Boneless Chicken Roast

Recipe by
Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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  • Chicken - 500 g, boneless
  • Oil - 1 cup
  • Garlic flakes - 10, crushed
  • Ginger - 1" piece, crushed
  • Onion - 1, thinly sliced
  • Dried red chilli - 2
  • Sugar - 1 tsp
  • Water as needed
  • Tejpatta - 2
  • Salt to taste

How to Make Boneless Chicken Roast

  • For sugar caramel syrup: Put 2 tbsp of water and 1 tsp of sugar in a ladle and heat the mixture until brown. Put off the flame. Keep the syrup aside.
  • Apply a little oil on the chicken and lightly roast it on flame.
  • Put enough oil in a kadhai and deep-fry the onion until golden brown. Drain out the onion and keep aside.
  • Take out excess oil from the kadhai, leaving 8 tbsp. Reheat the oil in the kadhai and put the chicken pieces along with ginger, garlic, salt, dried red chilli and tejpatta.
  • Crush the fried onion in it.
  • Add 2 cups of water and let the chicken cook for 7 minutes on slow flame, keeping the kadhai covered.
  • Add potato cubes to the chicken.
  • Cover the kadhai and let the chicken cook for 10 minutes on slow flame until it's tender.
  • Dry the remaining water in the kadhai.
  • Add the caramel syrup, saute and put off the flame.
  • Serve with chapathi and raita.