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You are here: Home / Chicken Recipes / Kerala chicken roast recipe, spicy Kerala chicken roast

Kerala chicken roast recipe, spicy Kerala chicken roast

November 18, 2016 70 Comments

This Kerala Chicken Roast Recipe is a family favourite which Amma’s friend makes and sends over whenever us kids visit Kottayam. It is a semi-gravy chicken recipe so there’s enough to mop up with your appam and the gravy also has tons of onions. The fiery red colour and the delicious gravy of the chicken curry is sure to impress you as well.

Kerala chicken roast recipe, spicy Kerala chicken roast

Visits to Kottayam always involve a lot of great food. Like I was telling TH the other day, I have come to realise that my family expresses affection through food – and lots of it!

Amma goes into overdrive preparing for our visits days before we actually get there and as soon as we do, the extended family starts calling with plans of days and meals and meet ups.

Kerala chicken roast recipe, spicy Kerala chicken roast

Amma has a good friend who always sends food over when we get there. This Kerala Chicken Roast is one of her specialties and we love it! Once I asked her for her recipe, especially the secret of the deep lovely colour of her special Kerala Chicken Roast but she’s not one to divulge her secret recipes so I am not sure how she achieves that. Red food colour maybe or adding some water that beetroot was cooked in? I do have her basic recipe though which tastes fabulous, so here goes – Spicy Kerala Chicken Roast for you and your family to enjoy.

You may also like: Dry Indian Chilli Chicken Recipe, Chettinad Chicken Masala, Kerala Chicken Curry, and Chicken 65 Recipe.

4.8 from 5 reviews
Kerala chicken roast recipe
 
Print
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
 
Kerala chicken roast is a spicy semi-gravy chicken roast recipe from Kerala. The colour is mainly from roasting the onions into a deep brown and from the masala added.
Author: nags
Recipe type: Chicken
Cuisine: Indian
Serves: 4-6
Ingredients
  • 500 gm of chicken with bones, cut into medium-sized pieces
  • 4Β large onions, sliced long
  • 4 green chillies, slit lengthwise
  • 1 tomato, chopped
  • 4 tbsp of curd
  • ½ tsp of turmeric powder
  • 2 tsp of red chilli powder
  • 3 tbsp of oil
  • 1 tsp of cloves + cinnamon + peeled cardamom, crushed together
  • A pinch of red food colour (optional)
  • 1 tsp of chicken masala
  • 1 strand of curry leaves
  • ¼ tsp of fennel seeds
  • 2 tsp of coriander powder
  • ½ tsp of mustard seeds
  • 3 tsp of freshly crushed garlic
  • 1 tsp of freshly crushed ginger
Instructions
  1. Marinate the chicken pieces in curd, red chilli powder, turmeric powder, and salt for 30 mins. If you need to leave it longer, refrigerate it.
  2. Heat oil and add the mustard seeds and fennel seeds. When they pop and sizzle, add the sliced onions and green chillies. Reduce flame to medium-low and fry the onions until they turn golden brown. The amount of oil at this stage should be on the higher side so add a bit more of you feel it's not.
  3. Next, add the coriander powder and the freshly crushed masala (cloves, etc) and fry for 10 seconds. Top off with the ginger garlic paste and sautè for another 30 seconds until the mixture turns fragrant.
  4. Add the tomatoes, food colour (if using) and curry leaves and mix well. Cook until the tomatoes turn soft - about 3 mins.
  5. Dunk the marinated chicken pieces into this mixture and increase the flame to medium-high. Cook stirring frequently until the chicken pieces begin to roast. You don't have to add any water, the meat will let out water as it cooks. Adjust salt and keep roasting until the chicken is cooked soft. This will take about 20-25 mins. If you feel the chicken is not cooking well, cook closed to speed up the process. The curry will be watery in this case so once the chicken is cooked, cook on an open flame until your desired consistency is reached.
  6. When the chicken has roasted and most of the water has been cooked off, add the chicken masala and mix well. Cook for another minute and remove from fire.
3.5.3226

Serve the spicy Kerala chicken roast with Kerala appam or steamed white rice.

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By nags Filed Under: Chicken Recipes, Christmas Recipes, Kerala Recipes

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Reader Interactions

Comments

  1. Alafiya Medi Tour

    July 31, 2021 at 3:17 pm

    looks delicious Nags, I will try this method at home, hope it will be tasty.

