation. Restaurant-style dishes are all about aesthetics. Consider using a beautiful serving platter, garnishing with fresh coriander, onion, and arranging lemon slices for that extra touch of elegance.
 
 

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Best Chicken Roast Recipe
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Best Chicken Roast Recipe

Recipe by Roj RannaghareCourse: ChickenCuisine: Indian
Servings

1

servings
Prep time

15

minutes
Cooking time

1

hour
Calories

300

kcal

Ingredients

  • For the marination of chicken:

    2 chicken leg pieces
    1/2 teaspoon ginger paste
    1/2 teaspoon red chilli powder
    1 teaspoon lemon juice
    1/2 teaspoon Salt

  • For making paste: (soak for 10 minutes:

    1 teaspoon melon seeds

    2 teaspoon poppy seeds

    1 green chilli

  • For Gravy:

    2 medium-sized onion, (paste)

    1 teaspoon ginger-garlic paste

    2 teaspoon ghee

    1 teaspoon red chilli powder

    1/2 teaspoon turmeric powder

    2 tablespoon curd

    1 teaspoon sugar

    1 tablespoon garam masala

    8-9 raisins

    1 teaspoon parsley/coriander leaves (chopped)

Directions

  • Give a cut into the chicken leg pieces. So that when cooked, the spices penetrate inside the chicken well.

  • Marinate the chicken pieces with salt and ginger paste. red chilli powder, and lemon vinegar/ lemon juice for 5 minutes. If you need to leave it longer.

  • Heat mustard oil in a frying pan. Add the marinated chicken pieces to the pan. Fry for 2-3 minutes. And keep aside.
  • Add ghee and a little more oil to the frying pan.
     

  • Add onion paste and sprinkle salt to taste.

  • Next, add ginger-garlic paste. And saute for 5 minutes until the mixture turns fragrant.

  • Add red chilli, turmeric powder, and curd. Fry for 15 minutes until the oil masala starts to release oil.

  • Dunk the chicken pieces and cook for 15 minutes over medium flame. Add the poppy-melon seeds paste, coat thoroughly and cook for 5 minutes. 

  • When fried, add 1 cup hot water and cook for 10 minutes.

  • When the chicken has roasted and most of the water has been cooked off, add the garam masala, raisins, ghee and garnish with parsley /coriander leaves. Cook for another minute and remove from the fire.

Tops Tips:

  • I have provided the preparation of Chicken Roast Recipe instructions for one serving here. If you wish to prepare this dish for two or four people, you should adjust the ingredients accordingly, keeping the portion size for one person as a reference

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