Recipe: Kerala Chicken Roast

The finger-licking semi -dry chicken recipe gets its authentic taste and texture from the aromatic spices used in marination and onion tomato gravy in whoch it is cooked. It is hot, spicy and full of flavors.

Cookd

1. In a bowl, add the chicken pieces, turmeric powder, red chilli powder, salt, lemon juice and mix well. rest it for 30 minutes.

2. In a mixer grinder, add tomato, water and grind this to extract the tomato puree.

3. Heat coconut oil in a pan and add the marinated chicken pieces.

4. Shallow fry for 7 minutes on medium flame. remove from the heat and keep aside.

5. Heat coconut oil in a kadai, add onion and saute until it gets golden brown.

6. Add the green chilli, ginger-garlic paste and saute for a minute.

7. Add turmeric powder, fennel powder, kashmiri red chilli powder, garam masala powder, coriander powder, salt and saute till the spices are cooked.

8. Add the extracted tomato puree, 3 tbsp of water and cook for 2 minutes.

9. Add the shallow fried chicken pieces, black pepper powder, curry leaves and stir fry for 5 minutes on high flame.

10. Remove from the heat and serve with parotta / steam rice.