There are many versions of Kerala Chicken roast recipe which is done differently in different parts of Kerala. This is one recipe which I saw in a malayalam cookery show. I altered the recipe a bit to suit my taste buds.
This is a very easy chicken gravy where all ingredients are added into the the vessel in which you are going to prepare this gravy, marinate in the same vessel and put it directly on stove. There is no need to saute any ingredient. This is a perfect chicken gravy which can be done by bachelors and working women because there is no elaborate cooking required.
Coming to the recipe, there are two ways in which this recipe is cooked. You can either put in a cookware and cook the chicken or you can alternatively put the marinated chicken in the cooker and cook for 1 whistle.
Ingredients :
Chicken - 1/2 kg cleaned
Onion - 1 chopped
Tomato - 1 chopped
Ginger garlic paste - 1 1/2 tsp
Curry leaves - few
Coriander leaves - 1 tsp chopped
Oil - 3 tsp
Salt - to taste
Spice Powders :
Turmeric powder - 1/4 tsp
Chilli Powder - 1 tsp
Coriander powder - 1 1/2 tsp
Pepper powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Preparation :
1. Peel onions and chop onions finely and keep it ready.
2. Chop tomato, coriander leaves finely and keep aside.
3. Clean chicken and cut it into bite sized pieces.
Method :
1. Take a wide vessel and add cleaned chicken, add in all the spice powders, chopped onion, chopped tomato, curry leaves, ginger garlic paste, salt and oil.
2. Mix all the ingredients well with your hand and marinate it for 30 mins to 1 hr.
3. Close the vessel with a tight lid and cook everything in medium flame till the masala gets blended well in the chicken. This takes approximately 20 mins.
4. Then cook uncovered for 10 mins or until all water gets evaporated and a thick gravy is left behind, add coriander leaves and mix well. Check for salt and pepper powder.
5. Chicken roast is ready to be served now. Serve it as an accompaniment for rice, roti, phulkas or any bread.
Note:
1. You can cook it in a cooker for 1 whistle. This method saves time so if you run out of time, you can try this method.
2. Do not forget to marinate the chicken. Marinating the chicken will turn the chicken juicy and soft.
3. Add coriander leaves at the last and mix for enhanced flavor. The entire cooking procedure should be in medium flame.
4. Adjust salt according to your taste. If you find the dish to be less spicy, add pepper powder instead of chilli powder. The main flavor of the chicken roast lies in the chicken cooked in pepper powder.
5. I used 3 tsp of coconut oil during marination, because I like the flavor of coconut oil. You can use any vegetable oil.
This is a very easy chicken gravy where all ingredients are added into the the vessel in which you are going to prepare this gravy, marinate in the same vessel and put it directly on stove. There is no need to saute any ingredient. This is a perfect chicken gravy which can be done by bachelors and working women because there is no elaborate cooking required.
Coming to the recipe, there are two ways in which this recipe is cooked. You can either put in a cookware and cook the chicken or you can alternatively put the marinated chicken in the cooker and cook for 1 whistle.
Ingredients :
Chicken - 1/2 kg cleaned
Onion - 1 chopped
Tomato - 1 chopped
Ginger garlic paste - 1 1/2 tsp
Curry leaves - few
Coriander leaves - 1 tsp chopped
Oil - 3 tsp
Salt - to taste
Spice Powders :
Turmeric powder - 1/4 tsp
Chilli Powder - 1 tsp
Coriander powder - 1 1/2 tsp
Pepper powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Preparation :
1. Peel onions and chop onions finely and keep it ready.
2. Chop tomato, coriander leaves finely and keep aside.
3. Clean chicken and cut it into bite sized pieces.
Method :
1. Take a wide vessel and add cleaned chicken, add in all the spice powders, chopped onion, chopped tomato, curry leaves, ginger garlic paste, salt and oil.
added spice powders to chicken
added chopped onions
added chopped tomato
added curry leaves and ginger garlic paste
added oil
2. Mix all the ingredients well with your hand and marinate it for 30 mins to 1 hr.
3. Close the vessel with a tight lid and cook everything in medium flame till the masala gets blended well in the chicken. This takes approximately 20 mins.
4. Then cook uncovered for 10 mins or until all water gets evaporated and a thick gravy is left behind, add coriander leaves and mix well. Check for salt and pepper powder.
5. Chicken roast is ready to be served now. Serve it as an accompaniment for rice, roti, phulkas or any bread.
Note:
1. You can cook it in a cooker for 1 whistle. This method saves time so if you run out of time, you can try this method.
2. Do not forget to marinate the chicken. Marinating the chicken will turn the chicken juicy and soft.
3. Add coriander leaves at the last and mix for enhanced flavor. The entire cooking procedure should be in medium flame.
4. Adjust salt according to your taste. If you find the dish to be less spicy, add pepper powder instead of chilli powder. The main flavor of the chicken roast lies in the chicken cooked in pepper powder.
5. I used 3 tsp of coconut oil during marination, because I like the flavor of coconut oil. You can use any vegetable oil.
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Looks so darn delicious!!! The texture and color give a juicy appeal! Will be trying this out soon!
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