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).
Servings: 4 people
Calories: 380kcal
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
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- 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.
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Nutrition
Calories: 380kcal