Roasted Chicken with Homemade Vegetable Mayonnaise
Authentic South Indian Food Creator · Home Chef
Rate this recipe
There's something absolutely irresistible about perfectly roasted chicken paired with creamy, homemade vegetable mayonnaise. This recipe brings together the best of both worlds - tender, juicy chicken pieces with a golden, crispy exterior, complemented by a rich and tangy mayo that you can make right in your own kitchen. Unlike store-bought versions, this homemade veg mayonnaise is fresh, preservative-free, and incredibly flavorful.
Roasted chicken has always been a crowd-pleaser, whether you're serving it as an evening snack, party appetizer, or even as a side dish for your main meal. The beauty of this recipe lies in its simplicity - with just a handful of spices and the right technique, you can achieve restaurant-quality results at home. The chicken is marinated with aromatic spices that penetrate deep into the meat, ensuring every bite is packed with flavor.
What makes this recipe truly special is the accompanying vegetable mayonnaise. Making mayo at home might sound intimidating, but it's surprisingly easy and takes just minutes. The creamy, velvety texture pairs beautifully with the roasted chicken, creating a perfect balance of flavors. This combination is ideal for weekend cooking, family gatherings, or whenever you want to treat yourself to something delicious and satisfying.
Looking for more snacks recipes? Browse all recipes →
Ingredients(18 items)
Instructions
💡 Tap a step to mark it doneClean and wash the chicken pieces thoroughly. Pat them dry with a kitchen towel.
In a large bowl, add the chicken pieces along with red chilli powder, turmeric powder, coriander powder, garam masala, ginger garlic paste, lemon juice, and salt. Mix well ensuring all pieces are evenly coated.
Cover and marinate the chicken for at least 30 minutes in the refrigerator for best results.
Heat 3 tablespoons of oil in a pan or skillet over medium heat.
Add the marinated chicken pieces to the hot pan and cook on medium-high heat, turning occasionally to ensure even cooking on all sides.
Roast the chicken for about 25-30 minutes until it's golden brown, cooked through, and slightly crispy on the outside. Set aside.
To prepare the vegetable mayonnaise, add cold milk to a blending jar or use a deep bowl for a hand blender.
Add vinegar, sugar, salt, mustard powder, and black pepper powder to the milk.
Start blending on low speed, then gradually add the refined oil in a slow, steady stream while continuously blending. This is crucial for the mayonnaise to emulsify properly.
Continue blending until the mixture thickens and reaches a creamy, mayonnaise-like consistency. This should take about 2-3 minutes.
Once the mayonnaise is ready, transfer it to a bowl and fold in the finely chopped carrots, capsicum, and cabbage.
Mix the vegetables gently into the mayonnaise until evenly distributed.
Serve the hot roasted chicken pieces with the fresh homemade vegetable mayonnaise on the side for dipping.
Tips and Tricks
- For best results, use cold milk straight from the refrigerator when making mayonnaise - this helps in better emulsification
- Add the oil very slowly while blending the mayonnaise; rushing this step can cause the mayo to split or not thicken properly
- Marinate the chicken for longer (up to 2-3 hours) for deeper flavor penetration and more tender meat
- You can adjust the spice level by increasing or decreasing the red chilli powder according to your preference
- The homemade mayonnaise can be stored in an airtight container in the refrigerator for up to 3-4 days
- Make sure the chicken is cooked through completely by checking that the juices run clear when pierced with a knife
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
Related Tags
