Kerala Chicken Roast Recipe
A high protein Kerala Recipes recipe with chicken, turmeric powder (haldi), kashmiri red chilli powder. Ready in 1h 30m, serves 4.
Curated byAditya Nair🇮🇳
Instructions
17 steps- 1
To begin making the Kerala Chicken Roast recipe, wash and clean the chicken pieces
chicken(500 grams) - 2
In a mixing bowl marinate the cleaned chicken along with turmeric powder, kashmiri chili powder, lemon juice and salt to taste and keep in the refrigerator for half an hour
chicken(500 grams)turmeric powder (haldi)(1/4 teaspoon)kashmiri red chilli powder(1 teaspoon)lemon juice(1 teaspoon)salt - to taste-1/ teaspoons coriander powder (dhania)(2)-/2 teaspoons kashmiri red chilli powder(1)garam masala powder(1 teaspoon)fennel powder(1/2 teaspoon)salt - to taste - 3
This will help the chicken get tender
chicken(500 grams) - 4
Shallow fry the marinated chicken pieces in a heavy bottomed pan on medium heat till it becomes golden brown on either side the chicken is just about cooked
chicken(500 grams) - 5
Remove the chicken pieces from the pan
chicken(500 grams) - 6
To the same pan, heat oil on medium heat; add the sliced onions with a pinch of salt
salt - to tasteonions - thinly sliced(3)tomatoes - thinly sliced(3)salt - to taste - 7
Cook till onions turn golden brown
onions - thinly sliced(3) - 8
Add the ginger and garlic and cook for a few seconds until the flavours start coming through
ginger - finely chopped(1 tablespoon)garlic - finely chopped(1 tablespoon) - 9
Add coriander, red chilli, garam masala fennel powder and saute for a few seconds till masala is cooked through
turmeric powder (haldi)(1/4 teaspoon)kashmiri red chilli powder(1 teaspoon)-1/ teaspoons coriander powder (dhania)(2)-/2 teaspoons kashmiri red chilli powder(1)garam masala powder(1 teaspoon)fennel powder(1/2 teaspoon) - 10
Add sliced tomatoes and curry leaves along salt and mix well
salt - to tasteonions - thinly sliced(3)tomatoes - thinly sliced(3)sprig curry leaves(2)salt - to taste - 11
When the tomatoes become soft, add one or two spoons of water to get a nice paste like consistency
tomatoes - thinly sliced(3) - 12
At this stage, add the fried chicken pieces and give a good stir till the masala coats the chicken well
chicken(500 grams)garam masala powder(1 teaspoon) - 13
The Kerala Chicken Roast pieces should be succulent coated well with the masala
chicken(500 grams)garam masala powder(1 teaspoon) - 14
Stir fry the chicken in the masala for about 4 to 5 minutes
chicken(500 grams)garam masala powder(1 teaspoon) - 15
Check the salt and spices and adjust to suit your taste
salt - to tastesalt - to taste - 16
Once done, turn off the heat and transfer the Kerala Chicken Roast to a serving bowl
chicken(500 grams) - 17
Serve Kerala Chicken Roast along with Malabar Parotta, Steamed Rice, Pineapple Rasam and a Cabbage Thoran for a weeknight dinner or even a special weekend lunch
chicken(500 grams)
Rate this recipe
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Kerala Chicken Roast Recipe
A high protein Kerala Recipes recipe with chicken, turmeric powder (haldi), kashmiri red chilli powder. Ready in 1h 30m, serves 4.
Curated byAditya Nair🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
17 steps- 1
To begin making the Kerala Chicken Roast recipe, wash and clean the chicken pieces
chicken(500 grams) - 2
In a mixing bowl marinate the cleaned chicken along with turmeric powder, kashmiri chili powder, lemon juice and salt to taste and keep in the refrigerator for half an hour
chicken(500 grams)turmeric powder (haldi)(1/4 teaspoon)kashmiri red chilli powder(1 teaspoon)lemon juice(1 teaspoon)salt - to taste-1/ teaspoons coriander powder (dhania)(2)-/2 teaspoons kashmiri red chilli powder(1)garam masala powder(1 teaspoon)fennel powder(1/2 teaspoon)salt - to taste - 3
This will help the chicken get tender
chicken(500 grams) - 4
Shallow fry the marinated chicken pieces in a heavy bottomed pan on medium heat till it becomes golden brown on either side the chicken is just about cooked
chicken(500 grams) - 5
Remove the chicken pieces from the pan
chicken(500 grams) - 6
To the same pan, heat oil on medium heat; add the sliced onions with a pinch of salt
salt - to tasteonions - thinly sliced(3)tomatoes - thinly sliced(3)salt - to taste - 7
Cook till onions turn golden brown
onions - thinly sliced(3) - 8
Add the ginger and garlic and cook for a few seconds until the flavours start coming through
ginger - finely chopped(1 tablespoon)garlic - finely chopped(1 tablespoon) - 9
Add coriander, red chilli, garam masala fennel powder and saute for a few seconds till masala is cooked through
turmeric powder (haldi)(1/4 teaspoon)kashmiri red chilli powder(1 teaspoon)-1/ teaspoons coriander powder (dhania)(2)-/2 teaspoons kashmiri red chilli powder(1)garam masala powder(1 teaspoon)fennel powder(1/2 teaspoon) - 10
Add sliced tomatoes and curry leaves along salt and mix well
salt - to tasteonions - thinly sliced(3)tomatoes - thinly sliced(3)sprig curry leaves(2)salt - to taste - 11
When the tomatoes become soft, add one or two spoons of water to get a nice paste like consistency
tomatoes - thinly sliced(3) - 12
At this stage, add the fried chicken pieces and give a good stir till the masala coats the chicken well
chicken(500 grams)garam masala powder(1 teaspoon) - 13
The Kerala Chicken Roast pieces should be succulent coated well with the masala
chicken(500 grams)garam masala powder(1 teaspoon) - 14
Stir fry the chicken in the masala for about 4 to 5 minutes
chicken(500 grams)garam masala powder(1 teaspoon) - 15
Check the salt and spices and adjust to suit your taste
salt - to tastesalt - to taste - 16
Once done, turn off the heat and transfer the Kerala Chicken Roast to a serving bowl
chicken(500 grams) - 17
Serve Kerala Chicken Roast along with Malabar Parotta, Steamed Rice, Pineapple Rasam and a Cabbage Thoran for a weeknight dinner or even a special weekend lunch
chicken(500 grams)
Rate this recipe
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