Chicken Roast | Kerala style chicken roast | Spicy Kitchen2013-08-26
- Yield: 1
- Servings: 4
- Prep Time: 30m
- Cook Time: 30m
- Ready In: 30m
Chicken Roast | Soft and tender steamed chicken roast recipe
Spicy Indian Chicken Roast
Chicken roast is a delicious Kerala style side dish which goes well with almost all main course. This is a semi dry chicken curry cooked in flavorful masala. There are many ways to make the roast and here I made this spicy and juicy chicken roast with steamed chicken. Steamed chicken avoids the need to add excess calories and fat also cooks quickly. Onion and tomato gravy gives a slight sweetness to the roast. Hope you will like this way of making the roast. Please try it out and let me know how it turned out for you.
I have already posted some delicious chicken recipes like Special chicken fry, Spicy chicken fry, Chicken drumstick fry, crispy chicken fry,chicken pakkavada,chicken salad, chinese style chicken fry, malabar chicken dum biriyani. You can also check for 17 delicious chicken recipes
How to make delicious Chicken Roast
1/2 kg of Chicken
2 no of Onion
3 no of Tomatoes
1 tbsp. of Ginger garlic paste
5 no of Green chillies
2 springs of Curry leaves
A handful of Coriander leaves
1 spn. of Chilli powder
1 tbsp. of tomato sauce
1/2 spn. of Turmeric powder
1 spn. of Coriander Powder
1/2 spn. of Garam masala
1 tbsp. of Oil
Clean chicken pieces and marinate with 1 TS of curd,1/2 S of chilli powder,1/4 S of turmeric powder,1/2 S of ginger garlic paste and salt. Keep in refrigerator for 2-3 hours.
Steam chicken pieces for 10 minute.(Or you can cook chicken with 1/2 glass of water)Steamed chicken will be more soft and tender. Keep aside
Heat oil in a pan.
Add ginger garlic paste.Saute till raw smell goes off.
Add finely chopped onion,green chillies and curry leaves.
When onion get cooked,add chopped tomatoes.Cook till tomatoes become mushy.
Add all the spices(Chilli powder,turmeric powder,coriander powder and garam masala) and salt. Mix well and fry for 1-2 minute
Add steamed chicken pieces and tomato sauce. Mix well. Add 1/4 glass of water and again mix well.
Add coriander leaves and cover the lid. Cook for 5 minute in low flame
Goes well with chappathi,roti,naan etc…