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Kerala Chicken Roast recipe #Christmas/Easter recipes#Typical Syrian Christian recipes

Written By Kottayam Kitchen on Friday, February 12, 2016 | February 12, 2016

Chicken roast is  a  very typical recipe of Kerala which is used to serve for all major functions like any party or feast. Roast are always made with less gravy but in  thick consistency.So many variations are available for Chicken roast like tomato Chicken roast with loads of tomato and Pepper Chicken roast with pepper flavor.Today i have made this curry before starting our lent and it was a huge hit at my house...I will make this again and again..Recipe is very simple..shallow fry marinated chicken and make a good onion, ginger- garlic and tomato gravy and mix up with fried chicken pieces.Add 1/4 cup water,cover and cook for 15 minutes.

Author: Riya Tiju
Cuisine : Kerala
Prep Time : 10 min
Cook time : 45 min
Serves : 4-6

Ingredients needed

  1. Chicken pieces - 1/2 kg
  2. Onion - 1 big,finely chopped
  3. Tomato - 1,make puree
  4. Ginger - 1 small piece,chopped finely
  5. Garlic - 2 big, or 4 small, chopped finely
  6. Curry leaves - 3 sprigs
  7. Chicken masala - 2 Tsp
  8. Chilli powder - 1 Tsp
  9. Turmeric powder - 1/4 Tsp
  10. Pepper powder - 1/4 Tsp
  11. Coriander powder - 1 Tsp
  12. Oil - for frying
  13. Salt - to taste

  • Marinate cleaned chicken pieces with 1/4 Tsp turmeric powder,1 Tsp Chicken masala  and 1/2 Tsp Chilli powder and salt to taste.Keep aside for 10 minutes and shallow fry both sides in oil.(3-5 minutes on each side in medium heat oil)
  • Mean while chop onion,ginger and garlic and make tomato puree.
  • No need of extra chillies..(purely optional)
  • After shallow frying chicken, Keep fried chicken aside.saute chopped onion,ginger and garlic in the same oil.Add extra oil if needed.Add lit salt.Saute lots of curry leaves..This is the traditional Kerala taste maker.No need of other leaves.
  • When onion becomes brown and soft,add tomato puree and cook it by gently sauting in medium flame.
  • When everything gets cooked and soft,reduce the flame and add 1 Tsp Chicken masala,1/2 Tsp Chilli powder,1 Tsp coriander powder and 1/4 Tsp pepper powder(pepper is optional).saute it until the oil becomes clear.Actually this is the key for making a good gravy,fry the masalas in low flame .
  • When everything blends,add fried chicken pieces and gently mix the masala with chicken.Add 1/4 cup water,keep the flame to medium,cover and cook for 15 minutes.
  • By that time extra water oozed out from chicken and makes a good gravy..So if you need more gravy for chicken you can stop cooking after 2 minutes.or else
  • Cook the chicken with out lid until the 3/4 of the water evaporates for another 10 minutes in medium flame.
  • Switch off the flame and partially cover it.
  • After 10 minutes,you can see the chicken roast is ready to be served with thick consistency gravy.
  • This suites well with any rice like plain rice,fried rice or even with chapathi,porotta etc.
Make this delicious chicken dish for Easter meals or for friends party.I'm sure every one loves this

Have a good day
Kottayam Kitchen

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