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3.93 from 13 votes

Kerala Chicken Roast (Nadan Kozhi 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.
Cook Time1 hour 30 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: kerala
Servings: 6 serving
Calories: 270kcal
Author: Jane Jojo

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 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: 355g | Calories: 270kcal | Carbohydrates: 17g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 487mg | Potassium: 597mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1444IU | Vitamin C: 42mg | Calcium: 60mg | Iron: 2mg