KERALA CHICKEN ROAST

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Kerala chicken roast is a deliciously spicy and aromatic Kerala-style chicken dish made with juicy chicken pieces cooked in a rich, deeply caramelized onion masala. The chicken is marinated with spices and then roasted with onions, ginger, garlic, green chillies, curry leaves and a blend of warm kerala spices.

Kerala chicken roast has a fiery, slightly tangy and intensely flavourful taste, with a thick masala coating that clings beautifully to every piece of chicken. It is commonly served with kerala parotta, appam, chapathi, ghee rice or steamed rice, making it a popular choice for both everyday meals and festive Kerala-style feasts.

ABOUT THE RECIPE:

Kerala chicken roast is specifically made with coconut oil. The coconut oil gives the roast its distinctive Kerala aroma and traditional flavour.

Bone-in or boneless pieces of chicken can be used for this recipe. I’ve used bone-in chicken pieces for this recipe. Bone-in pieces stay juicier and give the roast a richer flavour.

INGREDIENTS FOR KERALA CHICKEN ROAST:

FOR MARINATION:

• CHICKEN (BONE-IN PIECES) – 1 KG
• CHILLY POWDER – 1.5 TBSP
• CORIANDER POWDER – 1 TBSP
• CUMIN POWDER – 1 TBSP
• PEPPER POWDER – 1/2 TSP
• GARAM MASALA – 1 TBSP
• CHILLY FLAKES – 1/2 TBSP
• GINGER GARLIC PASTE – 1.5 TBSP
• LEMON JUICE – 1 TBSP
• SALT – AS REQUIRED

MAIN INGREDIENTS:

• ONIONS (MEDIUM SIZE/THINLY SLICED) – 3 NOS.
• SHALLOTS (THINLY SLICED) – 1/2 CUP
• GREEN CHILLIES (MEDIUM SPICY/SLIT) – 3 NOS.
• GARLIC (FINELY CHOPPED) – 1 TBSP
• GINGER (FINELY CHOPPED) – 1 TBSP
• CURRY LEAVES – FOR GARNISHING
• COCONUT OIL – 1/4 CUP
• SALT – AS REQUIRED

HOW TO MAKE KERALA CHICKEN ROAST:

• Clean and wash the chicken with water, and add it to a large mixing bowl.

• Also, add the chilly powder, coriander powder, cumin powder, pepper powder, garam masala, chilly flakes, ginger garlic paste, lemon juice and salt to it.

• Mix everything well. The chicken should be well coated with the masala. Once everything is mixed really well, cover it and place it in the refrigerator. Let it rest for about 30 minutes.

• After about 30 minutes, heat a cooking pot and add 1/4 cup of coconut oil to it. Maintain the flame at medium-high.

• Once the oil is heated, add the finely chopped ginger and garlic to it.

• Also, add the thinly sliced shallots and curry leaves to it. Saute them for about 30 to 40 seconds.

• Then add the thinly sliced onions to it. Also, add the required salt for the onions, and saute them until it turns light golden brown in color.

• Once the onions turn light golden brown in color, add the marinated chicken to it.

• Turn the flame to medium-low and mix everything really well.

• Once it is mixed really well, cover it and cook it on medium-low flame. The chicken oozes out water, which eventually dries out while it cooks.

• Once the water starts to thicken, open the lid and add the slit green chillies to it.

• Mix it really well, and let it cook until it completely thickens. It takes around 5 to 7 minutes on medium-low flame.

• Once it thickens, garnish it with curry leaves and turn OFF the flame.

YUMMY AND DELICIOUS KERALA CHICKEN ROAST IS READY.

SERVE IT WITH ANY KIND OF BREAKFAST OR STEAMED RICE.

I HAD KERALA CHICKEN ROAST WITH HOT STEAMED RICE AND KUDAM PULI RASAM.

VARIATIONS:

• This recipe can be made with bone-in or boneless pieces of chicken.
• I’ve used homemade chilly powder for this recipe. This chilly powder has turmeric powder in it. If you use regular plain red chilly powder, add 1/2 teaspoon of turmeric powder to it.
• I’ve used regular onions and shallots for this recipe. Shallots gives a mild sweetness flavour to the recipe. But, this recipe can also be made entirely with regular onions.
• The amount of chilly powder and pepper powder added can be adjusted according to our preference.
• Thinly sliced cuts of onions and shallots are commonly preferred for this recipe. This gives a perfectly caramelized onions required for the recipe.