Chicken Roast

Spicy Kerala Chicken Roast  is one of the authentic,delicious menu item in restaurants  and a family favorite.

INGREDIENTS:

To marinate:

• Chicken breast – 2 nos
• Red  Chilly powder – 1  tsp
• Coriander powder – 1 tsp
• Pepper powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Fennel Powder – 1 tsp
• Cinnamon powder – 1/2 tsp
• Cloves – 3 nos
• Cardamom Powder – 1/4 tsp
• Broken star Aniseed – 2 nos
• ginger garlic paste – 1 tsp
• Lemon juice – 1 tbsp  
• Salt to taste (1/4 tsp)

For masala :

Thinly sliced Onion- 2 medium

Ginger crushed – 1 tsp

Garlic, crushed – 1 tsp

Tomato, finely chopped – 1 big

Chopped green chilly – 2 nos

Coriander powder –  1/2 tsp

Chilly powder – 1/2 tsp (optional)

Turmeric powder –  a pinch

Oil – 3 Tbsp

Chopped coriander leaves – 2 Tbps, to garnish (optional)

METHOD:

• In a small pan add  all the powders  (turmeric powder,coriander powder,red chilly powder,fennel powder ,cinnamon powder, cardamom powder, pepper powder ) cloves, and broken star Aniseed,  and roast well  till raw smell disappears. let it cool for 5 minutes.
• Wash and cut chicken breasts  into small bit pieces.
• Clean them well.  Drain the water completely and marinate with all the ingredients listed under To marinate for about an hour.
• In a medium sized non-stick pan, put the marinated  chicken pieces  and cover with a lid. On medium heat, let the chicken cook with its own fat and steam from the chicken juice for 15 minutes. When a little water remains, remove the lid, stir it well and cook at low heat. Stir occasionally until no water is left and the chicken  is tender.
• Now add 2 Tbsp oil to the pan and shallow fry the chicken pieces till it is crispy in the outer. Stir it well.
• Now add chopped onion, green chillies, ginger and garlic and mix well with chicken pieces , cover and cook for 5 minutes in medium heat.
• Open the lid, add roasted chilly powder, coriander powder, turmeric powder, chopped tomatoes, and half cup of water, cover the pan and cook for 15 minutes.
• When a little water remains, uncover the lid, keep stirring the mix until the water content evaporates completely on medium to low flame.
• Now add 1 Tbsp oil and mix everything well, till it is completely dry and the masala gets well coated over the chicken.  The chicken pieces will be in a brownish color. Check for the salt.
• Remove your chicken roast from the fire and transfer to a serving plate or bowl.
• Garnish with chopped coriander leaves, thinly sliced onion rings, and lemon wedges. (optional)
• Serve Spicy Kerala Chicken Roast with rice, appam or chapati.

NOTE:

• If you don’t have cloves, cinnamon, and fennel powder, and broken star aniseed , you can use 1/2 tsp of Garam masala and 1 tsp of Meat masala.

 

 

 

 

 

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