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Chicken Roti From India

Rated as 3.67 out of 5 Stars

"Chicken in a homemade ground masala. This one's spicy, so be careful, and make it hot to your taste. Wrap this up in pita bread to make a sandwich that's also a main dish meal."
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45 m servings 398
Original recipe yields 7 servings (7 to 8 servings)


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  1. To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
  2. Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.
  3. Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.

Nutrition Facts

Per Serving: 398 calories; 17.2 9.4 50 159 189 Full nutrition

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Read all reviews 5
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It is a little work to make the masala but it is worth it. I added orange juice to it and made it with salmon instead of chicken. Great tangy/spicy taste and flavor!!

This recipe was very time-intensive and expensive, considering the exotic spices and mortar & pestle that I had to buy. Nonetheless, I think it was definitely worth it. The fresh-ground spices...

This recipe went over well with my family, it was nice to have a sandwich with a little zip to it.

@ AIMEEWOZ - I've substituted an equal amount of tomato paste for tamarind pulp with success. It's not the same, but it should do.

I did not care for this recipe. There are to many spices and flavors going on... I thought it would have taste like the one I have tried on my trip to the caribbean.. completely different!!!