Kerala Roast Chicken

 
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A spicy smoked chicken recipe from one of the southern states of India, Kerala. Keralan cuisine offers a wide variety of vegetarian and non vegetarian dishes influenced by cultures of various religions. As one of the coastal states of India you will find rich fish, poultry and red meat recipes with coconut, curry leaves and tamarind as some of the key ingredients.This quick and easy recipe gets its distinct flavour from the curry leaves and crushed black pepper. Pair it up with traditional Indian bread called roti or rice but if you want to stay away from those carbs this could also serve as a great appetizer!

Ingredients:

  • 800 gm chicken

  • ½ tsp turmeric

  • 2 tbsp ginger garlic paste

  • 1 tbsp red chili powder

  • 2-3 green chilis

  • 1 onion

  • 1 tomato

  • 2 sprigs curry leaves

  • 1 tsp garam masala

  • ½ tsp coriander powder

  • 1 tsp black pepper powder

Method:

  • Marinate chicken with turmeric , red chili powder ,ginger garlic paste and salt.

    • ½ tsp turmeric

    • 1 tbsp ginger garlic paste

    • 1 tbsp red chili powder

  • Heat a pan and add oil. When the oil is hot fry the tomatoes till they are cooked. Remove them from the pan and set aside to let them cool before blending.

    • 1 tomato

  • Add some more oil if required and add onions, green chilis and curry leaves. When the onions start to turn translucent add more ginger garlic paste. Sautee this for a few min and add blended tomatoes.

    • 1 onion chopped

    • 2-3 green chilis

    • 2 sprig curry leaves

    • 1 tbsp ginger garlic paste

  • Next add garam masala powder, coriander powder, black pepper powder and saute for 2 min.

    • 1 tsp garam masala

    • ½ tsp coriander powder

    • 1 tsp black pepper powder

  • To this mix add the marinated chicken and cook the chicken on a medium flame. At first the juices from chicken will make a gravy of the mixture but just before the chicken gets cooked increase the flame. The sauce will dry up and stick to the chicken. Cook on high flame till the chicken is roasted well. The outer layer of the chicken should get a dark brown roasted colour to it.