Chicken Roast Kerala Style
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[Based on 2 users]
Author vahchef Yield No Value
Published Aug 4, 2012 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Chicken Standing Time 1 hour
Description: Chicken roast is one of the authentic,delicious menu item in restaurants.but Kerala Style Chicken Roast Recipe : South Indian Preparation,Chicken pieces cooked with pepper and spices. This dish goes well with rice. Never replace actual black pepper with pepper powder 

Recipe of Chicken Roast Kerala Style

Ingredient Name Quantity Unit
Pepper Pwd 1 Teaspoons
Curry Leaves 2 Springs
Cumin Seeds pinch
Oil 2 Tablespoons
Coconut Grated Fresh 2 Tablespoons
Onion Shallots 3 Numbers
Ginger Sliced 1 Tablespoons
Coriander Pwd 1 Tablespoons
Salt as per taste
Turmuric pinch
Red Chilli Powder 1 Tablespoons
Chicken 750 Grams
Green Chillies 4 Numbers
Garamasala Pwd Kerala pinch
CORIANDER LEAVES 2 Springs

Directions

  1. Take chicken clean and marinate with chilli pwd, salt, coriander pwd, turmuric, gingergarlic paste mix well and keep a side for 4hrs. Now take a pan add oil, cumin seeds, shallots sliced then add curry leaves mix well then add grated coconut mix now add the marinated chicken mix well and close it with a lid and cook till the chicken is done.
  2.  Once the chicken is 90% done add pepper pwd, green chillies, garamasala kerala mix and cook till the chicken is dry do not cover with lid now. once the chicken is dry or roast top it of with chopped coriander.
Posted Aug 4, 2012

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2 Comments

Krista Jan 5, 2013
I LOVE this recipe and made it for a recent holiday party (six times the recipe amount). All of my non-veg friends adored it (Indians and non-Indians alike). Two things I did slightly differently were: 1) Add some vinegar during the marinade step, and 2) Add extra coconut because it is SO delicious. I also used mostly mild chili powder to give those who don't like too much heat the opportunity to try it (and those who do like heat could eat the peppers). Thank you for this!

Krista Jan 5, 2013
I LOVE this recipe and made it for a recent holiday party (six times the recipe amount). All of my non-veg friends adored it (Indians and non-Indians alike). Two things I did slightly differently were: 1) Add some vinegar during the marinade step, and 2) Add extra coconut because it is SO delicious. I also used mostly mild chili powder to give those who don't like too much heat the opportunity to try it (and those who do like heat could eat the peppers). Thank you for this!

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