Pondicherry-Style Chicken Roast Recipe For A Wholesome Feast
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Chicken roast on a weekend? Of course, yes please! After all, everyone knows that a good roast is all you need for that weekend brunch, and chicken roast—if you are non-vegetarian—is the best thing of all. Not only is a chicken roast easy to cook up, but it is also filling and looks fabulous on a large platter. Present it to your family and friends during your weekend get-together and you know you will be showered with praises. 

But the thing is, there isn’t just one way to make a good chicken roast. Some people use whole chicken, others use pieces. Some love their chicken roast spicy and others like it simple yet packed with flavours. Some love to serve rice dishes on the side, others prefer bread. If you are looking for a completely new style of cooking chicken roast, however, then you know these all are done and dusted. Instead, why not give this Pondicherry-Style Chicken Roast a go? 

As the name suggests, Pondicherry-Style Chicken Roast is a dish that was invented in the erstwhile French colony located in Tamil Nadu. Like most dishes from the region, this Pondicherry-Style Chicken Roast is simple and yet so delicious that it might just become your new family favourite. What’s more, you don’t even need an oven to cook this one up! 

Video credit: YouTube/Sanjeev Kapoor Khazana

Wondering how to whip up this easy-peasy and flavourful Pondicherry-Style Chicken Roast recipe this weekend? Read on to find out. 


500g chicken, medium-sized pieces 

100g mushrooms, diced 

2 carrots, diced 

1 onion, diced 

5-6 cloves, peeled and whole 

½ tbsp black pepper 

Salt, to taste 

2 tbsp butter 


1. Wash, clean and pat dry the chicken pieces.  

2. Add salt to taste, rub on all the chicken pieces, then cover the pieces. 

3. Refrigerate the brined chicken pieces overnight. Take them out the next day and start cooking only after they reach room temperature. 

4. Heat butter in a heavy-bottomed pan with a lid. 

5. Add in the chicken pieces. 

6. Cook the chicken pieces until golden brown on all sides. 

7. Remove from the pan and set aside until needed. 

8. In the remaining butter, add the onions, garlic, carrots and salt to taste. 

9. Mix well and cook for 2 minutes. 

10. Now add the mushrooms and black pepper powder. 

11. Mix again and saute for a minute. 

12. Now add the half-cooked chicken back in. 

13. Cover the pan and let the chicken and veggies cook for 15-20 minutes on a low flame. 

14. There is no need to add any water to this dish as the moisture from the chicken and veggies should be enough. 

15. Once the chicken and veggies are cooked, serve them hot with potatoes, salad and bread.