Garlic Tomato Chicken Roast Recipe

Garlic Tomato Chicken Roast Recipe is a flavorful South Indian-style chicken dish where juicy pieces of chicken are slow-roasted with garlic, tomato puree, and bold spices.  It is Known in Tamil as Poondu Thakkali Kozhi Varuval and in Hindi as Lehsun Tamatar Chicken Bhuna. This semi-dry roast is bursting with the rich taste of roasted garlic and tangy tomatoes. To make this, chicken is cooked with whole garlic cloves, spicy chilli powder, turmeric, and garam masala in a tomato base until the masala thickens and coats the chicken well. A final tempering with extra oil adds depth and aroma, making it perfect with rice or chapati. 

Garlic Tomato Chicken Roast

This has become my latest favorite. If you are a garlic lover like me, then you will probably go crazy for this. It is so garlicky, tomatoey, spicy, tangy all in one..YUMMY that is the only word I can say for the taste. This dish has a crazy amount of garlic in it, but don't worry, you don't have to peel it. yes you can use garlic with their skins on.

This dish is made by my latest found out technique to make a normal sauted chicken taste like roasted chicken recipe without adding much oil. I am keeping on inventing new dishes with that technique and this is one of that. It was a hit in our home. You have to try it to know the taste of it.

About Garlic Tomato Chicken Roast

Garlic Tomato Chicken Roast is a rustic and spicy chicken dish made by slow-cooking chicken with juicy tomato puree, fragrant whole garlic cloves, and a blend of Indian spices. The oil-roasted garlic adds a deep earthy aroma while the tangy tomatoes balance the heat, making every bite rich and satisfying. 

This dish is often enjoyed during Sunday family lunches or festive gatherings across South India. Once, my grandmother taught me this special poondu kozhi varuval, saying, “Roast it slow, and love will show.” 

This garlic chicken roast, spicy chicken roast, South Indian chicken recipe, easy chicken roast, garlic masala chicken, and Indian chicken dry fry is a must-try if you love bold, rustic flavours in your non-veg meals.

It goes perfect as a main course with rice or roti, this recipe is also known as garlic chicken roast, Indian chicken roast, homestyle chicken masala, spicy dry chicken, easy chicken roast recipe, and garlic-flavored chicken curry.

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Why this recipe work?

• Simple Ingredients, Big Flavor: With everyday ingredients and a no-fuss method, this recipe delivers restaurant-style flavor with homemade warmth. It’s an easy, reliable crowd-pleaser.
• Versatile Serving Options: This roast pairs well with rice, chapati, parotta, or even dosa, making it a flexible recipe for lunch, dinner, or special occasions. It can be a dry roast or slightly saucy, based on your preference.
• A Classic Combination: Tomato and garlic are a naturally perfect pair. Their combination brings acidity, umami, and sweetness, creating a base that elevates the chicken and spices beautifully.

Why I love this recipe-  The flavors deepen overnight, leftovers are even more delicious the next day. This dish reminds me of relaxed Sunday lunches and the kind of food that brings people together. It’s pure comfort on a plate. That final drizzle of oil and slow roast step gives the chicken a slightly crisp edge and bold finish.

Ingredients

Chicken: Chicken is the star of the dish. Tender, juicy, and perfect for absorbing all the bold masala flavors. Bone-in pieces work best for rich taste.

Garlic (with skin on): Using whole garlic cloves with skin gives a deep, roasted aroma and a mild sweetness as they soften during cooking. They add a rustic and earthy flavor to the dish.

Tomato (pureed): Tomato puree adds tanginess, a beautiful red color, and creates a thick base for the masala. It helps tenderize the chicken while balancing the spice.

Chilli Powder: Chilli powder brings heat and vibrant color to the roast. It gives the dish its spicy kick and enhances the depth of flavor.

Garam Masala Powder: A mix of warm spices, garam masala adds complexity and warmth. It elevates the masala and brings in an authentic Indian taste.

Turmeric Powder (Manjal Podi): Turmeric adds earthy flavor, golden color, and health benefits. It also helps reduce any raw smell from the chicken.

