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Chicken Roast Kerala Style

Chicken Roast Kerala Style

Cooking Time

Preparation Time : 0

Cook Time : 0

Total Time : 0

Ingredients

Serves 10 serving

  • 1,Chicken, cut into large pieces

  • 1Lemon,

  • 3/4 teaspoonFreshly ground pepper powder,

  • to tasteSalt,

  • 1 1/4 tablespoonsRed Chili powder,

  • 1/4 teaspoonTurmeric powder,

  • a few dropsWater,

  • Coconut Oil, to deep fry

  • 2 1/2 tablespoonsChopped ginger,

  • 2 1/2 tablespoonsChopped garlic,

  • 2 tablespoonsChopped green chili,

  • 5Large Chopped Onions,

  • 1 cupChopped Shallots,

  • 1 tablespoonRed chili powder,

  • 1 teaspoonCoriander powder,

  • 1/4 teaspoonTurmeric powder,

  • 3Sliced Tomato,

  • 3 tablespoonsTomato sauce,

  • 1 teaspoonGaram masala,

  • 3 sprigsCurry leaves,

  • to tasteSalt,

Directions

  • 01

    Clean chicken pieces, and squeeze out water. Mix in lemon juice, pepper powder and salt and let the chicken rest for atleast half an hour.

  • 02

    Mix other ingredients for marinade - chili powder, turmeric powder and water to form a thick paste. Rub the marinade into chicken, making sure all the pieces are coated well. Let the chicken rest for another 15 to 30 minutes.

  • 03

    Heat oil in a wok in order to deep fry chicken over medium flame. Fry chicken in batches till golden brown and cooked through. Keep aside.

  • 04

    Remove oil from pan leaving behind about 1/4 to 1/2 cup.

  • 05

    Fry ginger, garlic and green chilies over low heat till aromatic.

  • 06

    Fry onions and shallots till light brown. Add some salt to speed up the browning of onions.

  • 07

    Add chili powder, turmeric powder and coriander powder and fry over low heat.

  • 08

    Add tomato and tomato sauce and saute.

  • 09

    Continue sauteing till gravy starts thickening, and mixture leaves sides of pan. Add more oil to pan if the mixture catches.

  • 10

    Sprinkle over garam masala, add fried chicken pieces, curry leaves and mix well. Cover and cook for 5 minutes.

  • 11

    Take off heat, serve hot with rice, chappathi or boiled kappa (tapioca)

  • 12

    Notes

  • 13

    ~ You can replace onions with shallots or vice versa.

  • 14

    ~ Use _piriyan _chili powder or Kashmiri chili powder for color.

  • 15

    ~ Use coconut oil for authentic Kerala flavor. But if the taste doesn't agree with you, you can use vegetable oil or sunflower oil.

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