Kerala Chicken Roast
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.
Ingredients
- 100 grams Chicken (bone-in, cut into pieces)
- 1/8 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder
- Salt to taste
- 1 tablespoon Yogurt/Curd
- 2 teaspoons Oil
- 1/2 Onion (medium, sliced)
- 1 Green chili, slit
- Curry leaves a few
- 1/2 tablespoon Ginger and garlic (roughly crushed)
- 1/2 Tomato (medium, chopped
- 1/4 teaspoon Garam masala powder
- 1/2 teaspoon Coriander powder
- 1/4 teaspoon Fennel powder
- 1/4 teaspoon Black pepper powder
- Additional curry leaves a few
- 1/2 teaspoon Oil or ghee (optional)
Marinate the Chicken
Make the Chicken Roast
Instructions
- In a bowl, mix chicken pieces with turmeric powder, red chili powder, salt, and yogurt.
- Marinate for at least 15 minutes to allow flavors to infuse.
- Heat oil in a pan over medium heat.
- Add curry leaves and allow them to splutter for a few seconds.
- Add sliced onions and sauté until golden brown.
- Add crushed ginger and garlic, then slit green chili. Sauté until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and blend well with the onion mixture.
- Add garam masala powder, coriander powder, fennel powder, and black pepper powder. Sauté the spices for a minute.
- Add the marinated chicken pieces to the pan, stirring to coat them well with the spice mixture.
- Cook on low-medium heat, stirring occasionally, until the chicken is cooked through and reaches a semi-dry consistency.
- If desired, add a little oil or ghee to enhance the flavor.
- Garnish with a few curry leaves and serve hot with rice or paratha.
Marinate the Chicken
Cook the Chicken
Add Tomatoes and Spices
Cook the Marinated Chicken
Serve
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.