Kerala Chicken Roast
Recipe type: Sides
Cuisine: Indian
Serves: 2
  • Chicken, 2 whole leg pieces (400-500 gms)
  • Onions, 4 large sliced
  • Tomatoes, 2 medium sized pureed
  • Curry leaves, 8 nos
  • Ginger garlic paste, 2 tbspns (for marination)
  • Coconut oil, 4-5 tbspns
  • To be ground:
  • Fennel seeds, ¾ tsp
  • Ginger, 2 inch piece
  • Garlic, 8-10 cloves
  • Coriander powder, 2 tsp
  • Garam Masala, 1 tsp
  • Chilli Powder, 1 tsp
  • Green Chilli, 1 no.
  • Cardamoms, 2 nos
  • Bay leaf, 1
  • Cinnamon, 1 inch stick
  • Cloves, 2 nos
  • Lime Juice, ½ a lime
  1. Grind together all the ingredients mentioned under to be ground.
  2. Clean the chicken and marinate it with ginger garlic paste, 3 tsps of the ground paste and salt to taste.
  3. Refrigerate the marinated chicken 2-3 hours.
  4. Place a pan on medium heat and add 2-3 tbspns of coconut oil.
  5. Add the sliced onions and fry till its brown.
  6. Now add the tomato puree and cook till oil oozes from the sides.
  7. At this stage add the curry leaves, the rest of the ground paste and salt to taste.
  8. Fry it till the raw smell disappears.
  9. In the meantime, shallow fry the chicken legs in 2-3 tbspns of oil till the sides are cooked and slightly browned.
  10. Now add this to the onion tomato mixture and cook till the chicken is fully done and there is no water in the roast.
  11. Serve with indian bread/rice
Recipe by Spice Counter at