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Chicken Dry Roast

  • Prep Time
    40 mins
  • Cook Time
    25 mins
  • Serving
    6 People
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Chicken Dry Roast, a quick-made recipe is a variation of traditional chicken fry.



  • Daily Value*


Check out this special chicken dry roast recipe!! You can use a mortar and pestle to crush fennel and caraway seeds. You will need a thick-bottomed deep frying pan and a mixing bowl.

1 Step

In a large mixing bowl, add 1 tbsp Kashmiri chilly, 1 tsp coriander powder, 1 tsp turmeric powder, half tsp garam masala, quarter tsp cinnamon powder, quarter tsp cardamom powder, 1 tsp crushed caraway seeds/shahi jeera, 1 tsp crushed fennel seeds, half tsp ginger paste, half teaspoon garlic paste, 1 tsp black pepper powder, 1 tbsp lemon juice, and required amount of salt. Mix this well with a spatula. Clean 1 kg chicken and cut it into small pieces. Add chicken to the mixing bowl and coat it well with the masala. Keep the marinated chicken aside and let it rest for at least half an hour.

2 Step

In a thick-bottomed deep fry pan, pour 2 tbsp coconut oil and let it heat on a medium flame. Once heated, add the marinated chicken and mix well in the oil. Close the pan with a lid and let it cook on a medium flame for 15 mins. After 15 mins, remove the lid and cook. Once the water evaporates, add sliced onion and mix. Dry roast the chicken in medium-high flame for 7-10 minutes. Add curry leaves and mix. Remove from flame and serve hot.


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