Naadan/Kerala Chicken Roast Recipe

Cooking Directions

• STEP 1.In a bowl, mix together ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, and salt.
• STEP 2.Add the chicken pieces to the marinade and let it sit for at least 30 minutes.
• STEP 3.Heat oil in a pan and add sliced onions. Cook until golden brown.
• STEP 4.Add the marinated chicken to the pan and cook until it is well browned on all sides.
• STEP 5.Cover the pan and let the chicken cook on low heat for about 20-25 minutes or until it is cooked through.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• For extra flavor, you can add a tablespoon of lemon juice to the marinade.
• If you prefer a spicier roast, increase the amount of red chili powder.
• Make sure to cook the chicken on low heat to ensure it is cooked evenly and remains tender.

Storage and Serving

• Leftover chicken roast can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a microwave or oven before serving.
• Serve the Naadan/Kerala Chicken Roast as a main course with rice or roti, along with some raita or pickle for a complete meal.