Oil (used in two stages): Oil is essential for roasting the garlic and frying the masala. It helps the spices bloom and gives the final dish a glossy, rich finish.

Coriander Leaves: Fresh coriander leaves add a pop of color and a burst of freshness at the end, balancing the rich, spicy flavors with a light herbal touch.

Hacks

Smash the Garlic Lightly: Lightly crush the garlic cloves (with skin on) . This helps release more flavor while still keeping them whole for a roasted bite.

Cook Chicken on Low Heat for Juiciness: Slow cooking on low flame allows the masala to coat well and keeps the chicken soft and juicy inside.

Balance Heat with a Pinch of Sugar: If the tomato is too sour or the roast is too spicy, add a small pinch of sugar or jaggery. It balances the flavor without changing the core taste.

Make Ahead for Better Flavor: Make the roast a few hours earlier or even the night before. Reheat slowly before serving, the flavors deepen beautifully over time.

Use a Non-Stick or Heavy-Bottomed Pan: To avoid burning the masala while roasting, use a heavy pan or non-stick kadai so the masala thickens without sticking.

Garlic Tomato Chicken Roast (Step by Step Pictures)

Expert tips

1)Use fresh garlic: Freshly crushed garlic gives the best aroma and flavor , avoid using store-bought paste for this dish.

2)Marinate if possible: Marinating for 2–3 hours or overnight enhances flavor and tenderness.

3)Don’t skip the tomato puree: It creates the base of the masala and balances the strong garlic notes.

4)Cook covered first, roast later: Let chicken cook in its own juices first, roasting should only be done after it's fully cooked.

5)Roast on high flame at the end to caramelize the masala and intensify taste.

6)Use a wide pan: A non-stick or heavy-bottomed kadai ensures even roasting and prevents burning.

7)Garnish generously: Fresh coriander at the end lifts the dish and adds a burst of freshness.

8)Leftovers tip: Use leftover roast chicken in sandwiches, wraps, or even stir it into fried rice.

Variations

Fried Chicken Roast Recipe: A spicy, crispy chicken roast where marinated chicken pieces are deep-fried until golden, then tossed in a thick onion-tomato masala. It’s crunchy outside, juicy inside , perfect for festive meals or Sunday lunches.

Chicken Ghee Roast Recipe: Originating from Mangalore, this dish features chicken slow-roasted in ghee with a fiery red masala made from roasted spices and tamarind. The richness of ghee and punch of spices make it irresistibly bold and aromatic.

Greek Style Roast Chicken: This Mediterranean-style roast uses olive oil, lemon juice, garlic, and oregano to marinate the chicken. Roasted with potatoes, it's zesty, herby, and comforting ,  a lighter, fresh twist on classic roasts.

Kerala Chicken Roast Recipe: It is known for its deep, dark masala and intense flavors, Kerala chicken roast uses coconut oil, curry leaves, and spices like fennel and pepper. It’s thick, semi-dry, and pairs beautifully with Kerala parotta or appam.

FAQ

1. Can I use garlic paste instead of fresh garlic?

Yes, but fresh crushed garlic gives a stronger aroma and deeper flavor. If using store-bought paste, reduce the quantity slightly.

2. Can I skip marination?

Yes , You can. But marination allows the flavors to penetrate the chicken. Even 30 minutes makes a difference.

3. What kind of chicken should I use?

Bone-in curry cut works best for juicy results. Boneless chicken can be used but may cook faster, so reduce the time slightly.

4. Can I use canned tomato puree?

Yes, canned or store-bought tomato puree is fine. Just ensure it's unsweetened and simmer it a bit before adding.

5. Can this be made in advance?

Yes! It tastes even better the next day. Store in the fridge for up to 2 days and reheat gently before serving.

6. Can I use ghee or butter instead of oil?

Absolutely! Ghee adds richness and aroma, perfect if you want a slightly royal touch.

7. What can I serve it with?

It pairs well with steamed rice, jeera rice, chapati, parotta, or even in wraps and sandwiches.

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