    Reply
  2. Praveen

    May 16, 2021 at 3:07 am

    Hi Nags,
    Thanks a ton for this recipe. My wife was in quarantine so I was manning the kitchen. This recipe turned out to be ….aaaawsommme… Now the kids and wife want me to make chicken recipes in future… :).
    Thank you again.
    Praveen

    Reply
    • nags

      July 20, 2021 at 9:27 pm

      so good to hear πŸ™‚

      Reply
  3. shuba

    March 21, 2020 at 1:12 pm

    loved it! its not to dry, neither a gravy. yes, the water from the chicken was enough. i blended the onions, tomatoes, ginger & garlic.. so i have a smooth paste to eat with the rotis, and so that my LO can eat without complaint!
    its fast and easy!

    Reply
    • nags

      March 24, 2020 at 6:54 am

      Thank you Shuba!

      Reply
  4. Deepthi

    August 28, 2019 at 8:08 am

    Hi,

    This question is from a pure vegetarian wife who loves to cook for her chicken-loving husband, so please excuse my ignorance. What do you mean by chicken pieces? Which part of the chicken is this? Here in North American stores, chicken is packaged as drumsticks, thighs, breasts, etc.

    Thank you!!!

    Deepthi

    Reply
    • nags

      September 2, 2019 at 11:57 am

      hi deepthi, kudos for cooking meat for your husband πŸ™‚ you can use chicken breast cubes for this recipe.

      Reply
  5. Zainab

    May 11, 2019 at 6:20 pm

    Tried the chicken roast recipe. Taste very nice. Tq for the post

    Reply
  6. Emeryl D' Cruz

    April 19, 2019 at 11:41 pm

    In some recipes they use coconut milk instead of curd. Whats the difference between the two? Which one is actually more authentic? Could you suggest me? Im confused.

    Reply
    • nags

      May 28, 2019 at 5:40 pm

      Both are fine. Every region and family make it differently.

      Reply
    • AC_BC_DC

      September 5, 2020 at 10:20 pm

      Different tastes for sure. However, curd has the property of tenderizing the meat and coconut milk does not. Using curd will have the effect of using lime juice or vinegar in your marinade. Adding coconut milk will completely change the flavour profile of this dish. But, IMHO, it will taste great with coconut milk as well.

      Reply
  7. Varun

    April 2, 2019 at 7:14 pm

    I tried the recipe… but the below crushed combination some how made the gravy sweet and different taste which we didnt like… it would be good if you can tell home many cloves and others to be used.

    1 tsp of cloves + cinnamon + peeled cardamom, crushed together

    Reply
    • nags

      May 28, 2019 at 5:42 pm

      You can increase the amount of chilli powder

      Reply
  8. Swathi

    August 21, 2018 at 1:35 am

    Hi…thanks for the recipe…I tried it at home…everyone loved the taste…didn’t use the colour though…also I had added few cashew nuts…wish I could send u the picture…but there is no option here…Please post such type of recipes again…would love to try more of it recipes…thankyou

    Reply
    • nags

      September 14, 2018 at 9:28 am

      i will surely try to post more such recipes. thanks for trying πŸ™‚

      Reply
  9. Nam

    July 29, 2018 at 1:57 pm

    This has become a regular once in a week dish for us. My daughter loves it. I skipped the colour.
    Doesn’t look like the one in the pic though, maybe bcos I skipped the colour.

    Reply
    • nags

      August 13, 2018 at 4:41 pm

      doesn’t matter as long as it tastes good to you πŸ™‚

      Reply
  10. Deepna I

    May 21, 2018 at 10:20 am

    This one is my family’s all time favourite of my chicken recipes.yes i have taken all the credits shamelessly. Thank you so much for this awesome recipe.

    Reply
    • nags

      May 28, 2018 at 10:42 am

      haha feel free! i am glad they enjoy it πŸ™‚

      Reply
  11. Mary

    March 8, 2018 at 8:08 am

    Hi Nags,
    If I use 1kg of chicken, do I have to double the recipe?
    Thank you
    Mary.

