Discover how to make a flavorful Desi Chicken Roast with this quick and easy recipe. Perfect for a special dinner, this dish is packed with spices and tradition. Follow our step-by-step guide to create a roast that will impress everyone at your table.
Ingredients
- Chicken (whole) 1 kg
- Yogurt 200 g
- Ginger paste 2 tbsp
- Garlic paste 2 tbsp
- Red chili powder 1 tsp
- Turmeric powder 1 tsp
- Coriander powder 2 tsp
- Garam masala 1 tsp
- Cumin powder 1 tsp
- Salt 1 tsp
- Lemon juice 2 tbsp
- Fresh coriander 2 tbsp
- Cooking oil 3 tbsp
Instructions
- Start by preparing the marinade. In a bowl, combine yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, cumin powder, salt, and lemon juice.
- Wash the chicken thoroughly and pat it dry with paper towels. Make deep cuts in the chicken for better marination.
- Rub the marinade generously over the chicken, making sure it gets into the cuts. Let it marinate in the refrigerator for at least 2 hours, preferably overnight.
- Preheat your oven to 200°C (390°F). Place the marinated chicken in a roasting pan.
- Drizzle cooking oil over the chicken to ensure it roasts to a crisp golden brown.
- Roast the chicken in the oven for 45-50 minutes, basting with the pan juices occasionally, until the chicken is cooked through and golden.
- Garnish with fresh coriander before serving. Enjoy your Desi Chicken Roast with naan or rice!
Notes
For extra flavor, marinate the chicken overnight. Serve with freshly baked naan or steamed basmati rice for a complete meal.
Nutrition Information
FAQ for Desi Chicken Roast Recipe
The main ingredients include a whole chicken, yogurt, various spices such as garam masala, ginger, garlic, and lemon juice.
Learn how to cook Desi Chicken Roast by marinating the chicken in a spice mix, roasting it in the oven, and serving with fresh coriander.
Yes, boneless chicken can be used, but adjust the cooking time as it will cook faster.
Serve it with naan, roti, or basmati rice for a complete meal.
The chicken is done when the juices run clear, and the meat is no longer pink inside.