For the past couple of years, though I wanted to share Easter special posts with you, it didn't happen. This year I was hoping I could share at least one recipe with you and this Kerala Chicken Roast did it.
This is a flavor-packed Kerala Chicken Roast recipe that goes well with plain rice/pulao/appam etc; I wanted something that can be done quickly without compromising all the flavors.
I've posted other Kerala Chicken roast recipes before but they all had coconut in them in one form or another. So, I wanted to try one without coconut and here you go.
I do hope you get to try it and enjoy it as much as we did.
We, Jose and Maria, Wish you and your loved ones a very Happy Easter!
You can see other Easter recipes here and you can see other Chicken recipes here
Frequently Asked Questions (FAQs)
1. What makes Kerala Chicken Roast different from chicken curry?
Kerala Chicken Roast is a semi-dry dish where the chicken is slow-roasted in a thick, spicy masala. Unlike chicken curry, it has very little gravy and a more intense, caramelised flavour.
2. Can I make this chicken roast without coconut?
Yes, this recipe is made without coconut. The rich flavour comes from onions, spices, and slow roasting, making it lighter yet deeply flavourful.
3. How do I get the perfect roasted texture?
Cook the chicken uncovered on low to medium heat towards the end, allowing the masala to thicken and coat the chicken. Stir occasionally to prevent burning while helping it roast evenly.
4. Which cut of chicken works best for this recipe?
Bone-in chicken pieces are ideal as they stay juicy and absorb more flavour. However, boneless chicken can also be used for a quicker version.
5. Can I make this chicken roast in advance?
Yes, in fact, it tastes even better after a few hours as the flavours deepen. You can make it ahead and reheat gently before serving.
6. What can I serve with Kerala Chicken Roast?
This dish pairs beautifully with appam, Kerala parotta, chapati, jeera rice, or even simple steamed rice.
7. Why is my chicken roast watery?
This usually happens if the pan is covered for too long or if the chicken releases excess moisture. Cook uncovered at the end to evaporate the liquid and thicken the masala.
8. Can I adjust the spice level?
Absolutely! You can reduce the chilli powder or add a bit of pepper for a different kind of heat. Adjust according to your taste preference.
9. How long can I store leftover chicken roast?
You can store it in an airtight container in the refrigerator for up to 2–3 days. Reheat on the stovetop for best results.
10. Can I freeze Kerala Chicken Roast?
Yes, it freezes well. Store in freezer-safe containers for up to a month. Thaw overnight in the refrigerator and reheat before serving.
11. How do I make it more flavorful like restaurant-style chicken roast?
Use plenty of onions, cook them till golden brown, and allow the masala to roast well in oil. A final drizzle of coconut oil and fresh curry leaves can elevate the taste.
Here is the recipe…
Quick And Easy Kerala Chicken Roast Recipe
Ingredients
- 1/2 kg Chicken, cut into small – medium size pieces (measured after cleaning)
- 2 medium – big Onion (sliced)
- 1 medium Tomato (sliced)
- 2.5 – 3 tsp Kashmiri chilli powder
- 1/2 tsp Turmeric powder
- 1/4 – 1/2 tsp Fennel powder
- 1/2 tsp Chicken/meat masala
- 1/2 tbsp Crushed garlic
- 1-2 tbsp Chopped coriander leaves
- 1 tbsp Chopped cashew nuts
- Salt
- Curry leaves
- 2 tbsp Coconut oil
Instructions
- Marinate cleaned chicken pieces with sliced onion, tomato, kashmiri chilli powder, turmeric powder, fennel powder, chicken masala and salt. Add 1/3 cup water to this and pressure cook for 1 whistle on full flame. Switch off the gas and let the pressure drop naturally.
- Separate the chicken pieces from the gravy.
- Heat oil in a wide pan and shallow fry the chicken pieces till it's golden brown on both sides. Transfer the chicken to a plate.
- To the same frying pan (add more oil if required), add crushed garlic and fry well for 2-3 mins. Add the onions and tomatoes from the pressure cooker (excluding the stock/cooking water) to the pan.
- Cook till the onions caramelise. Add the stock/cooking water to the caramelised onions and tomato. Bring it to boil. Add fried chicken pieces. Reduce flame to the lowest. Cover and cook till the gravy is almost reduced and chicken pieces are coated well with the masala.
- Fry the chopped cashew till it's golden brown. Garnish the cooked chicken with fried cashews and chopped coriander leaves.
- Serve the chicken roast with rice/roti/pathiri/appam
