This dish is my husband’s favorite. The first time I tried it, I knew why. It was the perfect combination of sweet and spicy. A different flavor and lip smacking good. I then learnt it from my mother in law and love to make it for chapatis. I think they taste best with chapatis.  

This recipe is a roast like recipe, but not too dry. Make this roast on a day when you would like to have chicken rather than gravy. And trust me, you can’t find a simpler recipe, because you need very few ingredients (basically just tomato). Hope you give this a try and enjoy it as much as I do.

For 2 persons, 


  • 250 gm chicken pieces
  • 2 tsp kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp fennel powder
  • Salt
  • Oil
  • 2 tomatoes chopped
  • 2 green chillies slit 
  • 2 tbsp ketchup 
  • Curry leaves


    1. Marinate the chicken pieces in chilli powder, turmeric powder, salt and fennel powder for half an hour.

    2. In a heavy bottomed pan or kadai, add the marinated chicken pieces with little water. All the chicken piecea to cook for 5 minutes.

    3.Once the water evaporates, add a little oil(2 tbsp) and shallow fry till they get a light brown tint.(or shallow fry in another pan) 

    4. In another skillet, heat 1 tbsp oil and add chopped tomatoes and green chilli. Allow the tomatoes to cook well and get mushy. 

    5.Once it gets a saucy consistency, add in the ketchup and shallow fried chicken pieces and a handful of curry leaves. On medium flame, mix the pieces in sauce till they are well coated for 2 minutes. 

    Yummy delicious chicken roast is ready. Serve it as a side dish for rice or parathas.