Roasted Fenugreek Chicken

Roasted Fenugreek Chicken

This is another example of an easy recipe that you can come up with on your own when you’re learning to cook Indian food! Simply choose a couple spices that you want to highlight and create a spice blend. It’s really hard to go wrong so start experimenting!

For this dish, I really wanted to highlight fenugreek seeds. It’s quite a bitter spice so you don’t put too much of it, but just the right amount of dry-roasted fenugreek brings out a unique and delicious flavour. A straightforward onion-tomato masala and a bit of effort to crisp up the chicken skin, and you’ve got a delicious chicken and rice dinner for two!

Roasted Fenugreek Chicken

Roasted Fenugreek Chicken

Course: Lunch, DinnerCuisine: IndianDifficulty: EZ


Prep time


Cooking time


Oven Temp




  • Chicken “Marinade”
  • 4-5 chicken thighs (bone in, skin on)

  • 1 tbsp chilli powder

  • 1/2 tsp turmeric

  • 1 tsp salt

  • Onion-Tomato Masala
  • 1 tsp fenugreek seeds

  • 1 tsp black peppercorns

  • 1 tsp cumin seeds

  • 3/4 tsp coriander seeds

  • 2 medium tomatoes (finely diced)

  • 1 large onion (finely diced)

  • 6 garlic cloves (sliced)

  • 1 knob ginger (thin matchsticks)

  • 3-4 green chilies (minced, really your preference here, I like it quite spicy so please use less if you don’t like it hot)

  • 1 tsp salt

  • Fresh coriander

  • Lemon

  • 3 tbsp oil


  • You want a dutch oven or a large pot than can go in the oven for this dish.
  • Preheat your oven to 180ºC/350ºF.
  • Chicken
  • Marinate your chicken with the chilli powder, salt, and turmeric.
  • Heat up oil on a high heat
  • Add your chicken to the pot skin side down.
  • Once the skin has started to brown, remove the chicken from the pot. We are not cooking it fully just yet.
  • Onion-Tomato Masala
  • Lower the heat to a medium for the same pot.
  • Add garlic, onions, chillies, and ginger to the pot and sauté for 5-7 minutes with a pinch of salt.
  • Dry roast your spices in a small pan for 5 minutes. Blend into a powder.
  • Once your onions have cooked for a while, add your tomatoes and powdered spices.
  • Cook down the mix for 5-6 minutes and adjust your salt. You probably need a teaspoon now.
  • Place the chicken back in the pot skin side up. Spread them apart as much as you can so the skin of each chicken has space to crisp up.
  • Place the dish in the oven without a lid for about 15 minutes.
  • Make sure you check to see that the skin is not burning during this time.
  • Remove from oven, garnish with freshly chopped coriander and a squeeze of lemon.
  • Serve with steamed rice or parathas!