Here is the recipe for the chicken roast without deep frying. This chicken roast is kerala style. It tastes awesome and different. The preparation is also simple with basic ingredients readily available in our kitchens.
This recipe consumes less oil when compared to chicken 65. But the taste will be ultimate.
- Chicken – 500 gms
- Onion – 4
- Green chili – 4
- Tomato – 1
- Garlic – 3 tsp
- Ginger – 1 tsp
- Curd – 4 tbsp
- Turmeric powder – 1/2 tsp
- Red chili powder – 2 tsp
- Coconut oil – 3 tbsp
- Clove – 2
- Cardamon – 1
- Cinnamon – a small piece
- Chicken masala – 1 tsp
- Curry leaves – 1 sprig
- Fennel seeds – 1/4 tsp
- Coriander powder – 2 tsp
- Mustard seeds – 1/2 tsp
- Red food color – a generous pinch (purely optional)
- In a mixing bowl, add curd, red chili powder, turmeric powder and salt. Add chicken pieces to it and mix it well. Marinate it for 30 minutes or longer. Refrigerate it.
- In a mortar pestle, add clove, cinnamon and cardamon. Crush it well. Keep it aside.
- Heat oil in a kadai. Add mustard seeds and fennel seeds. When they pop and sizzle, add the sliced onions and green chillies. Reduce flame to medium-low and fry the onions until they turn golden brown. The amount of oil at this stage should be on the higher side so add a bit more of you feel it’s not.
- Next, add the coriander powder and the freshly crushed masala (cloves, etc) and fry for 10 seconds.
- Then add ginger garlic paste to it and sautè for another 30 seconds until the raw smell goes.
- Add the tomatoes, food colour (if using) and curry leaves and mix well. Cook it for 3 minutes or until the tomatoes turns soft.
- Dunk the marinated chicken pieces into this mixture and increase the flame to medium-high.
- Cook stirring frequently until the chicken pieces begin to roast. You don’t have to add any water, the meat will let out water as it cooks. Adjust salt and keep roasting until the chicken is cooked soft. This will take about 20-25 mins. If you feel the chicken is not cooking well, close the kadai with lid to speed up the process. The curry will be watery in this case so once the chicken is cooked, cook on an open flame until your desired consistency is reached.
- When the chicken has roasted and most of the water has been cooked off, add the chicken masala and mix well. Cook for another minute and remove from fire.
- The food color is optional and it can be skipped if not preferred.
- The coconut oil used adds flavour to the chicken and gives a Kerala touch to the dish.
- The seasoning can be adjusted as per the taste desired.