Kerala-Style Spiced Chicken Roast Recipe

About this recipe

Kerala-Style Spiced Chicken Roast is a delectable dish that showcases the rich flavors of South India. Marinated chicken is infused with aromatic spices and herbs, then slow-cooked to perfection with coconut oil, curry leaves, and a medley of traditional spices. This dish delivers a balanced spice level, making it perfect for a family lunch. The caramelized onions and roasted spices create a mouthwatering glaze that pairs wonderfully with steamed rice, appam, or parathas, offering a wholesome and satisfying meal.

Ingredients

• 500 g Chicken Whole
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• - Coriander Powder
• 50 g Fennel Seed
• - Coconut Oil
• 100 g Curry Leaves
• - Fresh Cream
• medium Chilli Green Long
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Clean the chicken thighs and marinate them with turmeric, red chili powder, coriander powder, and salt. Let it rest for 30 minutes.
2. 2. Heat coconut oil in a large pan over medium heat. Add mustard seeds and allow them to splutter. Then, add curry leaves and sauté for a few seconds.
3. 3. Add the sliced onions and green chilies to the pan, and sauté until the onions turn golden brown.
4. 4. Stir in the ginger-garlic paste and cook until the raw aroma disappears, about 2 minutes.
5. 5. Add the chopped tomatoes and cook until they break down and form a thick masala paste, approximately 6-8 minutes.
6. 6. Add fennel powder and garam masala, and mix well. Then, add the marinated chicken and coat it evenly with the spice mixture.
7. 7. Cover the pan and cook on low heat for 20-25 minutes, stirring occasionally, until the chicken is fully cooked and tender.
8. 8. Stir in the thick coconut milk and simmer for another 5 minutes to allow the flavors to meld.
9. 9. Taste and adjust salt if needed. Serve hot with steamed rice, appam, or parathas.