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+ servings

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.
Course Side Dish
Cuisine kerala
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 6 serving
Author Jane Jojo


  • 1 Kilogram chicken


  • 2 tsps Chilly Powder
  • 1 tsp turmeric Powder
  • 1 tsp salt


  • 6 Onions (medium)
  • salt
  • 3 sprig curry leaves
  • 4 green chilly
  • 1 tbsp garlic paste
  • 1 tbsp 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


  • 1 tsp ghee
  • 2 tbsps cashew nut
  • coriander leaves


  1. Marinate chicken with ingredients listed under marination for 1 hour
  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.
  3. 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 :)
  4. Add chilli powder, coriander powder,fennel powder and garam masala powder to the above mix and saute it well. Add oil as required.
  5. Add chopped tomatoes to the mix and saute well
  6. Once tomatoes are cooked well, adjust salt in the gravy. Add marinated chicken pieces to it. Add some chopped coriander leaves.
  7. Cook until chicken is cooked and the gravy is consistent. Allow water to dry up from the gravy.
  8. 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.