Kerala Chicken Roast is a spicy South Indian dish. It’s simple, homemade delicious chicken dish. Nadan Kozhi Roast other well-known name of Kerala Chicken Roast. It is a not gravy dish, it is semi gravy dish it is coated with spices.
Ingredient:
The below mention recipe ingredients are for serving 4 to 6 people- 1 kg - Chicken cut into medium pieces
- 1 tsp - Turmeric powder
- 2/3 tsp - Kashmiri chilli powder
- 5 tsp - Coriander powder
- 2 tsp - Fennel powder
- 2 tsp - Garam masala
- 1 tsp - Lemon juice
- Salt as per taste
- 5-6 Thinly sliced Onions
- 3-4 Chopped Tomatoes
- 1 tbsp - Ginger paste or finely chopped
- 1 tbsp - Garlic paste or finely chopped
- 3-4 - Slit Green chillies
- 2–3 - Sprigs Curry leaves
- 2–3 tbsp - Coconut oil or Vegetable oil
- 2 tbsp - Coriander leaves
- Roasted cashew nuts by Ghee for garnish (Optional)
Method:
- Marination of chicken
- Use fresh water. Wash the chicken.
- In washed chicken add chilli powder, turmeric powder, lemon juice and salt. After adding all masalas mix it well.
- Now Keep it aside for at least 30 to 40 min.
- Shallow fry Chicken
- In a pan heat the Coconut oil or Vegetable oil.
- Now add marinated chicken in heated oil and cook it till it turns golden.
- Remove and set apart.
- Masala base Preparation
- In the identical pan, add sliced onions with a pinch of salt.
- Sauté till golden brown.
- Now add ginger, garlic, and chillies and cook it until fragrant.
- In above prepared masala add fennel powder, coriander powder, garam masala and curry leave.
- Add tomatoes
- Toss in chopped tomatoes and cook dinner until gentle and pulpy.
- Add a splash of water if needed to shape a thick paste.
- Combine chicken and masala
- Take fried chicken to a pan.
- Mix masala with chicken till it evenly spread.
- Roast on medium warmness for 5–10 minutes until semi-dry and fragrant.
- Serve
- Use fresh chopped coriander for garnishing.
- Serve prepared dish with combination of Parotta, steamed rice, or naan.
