Butter Chicken Roast – Kerala Style

Ingredients (Serves 5)

  1. Chicken – 3/4 – 1 kg, cut into medium pieces

2. Turmeric powder – 1/2 tsp

Kashmiri chilli powder – 2 tbsp

Coriander powder – 1 tbsp

Garam masala powder – 1.5 tsp

Pepper powder – 1/2 tsp

Lemon juice – 1 tbsp

Salt – To taste

3. Coconut oil / refined oil – 3 – 4 tbsp

4. Onion – 3 cups (1.5 large), thinly sliced or chopped

5. Ginger and garlic, crushed – 2 tbsp each

Dried red chilies – 3 – 4, broken

Curry leaves – 1 sprig

6. Tomato – 1 large, cut into small cubes

Green chilies – 3, slit

7. Butter – 1 – 2 tbsp or to taste

Method

  1. Marinate chicken pieces with ingredients numbered 2. Set aside for at least 2 hrs or overnight in the refrigerator. Take it out 30 mts before cooking.

2. Heat oil in a pan over medium-high. Add onion, little salt and saute till onion turns golden brown. Drain on to a paper towel.

3. To the remaining oil – Add the marinated chicken pieces, crushed ginger and garlic, curry leaves and mix well. Cook covered over medium heat, stirring occasionally till water oozes out from the chicken or for about 15 minutes. Open the lid and cook until water is mostly evaporated and chicken pieces are cooked through and roasted. Make sure you flip them once or twice in between. Add tomato and curry leaves. Cover and cook for a few minutes. Add fried onion and mix well. Finally add butter. Cover and cook for a minute. Mix well. It tastes absolutely yummy. Serve with fried rice/porotta/pulao/chapathi etc.

  

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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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Kerala Sadya Recipes

About Maya

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!

Every Recipe Since 2010

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