Kerala-style chicken masala roast
Kerala-style chicken masala roast is a popular dish from the state of Kerala that is loved for its unique blend of spices and flavors. This dish is a spicy and flavorful delight that is a must-try for anyone who loves Indian cuisine.
Ingredients for Kerala Style Chicken Masala Roast
Chicken: Chicken is the primary ingredient in this dish. It is best to use bone-in chicken, as it adds flavor and moisture to the dish.
Spices and Herbs: Kerala-style chicken masala roast is a spicy dish that uses a variety of spices and herbs. Some of the commonly used spices include black pepper, cardamom, cinnamon, and cloves.
Ginger and Garlic: Ginger and garlic are an essential part of Kerala cooking, and they add flavor and aroma to this dish. Freshly grated ginger and garlic are best for this recipe.
Onion and Tomato: Onions and tomatoes form the base of the masala for this dish. They add sweetness and acidity to the dish and help balance the heat from the spices.
Curry Leaves: Curry leaves are a staple in Kerala cooking and are used to add flavor and aroma to this dish. They are added to the masala during cooking.
Coconut Oil: Coconut oil is a traditional cooking oil used in Kerala cuisine. It is used in this recipe for its distinct flavor and aroma.
Tips for Making the Perfect Chicken Masala Roast
- Use bone-in chicken for the best flavor and texture.
- Marinate the chicken for at least 1 hour to allow the flavors to penetrate.
- Use fresh spices and herbs for the best flavor.
- Sauté the onions until they start to turn golden brown to enhance their sweetness.
- Cook the chicken over medium heat to prevent it from becoming tough.
Kerala-style chicken masala roast
Ingredients
For Cooking the Chicken
- 1 kg chicken, cut into large pieces
- 2 medium onions, sliced (or 1 ½ large onions)
- 1 inch ginger chopped
- 1 green chili, adjust to taste.
- 10-12 Dried Red Chilies seeds removed, cut into large pieces
- 1 inch cinnamon stick
- 8 cloves
- 2-3 cardamom pods
- 1/2 teaspoon turmeric powder
- 1 teaspoon Coriander powder
For Making the Curry
- 1/2 teaspoon Mustad Seeds
- 1 onion finely chopped
- 1 inch fresh ginger finely chopped
- 1-2 green chilies, slit in to half
- 1 teaspoon red chili powder, adjust to your spice level
- 1 teaspoon Black pepper, adjust to your spice level
- 1/2 tsp turmeric powder
- 1 teaspoon coriander powder
- 1/2 tsp garam masala powder (optional)
- Salt to taste
- 1 tomato, finely chopped
- 4 tbsp coconut oil
- 2 sprigs curry leaves
- Coriander leaves for garnishing
Instructions
Step 1: Cooking the Chicken
- In a large pot, combine sliced onions, chopped ginger, green chili, dried red chilies, turmeric powder, coriander powder, cinnamon stick, cloves, cardamom pods, and salt.
- Mix well, then add the chicken pieces and coat them with the spice mixture. Marinate for at least 30 minutes if time allows.
- Cook the chicken over medium heat for 20-25 minutes covered until it’s cooked through. Once done, remove the chicken pieces and reserve the gravy.
Step 2: Frying the Chicken
- Heat 2 tablespoons of coconut oil in a pan.
- Fry the chicken pieces until they turn light golden brown on the outside. Remove from the pan and set aside.
Step 3: Making the Curry
- In the same pan, add the remaining coconut oil.
- Add mustard seeds and let them splutter.
- Add finely chopped onion, ginger, curry leaves, and green chilies. Sauté until the onion turns light brown.
- Add chopped tomatoes and cook until they soften.
- Reduce heat and add powdered spices: black pepper, red chili powder, coriander powder, and garam masala (if using). Cook until fragrant.
- Add the cooked chicken along with the reserved gravy to the pan. Mix well and cook for 5-7 minutes until the chicken is coated with the curry and the flavors blend.
Step 4: Serving
- Transfer the chicken roast to a serving dish and garnish with fresh coriander leaves.
- Serve hot with steamed rice or naan bread.
Notes
- Adjust the amount of red chili powder, black pepper, and green chilies according to your preference for spice.
- Marinating the chicken beforehand will enhance the flavor.
Variations of Kerala Style Chicken Masala
- Chicken Masala Roast with Potatoes: Add diced potatoes with Chicken to the masala and cook until they are tender and follow the recipe as usual.
- Kerala Style Chicken Masala Fry: Skip “Step 2: Fry the Chicken” and follow the recipe as usual.
- Spicy Kerala Style Chicken Masala Roast: Add more chili powder or green chilies to the masala to make the dish spicier.
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FAQs
While bone-in chicken is recommended for this recipe, boneless chicken can also be used. However, boneless chicken may not be as flavorful or moist as bone-in chicken.
It is recommended to marinate the chicken for at least 2 hours, but overnight marination is even better.
Coconut oil is traditionally used in Kerala cuisine for its flavor and aroma. However, vegetable oil can also be used as a substitute.
The level of spiciness can be adjusted to suit your taste preferences. You can add more or less chili powder or green chilies to the masala to make it spicier or milder.
Yes, you can make the masala and marinate the chicken ahead of time. When you are ready to serve, simply cook the chicken and roast it in the masala.
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