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).
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Indian, Kerala
Servings: 4people
Author: Preeti
Equipment
1 Heavy bottom pan
Ingredients
To marinate the chicken
5oo gchickenbone-in chicken
¼teaspoonturmeric powder
1teaspoonred chili powder
Salt to taste
3tablespoonyogurt/curd
To make chicken roast
5-6teaspoonoil
3medium size onionssliced
2green chiliesslit
1spring curry leaves
Roughly crushed ginger and garlic1.5 tbsp
2medium size tomatoeschopped
1teaspoongaram masala powder
2teaspooncoriander powder
1teaspoonfennel powder
1teaspoonblack pepper powder
2springcurry leaves
1teaspoonoil or gheeoptional
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. 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.
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.
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.