Whole Chicken Curry Recipe | Less Oil Whole Chicken Roast Curry Recipe with Video Recipe. Today’s recipe is for chicken lovers. It is a delicious chicken curry made with the whole chicken. This is an easy and flavorful chicken dish.

Preparation of this chicken curry is very simple. First you need to roast the whole chicken then we will make curry with that roasted whole chicken. Normally for roasting a whole chicken we need more oil, but in this recipe I roasted the whole chicken in an oven. so you no need to worry about the roasting of whole chicken in more oil, as we are roasting whole chicken in an oven, it doesn’t require oil. I made a normal chicken curry with onion, tomato and spices and then I added the roasted whole chicken in that curry and then cooked the whole chicken in that curry. By cooking whole chicken in that curry, the juice of the whole chicken roast will blend with that curry and make it more flavorful. Try this recipe and let me know your feedback.

Ingredients

For Making Whole Chicken Roast

Whole Chicken-1 kg

Garlic Cloves-10

Ginger-2 inches

Green Chilli-1

Onion-1/2

Tomato-1

Black Peppercorn-1 tsp

Coriander Powder-2 tsp

Redchilli Powder-2 tbs

Cumin Powder-1 tsp

Garam Masala Powder-1 tsp

Curd-2 tbs

Salt-2 tsp

Lemon Juice-2 tbs

For Making Whole Chicken Curry

Oil-4 tbs

Cloves-4

Cardamom-4

Bay Leaf-2

Cumin Seeds-1 tsp

FenneL Seeds-1 tsp

Onion-2 (chopped)

Ginger Garlic Paste-2 tbs

Green Chilli-2

Turmeric Powder-1/4 tsp

Coriander Powder-1 tbs

Redchilli Powder-2 tbs

Garam Masala-1 1/2 tsp

Pepper Powder-1/2 tsp

Tomatoes-2 (chopped)

Curd-1/2 cup

Water-2 cup

Salt to taste

Coriander Leaves

How To Make Whole Chicken Roast Curry

How To Make Whole Chicken Roast

Firstly, wash well the whole chicken. Pat the chicken completely dry with a cloth/kitchen towel.
Then make deep cuts on chicken. Take a mixer then add garlic cloves, ginger, green chilli, onion, tomato, black pepper corns, coriander powder, redchilli powder, cumin powder, garam masala powder, curd, salt and lemon juice in it. Blend everything into a fine paste.
Apply this paste all over and inside the chicken.
Then refrigerate it for atleast 30 minutes.
Line a tray with aluminum foil.
Place this tray at the bottom of the oven for collecting dripping juice.
Further, preheat the oven at 200C for 10 minutes.
Insert the oven’s rotisserie rod through the chicken.
Secure the chicken as tightly as possible.
Tie both the legs and arms using toothpicks and twine.
Place it inside the preheated oven.
Roast it at 200C for 30 minutes.
Chicken Roast is now ready.

How To Make Whole Chicken Curry

In a kadai heat 4tbs oil. Then add cloves, cardamom, bay leaf, cumin seeds, fennel seeds in it. Let it splutter.
Next add onion and salt in it. Saute it until onion turns golden brown in color.
Then add ginger garlic paste and green chilli in it. Saute it for a minute.
Further add turmeric powder, coriander powder, redchilli powder, Garam masala and pepper powder in it. Saute it until raw smell of powders goes off.
Then add tomatoes in it. Saute it until tomatoes are cooked well.
Next add curd in it and mix well.
Further add water in it and mix well. Let it Boil.
Once it started to boil add the whole chicken roast in it.
Add salt to taste in it and mix well.
Then coat the whole chicken roast with the masala.
Close it with a lid and cook it for 5 minutes.
Finally add garam masala and coriander leaves in it.
Then mix it well and cook it for 1 minute.
Whole Chicken Curry is now ready to serve.

Video Recipe

Recipe Card

Whole Chicken Curry Recipe | Less Oil Whole Chicken Roast Curry Recipe

Recipe by admin

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For Making Whole Chicken Roast:
Whole Chicken-1 kg
Garlic Cloves-10
Ginger-2 inches
Green Chilli-1
Onion-1/2
Tomato-1
Black Peppercorn-1 tsp
Coriander Powder-2 tsp
Redchilli Powder-2 tbs
Cumin Powder-1 tsp
Garam Masala Powder-1 tsp
Curd-2 tbs
Salt-2 tsp
Lemon Juice-2 tbs
For Making Whole Chicken Curry:
Oil-4 tbs
Cloves-4
Cardamom-4
Bay Leaf-2
Cumin Seeds-1 tsp
FenneL Seeds-1 tsp
Onion-2 (chopped)
Ginger Garlic Paste-2 tbs
Green Chilli-2
Turmeric Powder-1/4 tsp
Coriander Powder-1 tbs
Redchilli Powder-2 tbs
Garam Masala-1 1/2 tsp
Pepper Powder-1/2 tsp
Tomatoes-2 (chopped)
Curd-1/2 cup
Water-2 cup
Salt to taste
Coriander Leaves

Directions

Firstly, wash well the whole chicken. Pat the chicken completely dry with a cloth/kitchen towel.
Then make deep cuts on chicken. Take a mixer then add garlic cloves, ginger, green chilli, onion, tomato, black pepper corns, coriander powder, redchilli powder, cumin powder, garam masala powder, curd, salt and lemon juice in it. Blend everything into a fine paste.
Apply this paste all over and inside the chicken.
Then refrigerate it for atleast 30 minutes.
Line a tray with aluminum foil.
Place this tray at the bottom of the oven for collecting dripping juice.
Further, preheat the oven at 200C for 10 minutes.
Insert the oven’s rotisserie rod through the chicken.
Secure the chicken as tightly as possible.
Tie both the legs and arms using toothpicks and twine.
Place it inside the preheated oven.
Roast it at 200C for 30 minutes.
Chicken Roast is now ready.
In a kadai heat 4tbs oil. Then add cloves, cardamom, bay leaf, cumin seeds, fennel seeds in it. Let it splutter.
Next add onion and salt in it. Saute it until onion turns golden brown in color.
Then add ginger garlic paste and green chilli in it. Saute it for a minute.
Further add turmeric powder, coriander powder, redchilli powder, Garam masala and pepper powder in it. Saute it until raw smell of powders goes off.
Then add tomatoes in it. Saute it until tomatoes are cooked well.
Next add curd in it and mix well.
Further add water in it and mix well. Let it Boil.Â
Once it started to boil add the whole chicken roast in it.
Add salt to taste in it and mix well.
Then coat the whole chicken roast with the masala.
Close it with a lid and cook it for 5 minutes.
Finally add garam masala and coriander leaves in it.
Then mix it well and cook it for 1 minute.
Whole Chicken Curry is now ready to serve.