This Kerala Chicken Roast Recipe is a family favourite which Amma's friend makes and sends over whenever us kids visit Kottayam. It is a semi-gravy chicken recipe so there's enough to mop up with your appam and the gravy also has tons of onions. The fiery red colour and the delicious gravy of the chicken curry is sure to impress you as well.
Visits to Kottayam always involve a lot of great food. Like I was telling TH the other day, I have come to realise that my family expresses affection through food - and lots of it!
Amma goes into overdrive preparing for our visits days before we actually get there and as soon as we do, the extended family starts calling with plans of days and meals and meet ups.
Amma has a good friend who always sends food over when we get there. This Kerala Chicken Roast is one of her specialties and we love it! Once I asked her for her recipe, especially the secret of the deep lovely colour of her special Kerala Chicken Roast but she's not one to divulge her secret recipes so I am not sure how she achieves that. Red food colour maybe or adding some water that beetroot was cooked in? I do have her basic recipe though which tastes fabulous, so here goes - Spicy Kerala Chicken Roast for you and your family to enjoy.
You may also like: Dry Indian Chilli Chicken Recipe, Chettinad Chicken Masala, Kerala Chicken Curry, and Chicken 65 Recipe.
Kerala chicken roast recipe
Ingredients
- 500 gm of chicken with bones cut into medium-sized pieces
- 4 large onions sliced long
- 4 green chillies slit lengthwise
- 1 to mato chopped
- 4 tablespoon of curd
- ½ teaspoon of turmeric powder
- 2 teaspoon of red chilli powder
- 3 tablespoon of oil
- 1 teaspoon of cloves + cinnamon + peeled cardamom crushed together
- A pinch of red food colour optional
- 1 teaspoon of chicken masala
- 1 strand of curry leaves
- ¼ teaspoon of fennel seeds
- 2 teaspoon of coriander powder
- ½ teaspoon of mustard seeds
- 3 teaspoon of freshly crushed garlic
- 1 teaspoon of freshly crushed ginger
Instructions
- Marinate the chicken pieces in curd, red chilli powder, turmeric powder, and salt for 30 mins. If you need to leave it longer, refrigerate it.
- Heat oil and add the mustard seeds and fennel seeds. When they pop and sizzle, add the sliced onions and green chillies. Reduce flame to medium-low and fry the onions until they turn golden brown. The amount of oil at this stage should be on the higher side so add sufficient amount to fry the onions
- Next, add the coriander powder and the freshly crushed spices (cloves, cardamom, cinnamon) and fry for 10 seconds. Top off with the ginger garlic paste and sautè for another 30 seconds until the mixture turns fragrant.
- Add the tomatoes, food colour (if using) and curry leaves and mix well. Cook until the tomatoes turn soft - about 3 mins.
- Dunk the marinated chicken pieces into this mixture and increase the flame to medium-high. Cook stirring frequently until the chicken pieces begin to roast. You don't have to add any water, the meat will let out water as it cooks. Adjust salt and keep roasting until the chicken is cooked soft. This will take about 20-25 mins. If you feel the chicken is not cooking well, cook closed to speed up the process. The curry will be watery in this case so once the chicken is cooked, cook on an open flame until your desired consistency is reached.
- When the chicken has roasted and most of the water has been cooked off, add the chicken masala and mix well. Cook for another minute and remove from fire.
Serve the spicy Kerala chicken roast with Kerala appam or steamed white rice.
Rekha
Which chicken masala did you add
nags
I typically use Eastern Masala
Elizabeth
I have tried this recipe 2-3 times and the result was quite good. My daughter insisted that I make it everyday 🙂
nags
yay! thanks liz 🙂
Raji
Awesome recipe...have tried it quite a few times now....tastes great....thank u
nags
thank you raji!
Jinson
Thank you. I made a super chicken roast for christmas.
nags
Thank you, merry christmas!
Anna Kurian
Made this today..it turned out delicious...however,I didn't get d fiery red colour of he curry in your pics.where did I go wrong??
Nagalakshmi V
Hello Anna, glad it turned out good! I have mentioned this in the post but the lady I got this recipe from adds red food colour. She's a caterer so has to make her food look "better" I suppose 🙂
Unknown
wow...looks yummy & mouth watering.I'm going to try today. But I don't have chicken masala. What must I do to replace that ? Can I use garam masala ?
Nagalakshmi V
yes but the flavour will be different
Chitz
I made this today & it turned out to be a hit 🙂
Anonymous
I love the way you write......:-)
Mimi
May I know hw much cloves, cinnamon and cardamom I should use
Nagalakshmi V
everything put together should come up to 1 tsp. you can use estimates, it won't make or break your dish. but if i HAD to give you quantities, i'd say 3-4 cloves, 1" piece of cinnamon, and 3 pods of cardamom
Anonymous
I used Kashmiri chillie powder and the color was fantastic! Good alternative to food coloring!Love your blog! Keep up the good work!