Kerala Chicken Roast (Nadan Kozhi Roast)

Kerala Style Chicken Roast is a must-try for lovers of bold, spicy Indian flavors you can easily make at home. Also known as Nadan Kozhi Roast, this semi-gravy dish sits perfectly between a dry roast and a curry.

With a fiery spice base and tangy finish, it’s a festive staple for Christmas, Eid, and family feasts. It pairs well with appam, pathiri, parotta, or chapati.

Check out the ingredients and follow the simple step-by-step instructions below. You’ll also find expert cooking tips, serving suggestions, and storage notes to enjoy this traditional Kerala favorite right from your kitchen.

What is Kerala Style Chicken Roast?

Kerala-style chicken Roast is a popular Kerala dish with tender chicken cooked in a spicy onion-tomato gravy. It is not fully dry or a curry; it blends rich flavors using traditional spices and techniques.

The recipe follows easy and traditional Kerala cooking techniques. However, when traveling from North Kerala to South Kerala, the methods may vary. For example, in Malabar Chicken Roast, the marinated chicken is sometimes fried, while most South Kerala recipes don’t do this.

Whatever the technique, the dish is rich in flavor and spices. One such flavor-infused Kerala-style roast is Nadan Mutta(Egg) Roast.

Why You'll Love This Recipe

This dish is cherished for its authentic Kerala taste, elevated by spices, coconut oil, and traditional techniques.

Its spiciness and semi-gravy consistency make it a perfect match for various accompaniments. You’ll also find it featured in our curated Kerala Non-Veg Recipes collection, celebrated for its rich, traditional flavors.

Recipe Ingredients

1. Chicken – Bone-in chicken is preferred for richer flavor and juiciness.
2. Powdered Spices – Key spices include chili powder, turmeric powder, coriander powder, fennel powder (also known as perinjeerakam powder), and garam masala, essential for the dish’s bold taste.

Check out the Recipe Card below for the complete ingredient list.

Variations to Try

Nadan Kozi Roast has  many variations, primarily by swapping the protein. You can replace chicken with beef, pork, prawns, eelambakka (clams), kallummakkaya (mussels), kanthal (squid), or eggs.The only difference lies in the cooking time for each protein you choose.

Regional twists like Malabar and Spicy Chicken Roast slightly adjust ingredient quantities and techniques. One popular seafood variation is our Flavorful Kerala Style Prawn(Konchu) Roast, made using the same spice base and method, tailored for prawns.

Regardless of the protein or method, the flavor profile remains spicy, tangy, and delicious. Another standout is Chicken Ghee Roast, a richly elevated version of this classic.

How to Make Kerala Style Chicken Roast(Step-by-Step Guide)

STEP 1: Marinate chicken with ingredients listed under marination for 1 hour.

STEP 2: Heat oil in a pan. Add sliced onion, green chillies, curry leaves and some salt. Salt absorbs moisture from onion and helps onion to get cooked fast.

STEP 3: Once the onion turns brown, add ginger and garlic paste and sauté them well. ** The onion should be well sautéed in this recipe. So never compromise on this step.

STEP 4: Add chilli powder, coriander powder, fennel powder, and garam masala powder to the above mix and sauté it well. Add oil as required.

STEP 5: Add chopped tomatoes to the mix and sauté well.

STEP 6: Once tomatoes are cooked well, adjust salt in the gravy. Add marinated chicken pieces to it. Add some chopped coriander leaves.

STEP 7: Cook until chicken is cooked and the gravy is consistent. Allow water to dry up from the gravy.

STEP 8: If you want a dry roast,  sauté it for some more time. Add 1 - 2 tablespoon oil if needed. Mostly,  chicken fat will help you to roast and you might not need extra oil. Garnish it with coriander leaves and ghee roasted cashew nuts.

Tips And Tricks

1. Marination is a crucial step for infusing masalas into the chicken. Marinate for at least one hour—overnight in the fridge is even better.
2. Use fresh ingredients instead of canned for the best flavor.
3. Don’t skip coconut oil or curry leaves—they’re essential for authentic taste.

