Kerala Chicken Roast
In the preceding years, I aspired to share Easter-special posts with you, but it never materialized. However, this year, I was optimistic about sharing at least one recipe, and that's where this Kerala Chicken Roast comes into play.Presenting a flavor-packed Kerala Chicken Roast that complements plain rice, pulao, appam, and more. I aimed for a recipe that can be prepared swiftly without compromising on any of the rich flavors.
Ingredients
- 1/2 kg Chicken, cut into small – medium size pieces (measured after cleaning)
- 2 medium – big Onion (sliced)
- 1 medium Tomato (sliced)
- 2.5 – 3 tsp Kashmiri chilli powder
- 1/2 tsp Turmeric powder
- 1/4 – 1/2 tsp Fennel powder
- 1/2 tsp Chicken/meat masala
- 1/2 tbsp Crushed garlic
- 1-2 tbsp Chopped coriander leaves
- 1 tbsp Chopped cashew nuts
- Salt
- Curry leaves
- 2 tbsp Coconut oil
Instructions
- Marinate cleaned chicken pieces with sliced onion, tomato, kashmiri chilli powder, turmeric powder, fennel powder, chicken masala and salt. Add 1/3 cup water to this and pressure cook for 1 whistle on full flame. Switch off the gas and let the pressure drop naturally.
- Separate the chicken pieces from the gravy.
- Heat oil in a wide pan and shallow fry the chicken pieces till it's golden brown on both sides. Transfer the chicken to a plate.
- To the same frying pan (add more oil if required), add crushed garlic and fry well for 2-3 mins. Add the onions and tomatoes from the pressure cooker (excluding the stock/cooking water) to the pan.
- Cook till the onions caramelise. Add the stock/cooking water to the caramelised onions and tomato. Bring it to boil. Add fried chicken pieces. Reduce flame to the lowest. Cover and cook till the gravy is almost reduced and chicken pieces are coated well with the masala.
- Fry the chopped cashew till it's golden brown. Garnish the cooked chicken with fried cashews and chopped coriander leaves.
- Serve the chicken roast with rice/roti/pathiri/appam
Tried this recipe?Let us know how it was!