Chicken Roast Recipe - Recipe Book


The non-veg recipes of Kerala have a unique taste and aroma that everyone loves it. The reason is that we are using almost all kind of spices in to it. You can control the spice by reducing the amount  we took here. Instead of vinegar u can add lemon juice or curd to marinate the chicken.

  1. Chicken-1/2 kg.

  2. Onion-4 nos.

  3. Tomato-2 nos.

  4. Chopped ginger-1 tbsp.

  5. Chopped garlic-1 tbsp.

  6. Green chilly-2 nos.

  7. Turmeric powder-1/2 tsp.

  8. Chilly powder-1 tsp

  9. Kashmiri chilly powder-1 tsp.

  10. Coriander powder-2 tsp.

  11. Garam masala-1 tsp.

  12. Vinegar-1 tbsp.

  13. Fennel seeds-1/2 tsp.

  14. Oil-1 tbsp.

  15. Thick coconut milk-1 cup.

  16. Salt-to taste.

  17. Curry leaves-a string.

  18. Coriander leaves-to garnish.


  • Cut the chicken in to small pieces and marinate with half of
    turmeric, Kashmir chilly powder, salt 
    and 1 tbsp of vinegar, keep aside.

  • Heat  oil in a
    pan,  add fennel seeds

  • Saute the onion till golden brown

  • Add ginger, garlic, green chilly, curry leaves and salt,
    saute for a while

  • Add turmeric powder, saute it

  • Add remaining  chilly
    powder, kashmiri  chilly powder, coriander
    powder and garam masala.

  • Add tomato in to it and saute till the tomatoes become
    mashed well.

  • Now add the chicken pieces in to it, close the lid and cook
    about 20 minutes without adding water.

  • Occasionally open the lid and saute a while.

  • Add coconut milk in to it, cook till the gravy reaches right

  • Switch off the flame and garnish with coriander leaves.


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