Kerala-style chicken masala roast
Enjoy the flavors of Kerala with this delicious and aromatic chicken roast recipe. Made with whole spices, fresh ginger, and garlic. Perfect for a cozy dinner at home or on a special occasion, this recipe is easy to make and packed with flavor.
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.