Kerala Chicken Roast Recipe

Kerala Chicken Roast (or Nadan Chicken Roast) is a spicy, dry chicken curry from Kerala cuisine. Here's a quick and easy recipe, made with tender chicken marinated and roasted in a spicy and tangy onion-tomato masala. Learn how to make this flavorful chicken roast at home with stepwise photos and a quick video tutorial. Serve it with steamed rice and dal, appam, or Parotta (Indian flatbread).

To make the Nadan chicken roast, we start with succulent pieces of chicken marinated in a flavorful blend of spices. The chicken pieces are then roasted to perfection, resulting in a deliciously spicy and flavorful meal. Enjoy the flavors of this classic Kerala dish, perfect for any special occasion.

More Indian chicken recipes that you may like

• Andhra Chicken Fry
• Pepper Chicken
• Chilli Chicken
• Maharashtrian Chicken Sukka
• Dum Ka Chicken

Watch how to make it

Ingredients & Substitutions

This Kerala-style chicken roast is made with simple ingredients like tender chicken, basic spices, onion, tomatoes, and curry leaves. This spicy chicken roast is full of exotic South Indian flavors and aromas. Here's what you will need to make this recipe.

• Chicken - You can use either boneless chicken or chicken with bones (curry-cut chicken). Chicken with bones makes this spicy chicken curry flavorful.
• Flavoring - I used spices like turmeric powder, red chili powder, garam masala powder, coriander powder, fennel powder, pepper powder, and salt to make Kerala chicken roast masala recipe. If you do not have fennel powder then roast 1 teaspoon of fennel over low-medium heat. Let it cool down to room temperature. Crush it in a mortar and pestle it to a fine powder.
• Yogurt - Use fresh yogurt or homemade curd for this chicken roast recipe. It helps to tenderize the chicken. To substitute, you can add lemon juice.
• Onions - I have used red onions for this recipe. You can substitute it with yellow or white onions.
• Ginger and garlic - I used fresh ginger and garlic roughly crushed in a mortar and pestle. To substitute you can add ginger and garlic paste.
• Tomatoes - For this recipe, I have used juicy fresh tomatoes. Substitute with 1 tablespoon tomato paste or ¼ cup of tomato puree.
• Green chilies - This is optional. If you do not prefer spicy dishes, skip adding them.
• Curry Leaves - Fresh curry leaves give an authentic South Indian touch to this roast chicken.
• Oil - Authentic Kerala chicken roast is cooked in coconut oil. You can substitute it with any neutral flavor oil.

For a detailed list of ingredients and their measurements, check out the recipe card below.

How to make Kerala Chicken Roast Recipe with Step by Step Photos

Marinate the chicken

1) To marinate the chicken: In a mixing bowl, combine chicken, turmeric powder, red chili powder, salt, and yogurt. Marinate for 30 minutes.

2) Prep other ingredients: Roughly crush ginger and garlic in a mortar and pestle. Set it aside. Slice the onions, chop the tomatoes, and slit the green chilies. Set them aside.

Making Kerala Chicken Roast

1) In a heavy bottom pan, add 1 teaspoon oil and swirl to coat the pan. Heat it over medium heat. Once the pan is hot enough, add the marinated chicken. Stir and roast the chicken for 4-5 minutes until the chicken is golden. Remove it to a plate.

2) In the same pan, heat 4-5 teaspoon oil over medium heat. Add onions and sauté until onions are golden. Next, add green chilies, ginger, garlic, and curry leaves. Sauté it for a minute.

3) Add tomatoes and ¼ teaspoon salt. Stir to combine. Cover and cook until tomatoes are soft. Stir it in between as required. Add garam masala powder, coriander powder, fennel powder, and black pepper powder. Stir to combine.

4) Add the chicken back to the pan. Combine with the masala. Now add ¼ cup of water to the pan and stir. Cover and cook on low heat until the chicken is cooked.

5) Open the lid and cook stirring continuously on medium heat until the excess moisture evaporates and the gravy is semi-thick. Finally, add curry leaves and oil. Roast the chicken on high heat for 2 minutes. Remove from heat. Kerala style chicken roast is ready to serve. Serve chicken roast with steamed rice and dal, or appam.

Tips to make the Best Kerala Chicken Roast Recipe

• Marinate the chicken for at least 30 minutes to an hour. It makes the chicken juicy and tender.
• Be careful while adding water to the recipe. It is a semi-dry chicken dish and you have to use less water during all the stages of cooking.
• Curry leaves are the signature flavor of South Indian cuisine. Do not skip it.
• Traditionally, this Kerala dish is cooked in coconut oil. It gives a very nice flavor and authentic touch to the recipe. You can substitute it with any neutral flavor oil.
• If you do not have fennel powder then roast 1 teaspoon of fennel over low-medium heat. Let it cool down to room temperature. Crush it in a mortar and pestle it to a fine powder.

