This spicy chicken roast has become one of the most repeated recipes in my kitchen. It’s quick, it’s full of flavor, and chances are you already have everything you need to make it tonight.
Raise your hand if you’ve ever googled ‘quick chicken recipe’ late in the evening. This spicy chicken roast is what I wish someone had sent me years ago. The prep takes about 5 minutes, the whole thing is done in under half an hour, and it uses the kind of ingredients you’ll most likely already have sitting in your kitchen.
What you end up with is a rich, spicy, delicious chicken you want to scoop with a hot paratha until there’s nothing left on the plate. If you’ve loved recipes like my dhaba-style chicken curry or karahi chicken, do yourself a favour and try this one. It works just as well as a starter when you have people over, or even packed into a lunchbox the next day.
Ingredients for Spicy chicken roast
- Chicken Thighs: Boneless, cut into 1-inch cubes. Thighs stay juicy and tender even with the high-heat cooking.
- Marinade: Whisked curds, ginger garlic paste, Kashmiri chilli powder, red chilli powder, coriander, cumin, turmeric, garam masala, kasuri methi, lemon juice, tomato ketchup, and red chilli sauce. The ketchup and chilli sauce add a subtle sweetness that balances the heat really well.
- Onions & Tomatoes: Thinly sliced onions fried till golden form the flavour base of this dish. We add tomatoes to soften and bring everything together.
- Curry Leaves: Added towards the end for that fresh, aromatic finish.
- Butter: A tablespoon stirred in at the end rounds out the masala and adds richness.
- Oil: Any neutral-flavoured oil, such as sunflower for frying.
- Coriander Leaves: Freshly chopped, for garnish.
Frequently Asked Questions
You can, but thighs are strongly recommended. They stay juicy and tender throughout the cooking process, while breast tends to dry out quickly, especially on high heat. If you do use breast, keep a close eye on the cooking time and reduce it slightly.
Yes. Marinate the chicken as instructed, spread it on a lined baking tray along with the fried onions and tomatoes, and roast at 200°C for about 20 minutes. You won’t get the same pan-roasted finish, but the flavour will still be great.
This recipe uses minimal oil, is high in protein from the chicken thighs, and the marinade is yogurt-based. It’s a fairly balanced meal, especially when paired with a salad and roti.
Paneer works really well with this same marinade and method. You can also try it with prawns, but reduce the cooking time significantly as they cook much faster than chicken.
Richa’s Top Tips
- Don’t rush the onions. This is where most of the flavour in this recipe comes from. Give them the time to go properly golden brown for the most delicious flavor.
- Marinate for at least 45 minutes. The yogurt in the marinade tenderises the chicken while the spices work their way in. If you have time, a couple of hours or overnight in the fridge is even better.
- Use boneless chicken thighs, not breast. Thighs stay juicy and forgiving even if you cook them a minute or two longer. Breast dries out quickly and won’t give you the same result.
- Add a splash of water if the masala gets too dry. Just 2-4 tablespoons midway through cooking is enough. You want the masala to cling to the chicken, not stick to the pan.
Storage Tips
- In the fridge: Store leftover chicken roast in an airtight container for up to 3 days. The flavour actually gets better overnight as the masala settles into the chicken.
- Freezing: You can freeze this for up to a week. Thaw overnight in the fridge before reheating. The chicken holds up well, though the onions will soften a bit.
- Reheating tip: Reheat on the stove on low heat with a splash of water to loosen the masala. Add a small knob of butter right at the end to bring back that freshly cooked richness. Avoid microwaving if you can, as the chicken tends to dry out.
Serving Ideas
This spicy chicken roast pairs well with so many things, but here are a few favourites from the blog:
- With Lachha Paratha: This is how we eat it most of the time. Hot, flaky parathas with masaledar chicken for dinner is a hit every time.
- With Jeera Rice and Dhaba Dal Tadka: If you want to turn it into a full meal, this combo makes for a really satisfying plate.
- With No Yeast Naan: Tear off a piece, scoop up the chicken and masala, and you won’t need anything else on the table.
- With Cucumber Raita: If you like something cool on the side to balance the spice, this is the easiest option, and it works perfectly.
Did You Know?
When you fry onions till golden and caramelise them, the natural sugars break down through something called the Maillard reaction, creating entirely new flavour compounds that didn’t exist in the raw onion. That’s why a recipe can have the exact spices but taste completely different depending on how well you’ve browned your onions.
Honestly, the best thing I can say about this recipe is that it never lets me down. No matter how tired I am or how last-minute dinner is, this spicy chicken roast always comes through. I hope it becomes that recipe for you, too. If you try it, tag me on Instagram @my_foodstory and let me know what you think.
Watch Spicy Roast Chicken Recipe Video
Prevent your screen from going dark
-
Add all the ingredients for marinade to a bowl, toss to combine well with chicken. Set aside for 45 minutes – 1 hour.
250 gms boneless chicken thigh, ¼ cup curds, 1 tablespoon tomato ketchup, 1 teaspoon ginger garlic paste, 1 teaspoon kashmiri chilli powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon red chilli powder, 1 teaspoon red chilli sauce, 1 teaspoon kasuri methi, ¼ teaspoon salt, ¼ teaspoon garam masala powder, ¼ lemon juice
-
Heat oil in a flat bottomed pan, add onions & fry till golden. Add ginger garlic paste and cook for a few seconds till fragrant. Add tomatoes, salt & cook covered for 2 minutes till they soften.
1 tablespoons sunflower or any neutral flavored oil, ½ cup sliced onions, ½ teaspoon ginger garlic paste, ¼ cup sliced tomatoes, ⅛ teaspoon salt
-
Add marinated chicken along with marinade, if any and cook on high for a minute while stirring continuously. Cook covered for 15 minutes on low till the chicken is cooked well. You may add 2 – 4 tablespoons of water mid-way if the masalas get too dry.
2 – 4 tablespoons water
-
Add curry leaves, mix well, add butter and cook without lid on low for 2-3 minutes till the water dries up & chicken gets roasted well.
2 sprigs curry leaves, 1 tablespoon butter
-
Garnish with coriander leaves and serve.
2-3 tablespoons finely chopped coriander leaves
Calories: 217kcal, Carbohydrates: 7g, Protein: 18g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 92mg, Sodium: 486mg, Potassium: 358mg, Fiber: 1g, Sugar: 4g, Vitamin A: 631IU, Vitamin C: 19mg, Calcium: 56mg, Iron: 1mg
This article was researched and written by Harita Odedra.
