The traditional East Indian roast chicken dinner is perfect for Sundays, feast days, and family gatherings!
A Sunday roast is a popular meal for lunch or dinner in most countries. This is the chicken roast recipe that mom makes for Sunday dinners, birthdays, parties, and Christmas. It’s simply making the traditional stuffed chicken roast but without the stuffing and in a kadai.
How To Make Roast Chicken in a Kadai or Wok?
Start by prepping the chicken and then making the sugar mel (syrup). Caramelize the sugar until you get a nice look that’s almost burnt in looks but perfect.
Place the chicken into the kadai and allow it to cook and brown on one side. After a few minutes, turn the chicken over and brown the other side.
It’s okay if the skin gets stuck to the bottom and comes off like this chicken above. Don’t worry about it. The juicy roast chicken still tastes delicious.
Turn the chicken, add the ghee (Indian clarified butter) and spices, and allow the chicken to roast slowly for about an hour.
You can turn the chicken over after 30 minutes to ensure it cooks evenly.
Roast Chicken in a Kadai
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Ingredients
- 2 Tablespoon Sugar To caramelise
- 3 Tablespoon Ghee (Indian clarified butter) Or Oil
- 1 Chicken
- 200 ml Water
- 10 Dried Kashmiri Chillies
- 8 Cloves (Lavang)
- 3 Cinnamon Sticks (Dalchini)
- 3 Black Cardamom Pods (Moti Elaichi) Badi Elaichi
- 6 Green Cardamon Pods (Choti Elaichi) Elaichi
- 1 Tablespoon Salt
Instructions
- Wash and clean the whole chicken and keep it ready.
- In another vessel or wok (we call it a kadai here), burn some sugar and make a caramelised mel.
- Place the chicken in the vessel and allow it to cook and brown for a few minutes.
- Turn the chicken over on its other side and allow it to brown.
- After this add ghee and water.
- Also add the spices and allow to cook for 1 hour on a medium flame.
- Turn the chicken over at the half hour mark so it cooks equally.
- After an hour, the stuffed roast chicken is ready to serve!
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Stuff You Might Want to Use
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysPlate.comCooking Tips & Tricks
- Heat the sugar on a low flameso that you get that lovely caramelized flavor withour burning it.
- Using cow ghee gives a nuttier flavor than oil.
- You can add giblet stuffing and turn this into a stuffed chicken roast recipe.
- You might like this recipe for my dad’s pineapple chicken curry or pineapple chicken roast.
If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.
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Other Recipes You Might Like
- Chicken Liver and Bread Stuffing Recipe
- Kadmat salad of raw mango
- Minty lime spritzer with ginger wine
- Beef Tongue Roast
- Mustard Chicken with Red Wine
I’m an East Indian foodie and travel blogger from Bombay, India. I love food, wine, and sharing my culture’s ethnic East Indian and traditional Indian recipes. You’ll find more info about me here!