    Reply
    • nags

      March 12, 2018 at 4:59 pm

      yes, try it by doubling but maybe reduce spices a bit

      Reply
  12. Mary

    March 8, 2018 at 8:06 am

    HiNags,

    If I use 1kg of chicken, do I have to double the recipe(8 onions seem too much)?

    Thank you
    Mary.

    Reply
    • nags

      March 12, 2018 at 5:00 pm

      yes the main part of this recipe is the onions but you can reduce it to 6 for double the recipe and also reduce spices

      Reply
  13. Regina

    September 6, 2017 at 11:25 pm

    Tried the recipe today…came out really well…My 10yr old boy loved it….didnt get the fiery red colour as shown in the pic..
    But, loved it …will try it again as it’s so easy..

    Reply
    • nags

      November 13, 2017 at 2:32 pm

      thanks regina. to get the deep red colour, use Eastern tikha mirch powder or kashmiri chilli powder

      Reply
  14. Lydia pinto

    September 3, 2017 at 6:26 pm

    Kerala chkn looks yum. Want to try

    Reply
  15. Jasmine lander

    September 3, 2017 at 10:35 am

    Looks delicious (y).

    Reply
  16. Elizabeth Antony

    December 8, 2016 at 9:24 am

    The recipe looks really nice and easy. The chicken masala you have mentioned could you please tell me which one to use. Or how you made it.
    Thank you.

    Reply
    • nags

      December 9, 2016 at 5:11 pm

      I usually use Eastern Chicken Masala but any Indian brand of chicken masala should do πŸ™‚

      Reply
  17. Maya Nair

    December 7, 2016 at 2:44 pm

    Awesome taste I must say..I added a tsp of pepper powder and more garam masala to enhance taste.. Thank you so much Nags πŸ™‚

    Reply
    • nags

      December 9, 2016 at 5:14 pm

      Thank you Maya!

      Reply
  18. Annu Mathew

    October 11, 2016 at 6:11 pm

    Love it!! My husband was amazed at my first attempt at chicken curry πŸ™‚ πŸ™‚ thank you

    Reply
    • nags

      October 12, 2016 at 11:46 am

      that’s great annu! πŸ™‚

      Reply
  19. Rekha

    October 3, 2016 at 6:04 pm

    Which chicken masala did you add

    Reply
    • nags

      October 10, 2016 at 4:15 pm

      I typically use Eastern Masala

      Reply
  20. Elizabeth

    August 11, 2016 at 12:02 pm

    I have tried this recipe 2-3 times and the result was quite good. My daughter insisted that I make it everyday πŸ™‚

    Reply
    • nags

      August 15, 2016 at 10:38 am

      yay! thanks liz πŸ™‚

      Reply
  21. Raji

    May 23, 2016 at 12:09 pm

    Awesome recipe…have tried it quite a few times now….tastes great….thank u

    Reply
    • nags

      May 24, 2016 at 2:22 pm

      thank you raji!

      Reply
  22. Jinson

    December 26, 2015 at 8:09 am

    Thank you. I made a super chicken roast for chritmas.

    Reply
    • nags

      December 26, 2015 at 9:21 am

      Thank you, merry christmas!

      Reply
  23. Anna Kurian

    November 17, 2015 at 2:38 pm

    Made this today..it turned out delicious…however,I didn't get d fiery red colour of he curry in your pics.where did I go wrong??

    Reply
    • Nagalakshmi V

      November 19, 2015 at 1:24 am

      Hello Anna, glad it turned out good! I have mentioned this in the post but the lady I got this recipe from adds red food colour. She's a caterer so has to make her food look "better" I suppose πŸ™‚

      Reply
  24. Unknown

    March 28, 2013 at 11:17 am

    wow…looks yummy & mouth watering.I'm going to try today. But I don't have chicken masala. What must I do to replace that ? Can I use garam masala ?

    Reply
    • Nagalakshmi V

      March 29, 2013 at 2:30 pm

      yes but the flavour will be different

      Reply
  25. Chitz

    March 27, 2013 at 1:45 pm

    I made this today & it turned out to be a hit πŸ™‚

    Reply
  26. Anonymous

    March 25, 2013 at 5:15 pm

    I love the way you write……:-)

    Reply
  27. Mimi

    March 19, 2013 at 7:00 pm

    May I know hw much cloves, cinnamon and cardamom I should use

    Reply
    • Nagalakshmi V

      March 20, 2013 at 1:57 am

      everything put together should come up to 1 tsp. you can use estimates, it won't make or break your dish. but if i HAD to give you quantities, i'd say 3-4 cloves, 1" piece of cinnamon, and 3 pods of cardamom

      Reply
  28. Anonymous

    January 9, 2013 at 11:00 pm

    I used Kashmiri chillie powder and the color was fantastic! Good alternative to food coloring!
    Love your blog! Keep up the good work!