What to serve with Kerala Chicken Roast?

Serve chicken roast as a side dish with steamed rice and dal, appam, Parotta, or any Indian flatbread.

Nadan Chicken Roast Variations

• You can make this dry roast with eggs or prawns.

If you try this recipe, please leave a comment and rating below. We'd love to hear your feedback.

For any questions or concerns while making this recipe, please get in touch with me directly at nayakprety@gmail.com. I'll try my best to respond promptly.

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Recipe Card

Kerala Chicken Roast Recipe

Kerala Chicken Roast with step-by-step photos and a video recipe. Also called Nadan Chicken Roast, it is a spicy semi-dry or dry chicken curry from Kerala cuisine. Quick and easy to make at home with tender chicken marinated and roasted in a spicy, tangy onion-tomato masala. Serve it with steamed rice and dal, appam or Parotta (Indian flatbread).

5 from 1 vote

Print Pin Rate

Course: Main

Cuisine: Indian, Kerala

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 380kcal

Author: Preeti Nayak

Equipment

• ▢
  1 Heavy bottom pan

Ingredients

To marinate the chicken

• ▢ 5oo gram bone-in chicken (curry cut)
• ▢ ¼ teaspoon turmeric powder
• ▢ 1 teaspoon red chili powder
• ▢ Salt to taste
• ▢ 3 tablespoon yogurt/curd

To make chicken roast

• ▢ 5-6 teaspoon coconut oil
• ▢ 3 medium size onions, sliced
• ▢ 2 green chilies, slit
• ▢ 1 spring curry leaves
• ▢ 1.5 tablespoon Roughly crushed ginger and garlic
• ▢ 2 medium size tomatoes, chopped
• ▢ 1 teaspoon garam masala powder
• ▢ 2 teaspoon coriander powder
• ▢ 1 teaspoon fennel powder
• ▢ 1 teaspoon black pepper powder
• ▢ 2 spring curry leaves
• ▢ 1 teaspoon oil or ghee (optional)

Instructions

Preparations

• To marinate the chicken - In a mixing bowl, combine chicken, turmeric powder, red chili powder, salt, and yogurt. Marinate for 30 minutes.
• Roughly crush ginger and garlic in a mortar and pestle. Set it aside.
• Slice the onions, chop the tomatoes, and slit the green chilies. Set them aside.

Making Kerala Style Chicken Roast

• In a heavy bottom pan, add 1 teaspoon oil and swirl to coat the pan. Heat it over medium heat.
• Once the pan is hot enough, add the marinated chicken. Stir and cook it for 4-5 minutes until the chicken is golden. Remove it to a plate.
• In the same pan, heat 4-5 teaspoon oil over medium heat.
• Add onions and sauté until onions are golden.
• Next, add green chilies, ginger and garlic, and curry leaves. Sauté it for a minute.
• Add tomatoes and ¼ teaspoon salt. Stir to combine. Cover and cook until tomatoes are soft. Stir it in between as required.
• Add garam masala powder, coriander powder, fennel powder, and black pepper powder. Stir to combine.
• Add the chicken back to the pan. Combine with the masala. Now add ¼ cup of water to the pan and stir.
• Cover and cook on low heat until the chicken is cooked.
• Open the lid and cook stirring continuously on medium heat until the excess moisture evaporates and the gravy is semi-thick.
• Finally add curry leaves and oil/ghee. Roast the chicken on high heat for 2 minutes. Remove from heat. Kerala chicken roast is ready to serve.
• Serve chicken roast with steamed rice and dal, or appam.

Video

Notes

• Marinate the chicken for at least 30 minutes to an hour. It makes the chicken juicy and tender.
• Be careful while adding water to the recipe. It is a semi-dry chicken dish and you have to use less water during all the stages of cooking.
• Curry leaves are the signature flavor of South Indian cuisine. Do not skip it.
• Traditionally, this dish is cooked in coconut oil. It gives a very nice flavor and authentic touch to the recipe. You can substitute it with any neutral flavor oil.
• If you do not have fennel powder then roast 1 teaspoon of fennel over low-medium heat. Let it cool down to room temperature. Crush it in mortar and pestle it to a fine powder.
• Read our full nutrition disclaimer here.
• Storage Suggestions
  • • Store the leftovers within 2 hours of cooking the roasted chicken.
    • Let it cool down completely. Transfer it to an airtight container and refrigerate. Stays good for 2 days. Reheat and serve.
    • You can store it in the freezer. Stays good for a month. Thaw, reheat, and serve.
    • To reheat, sprinkle some water on it and stir. Reheat until piping hot and serve.

Nutrition

Calories: 380kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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