Kerala Chicken Roast is a flavorful South Indian dish with a rich blend of spices and a crispy texture. It’s slow-cooked to allow the spices to infuse into the chicken, resulting in a deliciously spiced, semi-dry roast. This dish is best enjoyed with rice or paratha, making it a hearty, satisfying meal.
Kerala Chicken Roast
Ingredients
Marinate the Chicken
Make the Chicken Roast
Instructions
Marinate the Chicken
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In a bowl, mix chicken pieces with turmeric powder, red chili powder, salt, and yogurt.
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Marinate for at least 15 minutes to allow flavors to infuse.
Cook the Chicken
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Heat oil in a pan over medium heat.
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Add curry leaves and allow them to splutter for a few seconds.
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Add sliced onions and sauté until golden brown.
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Add crushed ginger and garlic, then slit green chili. Sauté until the raw smell disappears.
Add Tomatoes and Spices
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Add chopped tomatoes and cook until they become soft and blend well with the onion mixture.
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Add garam masala powder, coriander powder, fennel powder, and black pepper powder. Sauté the spices for a minute.
Cook the Marinated Chicken
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Add the marinated chicken pieces to the pan, stirring to coat them well with the spice mixture.
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Cook on low-medium heat, stirring occasionally, until the chicken is cooked through and reaches a semi-dry consistency.
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If desired, add a little oil or ghee to enhance the flavor.
Serve
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Garnish with a few curry leaves and serve hot with rice or paratha.
Note
- Marinating the chicken enhances the flavor and tenderness.
- Adjust the spice level by adding or reducing the red chili powder and black pepper powder.
- Cooking on low heat allows the chicken to absorb the spices for a rich, roasted flavor.
- Adding a little ghee towards the end brings out the authentic Kerala taste.
- Use bone-in chicken for a more flavorful roast.
- Sauté the onions well for a deep caramelized flavor.
- For extra crispiness, cook uncovered for the last few minutes.
- Freshly ground spices elevate the taste of the dish.