Kashmiri Chicken roast

Kashmiri Chicken roast

This chicken dish by Angeline D’Lima from Orlem, Malad West, is a super dish for a Sunday lunch. Its great when people share their recipes and I am happy to pass this on to you. When you do cook it give a big shout out to Angeline in the comments section. If you have a great recipe that you wish to share do that and I will cook it first and then credit it to you


1kg chicken
10 Kashmiri chillies
6 cloves garlic
1 tsp pepper powder
1tsp Garam masala
4 tbsp ghee
1tsp sugar

(Whole spices)
5 cloves
5 cardamom
2 sticks cinnamon
1 star anise
1 tsp whole pepper

For the Marinade:

5 Kashmiri chillies (boil for 5 mins)
5 cloves garlic
2 tbsps ghee
Garam masala powder 1 tsp
1 tsp sugar

Blend all to a super fine paste with very little water 👌🏻. Marinate for 1 hour minimum. For best results leave it for a day in the refregerator.

Cooking method:

Heat 2-3 tbsp ghee (more ghee is always welcome) 😜
Add whole spices.
Add 5 Kashmiri chillies (break into 2 pieces).
Add sugar – caramelize it together
Then add chicken
Fry till half cooked (toss it up)
Then cover with a deep lid and add water 💦 on top of the lid
Cook it on low flame for 15-20 mins
Stir occasionally!

If you’re potato fan
You can add potatoes
After adding the chicken.
Enjoy 😄👌🏻

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