Chicken Dum Roast


  • 1 whole chicken
  • 6 red chilies
  • 10g sounf (fennel) seeds
  • 15g garam masala
  • 20g ginger-garlic paste
  • 1 bunch cilantro
  • 1 tbsp soya sauce
  • 150g oil
  • Salt to taste


Clean the chicken without removing the skin Fry 2 red chilies, sounf, garam masala in a pan and make a paste with cilantro and ginger-garlic. To this paste add soya sauce, salt and apply to the chicken on all sides and leave it for 2 hours. Bring both the legs and tie a thread tightly, pull the remaining thread through stomach region and around the wings so that the chicken remains so close. In a wide and deep pan, heat oil and fry the chicken until it gets golden brown. Remove the chicken and place in a separate pan with little oil. Sprinkle some water on the chicken and allow it to cook on steam for about 15 minutes.