Kerala Chicken Roast with step-by-step photos and a video recipe. Kerala Chicken Roast (or Nadan Chicken Roast) is a semi-dry chicken curry from Kerala cuisine. It is made with tender chicken marinated in a flavorful blend of spices, simmered in a spicy and tangy onion-tomato masala. Serve it with steamed rice and dal, appam, or Parotta (Indian flatbread).
This Kerala-style chicken roast is a spicy chicken dish made with simple ingredients easily available in the Indian kitchen pantry. This dish is full of exotic South Indian flavors and aromas.
Similar to Chicken Ghee Roast, the chicken gets all its flavors from slow roasting in spices. Similar to this classic Kerala dish, you may also like our popular Kerala Egg Roast.
Table of Contents
About this recipe
In this recipe post, I am sharing how to make a Kerala chicken roast recipe. It is also known as Nadan Chicken Roast.
This spicy chicken dish has classic flavors of Kerala cuisine. It is made with tender chicken, basic spices, onion, tomatoes, and curry leaves. You can serve it with steamed rice and dal or appam.
We start with succulent pieces of chicken marinated in a 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.
You may also like these other popular chicken recipes from this website:
- Andhra Chicken Fry
- Chicken Ghee Roast
- Pepper Chicken
- Maharashtrian Chicken Sukka
- Chilli chicken
- Dum Ka Chicken
- Chicken Masala Fry
Why You Need This Recipe
- Easy step-by-step instructions with a recipe video to make this dish easily at home.
- This dry chicken roast recipe is easy to customize. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- Make ahead recipe – You can cook it in advance. Store it in an airtight container in the refrigerator. Stays good for 2 days.
- Balanced flavor – This roast chicken recipe has fiery red color but it is not too spicy. It has a balanced flavor. You can adjust the spices as per your taste by increasing or decreasing the quantity of red chili and pepper.
- Gluten-free
Ingredients and Substitutions
- Chicken – You can use either boneless chicken or chicken with bones (curry-cut chicken). Chicken with bones are more flavorful.
- Flavoring – Turmeric powder, red chili powder, garam masala powder, coriander powder, fennel powder, pepper powder, and salt. If you do not have fennel powder then roast 1 tsp 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 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 tbsp 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 gives authentic South Indian touch to the recipe.
- Oil – Traditionally, this dish is cooked in coconut oil. You can substitute it with any neutral flavor oil.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
Tips to make the Best Chicken Roast
- 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 tsp of fennel over low-medium heat. Let it cool down to room temperature. Crush it in mortar and pestle to a fine powder.
How to make Kerala Chicken Roast (Step-by-step instructions with photos)
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 tsp 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.
- In the same pan, heat 4-5 tsp 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 tsp 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. Cook 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.
Storage Suggestions
- Store it 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.
Variations that you can try
- You can make this dry roast with eggs or prawns.
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Kerala Chicken Roast Recipe
Kerala Chicken Roast with step-by-step photos and a video recipe. Kerala Chicken Roast (or Nadan Chicken Roast) is a spicy semi-dry chicken curry from Kerala cuisine. It is made with tender chicken marinated in a flavorful blend of spices, simmered in a spicy and tangy onion-tomato masala. Serve it with steamed rice and dal, appam or Parotta (Indian flatbread).
Servings 4 people
Equipment
- 1 Heavy bottom pan
Ingredients
To marinate the chicken
- 5oo g chicken bone-in chicken
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 3 tbsp yogurt/curd
To make chicken roast
- 5-6 tsp oil
- 3 medium size onions sliced
- 2 green chilies slit
- 1 spring curry leaves
- Roughly crushed ginger and garlic 1.5 tbsp
- 2 medium size tomatoes chopped
- 1 tsp garam masala powder
- 2 tsp coriander powder
- 1 tsp fennel powder
- 1 tsp black pepper powder
- 2 spring curry leaves
- 1 tsp 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 tsp 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 tsp 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 tsp 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. Cook 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.
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 tsp of fennel over low-medium heat. Let it cool down to room temperature. Crush it in mortar and pestle it to a fine powder.
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