Chicken Roast Assamese Style


  • 1 kg chicken, cut into big pieces
  • 2 boiled potatoes
  • 1 big onion, thinly sliced
  • 2 tbsp onion paste
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 bay leaves
  • 2” piece of cinnamon
  • 5 cardamoms, half crushed
  • 5-6 cloves
  • Salt and sugar to taste
  • 3 tbsp oil
  • 2 tbsp ghee

Method –

  1. Wash the chicken well and let the water drain out
  2. Heat oil and ghee in a kadhai on medium heat
  3. Cut the potatoes in half and fry in the oil and remove
  4. Add 1 tsp sugar
  5. Once the sugar gets caramelised, add bay leaves, cinnamon and cloves
  6. Let it sizzle for a few seconds and then add the onions
  7. Sauté the onions till a nice golden colour
  8. Add the ginger, garlic, onion paste along with half crushed cardamoms
  9. Sauté the mixture for a few seconds and then add a few tbsp of water so that the masala doesn’t stick to the bottom.
  10. Once the oil releases, add the chicken pieces
  11. Mix well with the onion mixture
  12. Turn the chicken pieces so that all the pieces get evenly browned
  13. Once the chicken turns golden brown, add salt and sugar (optional) to taste
  14. Sauté the chicken till the water dries up and the oil is released
  15. Add about 1 to 1.5 cups of water and cook on low flame covered with lid for about 10 minutes
  16. Check if the chicken is cooked and now cook without the lid so that the gravy gets reduced
  17. Add the potatoes, mix gently with the chicken and serve with pulao or paratha

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