Kerala Chicken Roast

Chicken roast

Ingredients (Serves 5 – 6)

1. Chicken, bone-in – 1 – 1.25 kg, cut into medium-sized pieces

    Turmeric powder – 1/2 tsp

    Kashmiri chilly poowder – 2 tsp

    Pepper powder – 1/2 tsp

    Lemon juice – 1 tbsp

    Salt –To taste

Marinate chicken pieces with the above ingredients for at least half hour.

2. Coconut oil – 1/4 cup

    Ginger – 2 tbsp, thinly sliced

    Garlic – 2 tbsp, chopped

    Green chilly – 1, finely chopped

3. Onion – 3 – 3.5 cups, finely chopped

4. Curry leaves – 1 – 2 sprigs

5. Turmeric powder – 1/2 tsp

    Kashmiri chilly powder –  2 tsp

    Coriander powder – 2 tbsp

6. Tomato –  4 small, thinly sliced

7. Garam masala powder – 1 tsp

8. Salt – To taste


1. Cover and cook the chicken pieces, stirring occasionally for about 25- 30 minutes or until done. Drain and set the chicken stock aside.

2. Heat coconut oil in a pan at medium-high heat. Fry the chicken pieces in 2 batches on both sides until golden brown. Set aside.

3. In the remaining oil, add ginger, garlic and green chilly. Saute for 1 minute. Next add finely chopped onion, little salt, curry leaves and saute until onion turns golden, about 15 – 20 minutes. Add turmeric powder, kashmiri chilly powder and coriander powder. Bring down the heat and cook for 1 – 2 minutes until their raw smell leaves. Add sliced

tomatoes and cook until they get mashed up and oil separates. Add the chicken stock and mix well. Finally add the chicken pieces, few curry leaves and garam masala powder. Mix well. Cook covered for 4 – 5 minutes. Switch off. Serve with porotta/ chapathi, pulao etc.

Recipe Courtesy – Annie’s Kitchen

Chicken Roast

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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