Kerala Style Grilled Chicken: A Mix Of Spices For Party Night
Image Credit: Village Cooking/Youtube

The mere mention of grilled chicken brings to mind a plate with a white-looking piece of chicken, some vegetables, and mashed potatoes. Well, yes that is the grilled chicken most of the world is familiar with and has somewhat become used to the taste. But if a twist is given to the bland-looking and tasting grilled chicken? A twist that doesn’t stand behind being generous with the spices, is the Kerala-style grilled chicken. Coming from the land of spices, this Grilled Chicken is unique for the masala that is used and the way it is prepared. This chicken dish can even give a befitting competition to Kerala’s very own Kozhi Porichathu aka fried chicken.

From the frying pan to the grill pan in Kerala

The custom of grilling the meat has been an age-old tradition in America. Various historical accounts suggest that the beginning of grilling can be traced back to the 17th century. It was with the Arawak tribe of the Caribbean and South America who used sticks to burn a fire and placed the meat directly over the fire. Though this was called Barbacoa cooking, it was adopted by conquerors from Spain who brought changes. And by the 18th century people in southeastern America picked the cooking method and gave it their own variation adding flavours.

Another historical account dates back to 1897 with Ellsworth B. A. Zwoyer having patented a design for charcoal briquettes. And as the evolution of the world has it, when the Portuguese and Arab traders travelled to the Malabar coast of India they brought with them not only business but cooking techniques. Among the many was grilled chicken.

Having come to the land of spices, the otherwise bland grilled chicken with just salt got a whole new avatar. With the addition of Kerala spices and slightly fried chicken on the grill, this delicacy was invented.    


    1 kg cut-up Chicken

    1 medium-size Ginger

    7 Garlic cloves

    3 Green chillies

    A handful of Coriander leaves

    ½ Lemon

    ½ cup Curd

    1 tbsp Red chillie powder

    1 tbsp Coriander powder

    ½ tbsp Garam masala

    ½ tbsp Turmeric powder

    ½ tbsp Cumin powder

    1 tbsp Black Pepper powder

    5 tbsp Oil



    Grind ginger, garlic, green chillies, and coriander leaves into a fine paste. Keep aside.

    In a larger bowl add salt, red chillie powder, coriander powder, garam masala, turmeric powder, cumin powder, black pepper, and lemon juice. To this add the paste, curd, and combine all.

    To this masala add the chicken pieces and mix them all well. Let it marinate for half an hour.

    Over high heat place a grilling pan and pour oil over it. There should be only enough oil to let the marinated chicken pieces be fried well. Once the oil comes to heat up, add the chicken pieces one by one and fry them.

    Initially, keep the flame high and then turn it low after 2 minutes. Let chicken fry for a few minutes. As the skin seems to change colour to golden brown turn up the heat and remove it one at a time.  

    Drain the excess oil and serve.

Well, this makes for the best birthday party snack or when hosting friends over. With a drink on the rocks or with soda, this grilled chicken is heaven and the easiest to cook in no time.