Chicken cooked and roasted in spicy onion tomato gravy. This recipe is adapted from my mom and a quite easy kerala style chicken tomato roast recipe. Must dish for Sunday lunch and any other special occasions. One of my favorites and a quite delicious one! Goes well with rice and chapathi / Indian breads.
Summary
(1,088 votes, average: 4.48 out of 5)
Loading...- Course side dish
- Cuisine kerala
- Yield 6 serving
- Cooking Time 90 minutes
- Total Time 90 minutes
Ingredients
chicken
1 Kilogram
Marination
Chilly Powder
2 tsps
turmeric Powder
1 tsp
salt
1 tsp
Gravy
Onions (medium)
6
salt
curry leaves
3 sprig
green chilly
4
garlic paste
1 tbsp
ginger paste
1 tbsp
Chilly Powder
4 Teaspoons
coriander Powder
5 Teaspoons
fennel powder
2 Teaspoons
garam masala Powder
2 Teaspoons
tomato (medium)
4
coriander leaves
2 tbsps
coconut oil / vegetable oil
Garnish
ghee
1 tsp
cashew nut
2 tbsps
coriander leaves
Steps
-
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.
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Once onion turns brown, add ginger and garlic paste and saute it well. ** Onion should be well sauteed 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 tbsp 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.
