Kerala Chicken Roast Recipe
Kerala Chicken Roast Recipe is a finger licking a semi-dry chicken curry made with marinated chicken is cooked in fragrant spices powder and a tomato base. Serve the Kerala Chicken Roast with hot steamed rice or kerala parottas for a lunch or dinner.
Kerala Chicken Roast Recipe is a no fuss recipe that is loaded with flavours. Chicken is marinated in spices and cooked in a onion tomato gravy. The fiery red colour and the delicious gravy of the chicken curry is sure to impress you as well.
An easy and super tasty chicken roast that would be perfect for any occasion; you actually don’t even need an occasion to make this yummy dish.
Serve Kerala Chicken Roast along with Malabar Parotta, Steamed Rice, Pineapple Rasam and a Cabbage Thoran for a weeknight dinner or even a special weekend lunch.
If you like this recipe, you can also try other Chicken recipes such as
10 M
80 M
90 M
4 Servings
Ingredients
- 500 grams Chicken For marination
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon Lemon juice
- Salt , to taste Ingredients for masala
- 3 Onions , thinly sliced
- 1 tablespoon Ginger , finely chopped
- 1 tablespoon Garlic , finely chopped
- 2-1/2 teaspoons Coriander Powder (Dhania)
- 1-1/2 teaspoons Kashmiri red chilli powder
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Fennel Powder
- 3 Tomatoes , thinly sliced
- 2 sprig Curry leaves
- Salt , to taste
- 2 tablespoons Coconut Oil , as required
How to make Kerala Chicken Roast Recipe
To begin making the Kerala Chicken Roast recipe, wash and clean the chicken pieces.
In a mixing bowl marinate the cleaned chicken along with turmeric powder, kashmiri chili powder, lemon juice and salt to taste and keep in the refrigerator for half an hour. This will help the chicken get tender.
Shallow fry the marinated chicken pieces in a heavy bottomed pan on medium heat till it becomes golden brown on either side the chicken is just about cooked. Remove the chicken pieces from the pan.
To the same pan, heat oil on medium heat; add the sliced onions with a pinch of salt. Cook till onions turn golden brown. Add the ginger and garlic and cook for a few seconds until the flavours start coming through.
Add coriander, red chilli, garam masala fennel powder and saute for a few seconds till masala is cooked through.
Add sliced tomatoes and curry leaves along salt and mix well. When the tomatoes become soft, add one or two spoons of water to get a nice paste like consistency.
At this stage, add the fried chicken pieces and give a good stir till the masala coats the chicken well.
The Kerala Chicken Roast pieces should be succulent coated well with the masala. Stir fry the chicken in the masala for about 4 to 5 minutes. Check the salt and spices and adjust to suit your taste.
Once done, turn off the heat and transfer the Kerala Chicken Roast to a serving bowl.
Serve Kerala Chicken Roast along with Malabar Parotta, Steamed Rice, Pineapple Rasam and a Cabbage Thoran for a weeknight dinner or even a special weekend lunch.
Donna George
Donna is an avid cook and like many others, discovered her love for cooking after marriage. She experiments with various cuisines from around the world with Indian cuisine at its heart. Being a Keralite, the majority of her recipes are from Kerala (South Indian). She strongly believe in "Cooking made easy".
