Kerala Style Chicken Roast- Easy Chicken Roast with Caramelized Onion Masala

Kerala Style Chicken Roast

Spicy chicken roast is an easy-to-make naadan recipe. It is a go-to when it comes to family favorites. This chicken roast is a spicy pan-fried chicken with a delicious masala. It is a dish that defines Kerala cuisine. Chicken roast is a must-have for Christmas meals and festive occasions. The pan-fried chicken is succulent, finger-licking good, and gets coated with a delicious caramelized onion gravy.

The chicken can be deep-fried or shallow fried, but it is the masala that does all the magic! The chicken and the gravy, are gently roasted by turning down the heat to low and sautéing until it turns brown. It is perfect for special occasions and an exotic eating experience, try pairing this chicken roast with neypathal, pathiri, coconut rice, or ghee rice. It also goes well with chapati or steamed rice.

Growing up in the coastal region of South India, coconut oil is an integral part of everyday cooking. For an authentic taste, try using coconut oil to make this chicken roast. It makes it flavorful and delicious. You can also add coconut bits or cashew nuts for an extra crunch.

This recipe is very forgiving and customizable, and you can't go wrong. You can cook chicken, mutton, prawns, or vegetables like potatoes and cauliflower. Fried chicken pieces are slowly cooked, in a rich gravy of caramelized onions, tomatoes, earthy spices. The spicy and tangy gravy gets coated on the chicken pieces, and each bite will make you crave for more.

One tip to make this curry tastier is adding 1/4 cup of thick coconut milk toward the end of the cooking process. You can use your favorite canned coconut milk, but I bet it tastes delicious with freshly squeezed coconut milk. Coconut milk is optional but makes the gravy luxurious and rich. Does this recipe sound exciting? Then check the recipe, it is super simple to make. So get your ingredients together and try this recipe. Let me know how it turned out for you:)

Kerala Style Chicken Roast Recipe

1)Chicken - 1 lb
Chilly powder - 2 tbs
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
Tomato- 2
Coriander powder- 2 tsp
Chilly powder- 1 tsp(optional)
Turmeric powder- a pinch
Meat Masala- 1 tsp
Curry leaves- two springs
Coconut milk- 1/4 cup (optional)
Pepper powder- 1/2 tsp
oil

Dry roast the ingredients under garam masala and make a fine powder. Clean and cut chicken and marinate with all the ingredients listed under section one for half an hour. You can cook the chicken three ways. One is to deep fry the chicken till slightly crispy. Alternatively, you can pan fry the chicken. Heat 2-3 tbs of oil in a pan and arrange the marinated chicken in a single layer. Do not overcrowd the pan. Fry in medium heat for 8-10 minutes till both sides are slightly crispy and golden. The third method is to cook this marinated chicken with 1/4 cup water till the chicken gets cooked. Heat oil in a pan and shallow fry the chicken pieces till it is crispy in the outer and set aside.

Heat oil in a pan and saute ginger and garlic till there is a good aroma, followed by onions, green chilly, and curry leaves. Saute till the onions become crispy and golden brown. Add in turmeric powder, coriander powder and pepper powder, and garam masala and fry for a minute. Next, add the tomatoes and cook till soft and oil separates. Now add the fried chicken and roast for 5-6 minutes till it is completely dry, and the masala gets well coated over the chicken. Add thick coconut milk and mix well. Roast for another two minutes and switch off the flame. Serve with rice, appam, or chapati.