    Reply
  29. Nagalakshmi V

    January 8, 2013 at 2:46 am

    Thank you Shalini πŸ™‚

    Reply
  30. Anonymous

    January 7, 2013 at 5:56 pm

    Hi
    I tried this recipe and it turned out delicious.Thank you so much.This recipe is a keeper.I have been a silent reader of your blog but I wanted to let you know about this.Thanks once again.

    Shalini.

    Reply
  31. An Open Book

    January 5, 2013 at 12:01 pm

    i dont know how i missed this post..saw it on pinterest and headed right here. have bookmarked it..i am such a sucker for any new chicken masala/gravy recipe and the one your sister posted recently tops the list. Its as authentic a dish ive ever made and i flaunt it everytime i have guests over;)
    This and ghee rice is gonna be our sunday afternoon lunch πŸ™‚

    Reply
  32. Kay.J.Sharp

    January 4, 2013 at 5:17 am

    This chicken roast is worth eating. Yummy and a spicy dish.

    Reply
  33. Sharmilee! :)

    January 3, 2013 at 9:51 am

    Slurrpp….cudnt resist….yumm!

    Reply
  34. Jiah

    December 29, 2012 at 1:46 pm

    Love the detail of your images, such depth and texture.
    Makes your taste buds go mad instantly πŸ™‚

    Reply
  35. Priya

    December 28, 2012 at 11:34 am

    Truly cant resist, wonderful feast for non veg lovers.

    Reply
  36. zareena

    December 28, 2012 at 7:00 am

    Amazing Nags.. This is a real feast to the eyes dish.

    Reply
  37. Manju

    December 27, 2012 at 7:54 pm

    Wow, i'm droooooooling away here. I totally agree with you on how our families greet us with food. Totally the same scenario at my place πŸ™‚

    Thats chicken roast is amazing and worth trying!!

    Happy New Year Nags!

    Regards,
    Manju
    http://manjuseatingdelights.blogspot.com/

    Reply
  38. Sharmila

    December 28, 2012 at 2:40 am

    That is truly delicious looking Nags. Definitely one for my must try list.
    Happy holidays and new year to you!

    Reply
  39. Archana Kumar

    December 27, 2012 at 6:59 am

    That chicken is to die for…yummm

    Reply
  40. aromaticencounters

    December 27, 2012 at 6:40 am

    Though I am vegetarian…I must say…b'ful colors in the menu πŸ™‚
    -Rashmi

    Reply
  41. Baskaran

    December 27, 2012 at 3:56 am

    Just a look is enough to satisfy the taste buds!!!..Lovely presntation. an easy recipe to try
    Regards
    Baskaran

    Reply
  42. divya

    December 27, 2012 at 3:07 am

    mouthwatering n delicious…

    Reply
  43. suhaina aji

    December 27, 2012 at 12:46 am

    This looks seriously yumm nags..great post.

    Reply
  44. Priya R

    December 26, 2012 at 8:13 pm

    wow this looks so good, super inviting

    Reply
  45. Maha Gadde

    December 26, 2012 at 12:47 pm

    SUper yumm
    Maha

    Reply
  46. Sangeetha Nambi

    December 26, 2012 at 8:57 am

    OMG !!! c the color… Wow !! Love it….

    Reply
  47. Jaya

    December 26, 2012 at 6:45 am

    mmmm chicken roast! seeing the picture brings water to my mouth. droolworthy pic.. and reading the recipe, i can taste the spicy tomato pieces, the almost sweet caramelised onion, the yoummy semi-hard roasted chicken… yum! what a christmas treat! thank you!

    Reply
  48. Rita Bose

    December 26, 2012 at 3:51 am

    Wow, Nags! That looks like a fantastic and delicious chicken recipe! Will try it out ! Please check out my blog at- http://www.rita-bose-cooking.com/

    Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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