Kerala Chicken Roast - without coconut (Nadan Chicken Roast)
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.
Servings 6 serving
Ingredients
- 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 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 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.
