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Madras chicken roast in 30 minutes!

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Chicken Roast in 30 minutesTender juicy pieces of chicken marinated and roasted with spices to perfection.

Unfortunately I deleted all my step-by-step pictures for this recipe. However, the final product came like a charm. So had to share it.

I am a vegetarian and I cook meat only for my friends and family. So, when I cook recipes like this and if they say this is good I save it for the next time to take picture. I wish I had a loved one to just taste recipes for me to suggest :). This has been loved every single time I made last three times so had to share the recipe.

Tops for this recipe:

  • I have used kashmiri red chillies for this recipe. You can use Byadagi chillies as well for this recipe.
  • I use a large skillet to prepare the dish. And place the chicken pieces in one layer. This ensures uniform heating and cooking.

chicken ghee roast

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Madras chicken roast Suki’s Style!!!
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Roast & grind:
  • • Coriander seeds – 1 tbsp
  • • Cumin seeds – 1 tbsp
  • • Fennel Seeds – 1.5 tsp
  • • Dry kashmiri red chilli – 8
  • • Pepper – 1.5 tsp
  • • Garlic – 7 cloves
  • • Ginger – 1 inch
  • Chicken Marination:
  • • Chicken - 400 gms cut into bite size pieces, no skin
  • • Yogurt – ½ cup
  • • Salt – 1.5 tbsp
  • • Turmeric powder – ¼ tsp
  • Chicken Roast Gravy
  • • Ghee (clarified butter) – 2.5 tbsp
  • • Oil – 1 tbsp
  • • Curry leaves - 8
  • • Coriander leaves – 1 tbsp, chopped finely.
  • • Lemon juice – 1 tsp to garnish
Instructions
  1. Marinate the chicken with yogurt, salt and turmeric powder and set aside for 30 minutes
  2. Take a pan and add the marinated chicken and let it get cooked for 15 minutes. If you have leftover water from cooked chicken save it separate to add to masala.
  3. Take a pan, roast coriander seeds, cumin seeds, fennel seeds, dry red chilli, pepper, garlic and ginger for 3-5 minutes in medium heat. Blend into smooth paste.
  4. Add oil and ghee in the same pan, add curry leaves, add the blended paste, and leftover water from chicken if there and let it boil for a minute in medium heat and then add the boiled chicken and mix well.
  5. Let it roast for 5 minutes until it gets brown roasted here and there. Check for salt or add now.
  6. Garnish with lemon juice and chopped coriander leaves,
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Turkey Gumbo

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Turkey_GumboInstant Pot Gumbo is so easy to make! Loaded with turkey and veggies, this gumbo is BURSTING with flavours!

Gumbo

New Orleans has a bunch of signature dishes – Jambalaya, etouffee, boudin, red beans and rice…the list goes on. Gumbo is at the top of the list for me

Gumbo is more than a dish. Gumbo is the perfect description of New Orleans. A collision of cultures mixing into the perfect pot of soup delivered to us. Gumbo, when made properly, really defines deep flavours.

I made this in an InstantPot which takes minimal work whether you’re making it for 2 people more. Make a nice, big pot of it and serve it over rice.. It saves us lots of time!

 

What do you do with the leftovers?

Like a lot of stews and such, this only gets better after sitting in the fridge for a day or so. Let any leftovers cool, then pour into an airtight container to keep in the fridge. Leftovers can be heated either on the stovetop or simply in the microwave.

 

Why Turkey?

I am excited to continue to partner with Think Turkey this year to make some amazing dishes for you. Most of the world is embracing fitness and healthy living, and turkey is a highly crave-able protein for everyone doing so.

When you cook with Canadian Turkey, you’re supporting the country’s 500+ turkey farmers, which is something to feel great about.

The protein tastes delicious in any cuisine – from Indian to Moroccan – and can be served with any numbers of sides like bread, Basmati rice or Indian rice.

Turkey_Gumbo-3

My favourite other Turkey recipes:

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Turkey Gumbo
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Roux:
  • • ½ cup of vegetable oil
  • • ½ cup of all-purpose flour
  • • 500g Turkey Breast – sliced into six pieces
  • • 2 Tbsp of olive oil
  • • 1 onion diced
  • • 1 bell pepper diced
  • • 1 cup celery chopped
  • • 1 cup okra sliced
  • •
  • • 3 cloves garlic minced
  • • 2 cups diced tomatoes
  • • 2 cups vegetable broth
  • • 1 tsp smoked paprika
  • • 2 bay leaves
  • • 1 tsp kosher salt
  • • ¼ tsp black pepper
  • • cayenne pepper to taste
  • • 2 Tbsp chopped coriander to garnish
Instructions
  1. Roux: To make the roux, heat the oil on medium high in a cast-iron skillet or pan. Start adding flour a little bit at a time. Stir continuously for 20-25 minutes until the roux is a dark praline brown. Remove from the heat. Set aside.
  2. Press the ‘sauté’ option on your Instant Pot
  3. Season turkey pieces with ½ tsp of salt and ½ of pepper.
  4. Pour 1 Tbsp olive oil in Instant Pot. Ensure to coat oil over the whole bottom of the pot. Place the six turkey pieces. Brown both sides by cooking each side for 2 minutes. Remove and set aside.
  5. In the same pot, add the remaining olive oil.
  6. Add onion, peppers, celery, okra and garlic.
  7. Sauté for 2 minutes and then add tomatoes.
  8. Add broth, paprika, bay leaves, salt and pepper.
  9. Close lid and pressure-cook at high pressure for 7 minutes, then 15 minutes natural release.
  10. After 15 minutes, turn the venting knob to release the remaining pressure.
  11. Remove turkey pieces from the Instant Pot and shred the meat slightly. Add the shredded meat and roux back into the Gumbo and give it a quick stir. Taste and adjust seasoning with more salt and cayenne pepper.
  12. Garnish with chopped cilantro.
  13. Serve immediately as soup or with rice
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Turkey_Gumåbo-4

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