By Krati Purwar
February 28, 2025
Roast chicken in Kerala style is a sinful indulgence for weekends. You must make some extra because you will be craving it the next day or maybe even the day after. After relishing it with rice and parotta, don’t forget to repurpose it for a sandwich on Monday so you begin the week on a delicious note.
4 tbsp curd 500 grams of chicken ½ tsp turmeric powder 4 onions, green chillies 3 tbsp oil Salt to taste 1 tsp chicken masala 1 tomato 1 tsp cinnamon, clove, cardamom powder 7-8 curry leaves ¼ tsp fennel, mustard seeds 1 tsp ginger, red chilli 2 tsp coriander powder, garlic
Prepare a blend of red chilli powder, curd, salt, and turmeric powder. Marinate the chicken in it for 30 minutes.
Heat oil in a pan and let mustard and fennel seeds sizzle. Saute onion, garlic, ginger, and green chillies.
Heat oil in a pan and let mustard and fennel seeds sizzle. Saute onion, garlic, ginger, and green chillies.
Add coriander powder and a blend of clove, cinnamon, and cardamom. Once powdered spices are roasted, add tomatoes.
Keep the flame medium-high when you drop chicken pieces. Cook for about 20-25 minutes. You can keep the lid closed to speed up the process.
If you think the gravy is getting dry, add splashes of water to prevent the spices from burning.
When cooked to perfection, enjoy Kerala-style roast chicken.