Roast Chicken in a Kadai

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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 East Indian 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 East Indian Roast Chicken?

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.

Sugar melting and browning in a aluminium kadai.
Burn sugar in a vessel
Sugar burnt and browned in a Kadai.
Burnt caramelized sugar mel

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.

Fresh Chicken placed in a Aluminium Kadai.
Place the chicken in the vessel
Chicken roasting in a kadai on it front side with the back visible.
Turn the chicken on its 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.

Whole chicken cooking in a kadai with spices .
Roast whole chicken
Top view of whole Roast Chicken cooking in a vessel with spices and gravy.

Roast Chicken in a Kadai

Abby
The traditional East Indian roast chicken dinner is perfect for Sundays, feast days and family gatherings!
5 out of 5 Stars!

Click the stars to add your rating! Left you don’t like it, right you love it!

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Christmas, Dinner, Lunch, Main Course
Cuisine East Indian
Servings 8 Servings
Calories 433 kcal
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Poultry icon on Abbysplate website.

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!

Please click to rate the recipe! Left you don’t like it, right you love it!

Nutrition (Per Serving)

Calories: 433kcal | Carbohydrates: 6g | Protein: 31g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 140mg | Sodium: 992mg | Potassium: 360mg | Fiber: 2g | Sugar: 3g | Vitamin A: 404IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

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.com

Cooking Tips & Tricks

READ NEXT  East Indian Mutton Khudi Curry

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