Serving Suggestions

Pair the Kozhi Roast with rice-based sides like idiyappam, puttu, appam, noolputtu, pathiri, steamed rice, or ghee rice, as well as Indian breads like porotta, chapati, or naan

You can enjoy it any time of day: breakfast, lunch, or dinner. For lunch, it’s often served with raita and a touch of achar to round out the meal.And for that perfect texture contrast, a side of Crispy Nadan Kozhi Varuthathu.

Storage Instructions

Store Kerala Style Chicken Roast in an airtight container and refrigerate for 2-3 days. Reheat in a pan or microwave, adding a splash of warm water if it thickens.

Freezing isn’t recommended because it can compromise the chicken’s texture and the dish’s overall flavor. If you love Kerala chicken dishes, try our top-rate Authentic Kerala Chicken Curry Recipe.

Frequently Asked Questions (FAQ)

More Kerala Style Roast Recipes To Try

I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice

Kerala Chicken Roast (Nadan Kozhi Roast)

Jane Jojo

Chicken cooked and roasted in spicy onion tomato gravy. A  quite easy Kerala chicken roast preparation. It goes well with rice and chapathi / Indian breads.

3.93 from 13 votes

Print Recipe Pin Recipe

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Side Dish

Cuisine kerala

Servings 6 serving

Calories 270 kcal

Ingredients

  

1x2x3x

• ▢ 1 Kilogram chicken

Marination

• ▢ 2 tsps Chilly Powder
• ▢ 1 teaspoon turmeric Powder
• ▢ 1 teaspoon salt

Gravy

• ▢ 6 Onions (medium)
• ▢ salt
• ▢ 3 sprig curry leaves
• ▢ 4 green chilly
• ▢ 1 tablespoon garlic paste
• ▢ 1 tablespoon ginger paste
• ▢ 4 Teaspoons Chilly Powder
• ▢ 5 Teaspoons coriander Powder
• ▢ 2 Teaspoons fennel powder
• ▢ 2 Teaspoons garam masala Powder
• ▢ 4 tomato (medium)
• ▢ 2 tbsps coriander leaves
• ▢ coconut oil / vegetable oil

Garnish

• ▢ 1 teaspoon ghee
• ▢ 2 tbsps cashew nut
• ▢ coriander leaves

Instructions

 

• Marinate chicken with ingredients listed under marination for 1 hour
• Heat oil in a pan. Add sliced onion, green chillies, curry leaves and some salt. Salt absorbs moisture from onion and helps onion to get cooked fast.
• Once the onion turns brown, add ginger and garlic paste and sauté them well. ** The onion should be well sautéed in this recipe. So never compromise on this step.
• Add chilli powder, coriander powder,fennel powder and garam masala powder to the above mix and saute it well. Add oil as required.
• Add chopped tomatoes to the mix and saute well.
• Once tomatoes are cooked well, adjust salt in the gravy. Add marinated chicken pieces to it. Add some chopped coriander leaves.
• Cook until chicken is cooked and the gravy is consistent. Allow water to dry up from the gravy.
• If you want a dry roast,  saute it for some more time. Add 1 - 2 tablespoon oil if needed. Mostly,  chicken fat will help you to roast and you might not need extra oil. Garnish it with coriander leaves and ghee roasted cashew nuts.

Notes

1. Marination is a crucial step for infusing masalas into the chicken. Marinate for at least one hour—overnight in the fridge is even better.
2. Use fresh ingredients instead of canned for the best flavor.
3. Don’t skip coconut oil or curry leaves—they’re essential for authentic taste.

Nutrition

Serving: 355gCalories: 270kcalCarbohydrates: 17gProtein: 18gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 62mgSodium: 487mgPotassium: 597mgFiber: 4gSugar: 7gVitamin A: 1444IUVitamin C: 42mgCalcium: 60mgIron: 2mg

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