Skip to main content

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...

1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Dry roast the ingredients under garam masala and make a fine powder.Clean and cut chicken and marinate with all the ingredients listed under section one for about an hour. Cook this marinated chicken with half a cup of water till done. Heat oil in a pan and shallow fry the chicken pieces till it is crispy in the outer and set aside. (You can also follow the deep fry method. Fry the marinated chicken in medium flame till crispy)

Heat oil in a pan and saute ginger and garlic till there is a nice aroma followed by onions, green chilly and curry leaves till the onions become golden brown. Add in turmeric powder, coriander powder and pepper powder and garam masala and fry for a minute. Now add the  fried chicken and roast for two to three till it is completely dry and the masala gets well coated over the chicken. Serve with rice, appam or chapati.

Try this...
Hope you will all enjoy..


  1. Chicken roast looks spicy, tangy and very tempting..

  2. i have always tried 2 get this right but never succeeded

  3. Wow, this chicken sure looks so tasty, I can have it with a bowl of white rice.. Yummie!

  4. Seriously your recipes and pictures are tongue tickling. It always makes me feel hungry.

  5. yummy ...I love such type of chicken dishes:)

  6. What a lovely recipe,It looks absolutely delicious..

  7. oh gal,...drooooling here,..This one is also gonna be a try soon

  8. super delicious chicken, looks yummy

  9. That looks picture perfect..chicken lovers will definitely grab it all :)

    US Masala

  10. kothiyayittu very yumm

  11. Am drooling here, mouthwatering here..

  12. Ooooh Suja.. adipoli.. good colr and looks like the thattu kada yummy chickn roast..

  13. thts indeed a treat to the eyes ...yummy n full of flavors...

  14. makes me hungry...mouthwatering.

  15. Chicken looks so rich and yumm. Very colorful as well.

    Hamaree Rasoi

  16. Spicy and tempting chicken..Mouth-watering click!

  17. A fantastic recipe!!!Looks too droolworthy!!!
    Prathima Rao
    Prats Corner

  18. All the ingredients are pretty common, so I guess I HAVE to try it Suja :). Looks amazing.

  19. That looks so good I must try to make a veg version of this.


  20. Awesome chicken roast..Kothy ay kothy ay..

  21. looks delicious & I tried your ginger chicken, every one loved it.. Thanks for sharing these lovely recipes.....

  22. chicken roasted to tempting

  23. adipoli chicken roast...enikku veshakkunne...:)

  24. drooling here.lovely chicken roast.bookmarking it

  25. I just love ur blog because when i open it i get the aroma of kerala dishes from across the miles.. :) loved the chicken roast

  26. nalla crispy chicken.....vaayil kappal ottikaam........super recipe

  27. Thanks all for the encouraging visit often:)
    @ Sara thanks for the feedback, I am so happy to know that you liked made my day:)

  28. what is the brand name of the meat masala you used?
    It looks sooo yummy I wish to make it...

  29. Hi Anon, thanks for stopping personnel favorite is Eastern Chicken masala...sometimes I also use home made garam masala which is also equally good...

  30. Thanks for this nice recipe, it came out well.

  31. looks too good and delicious.....sooo yummy

  32. Very much inviting!! You got fabulous posts. Glad to follow your blog. You can go through my blog in your spare time.


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.

Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..

Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)

Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!


Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
salt to taste

Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste

Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.

Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil

Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Neipayasam/Sharkara payasam

Neipayasam/Sharkara payasam
Today's recipe is a sure treat for all those who love payasam. This payasam tastes divine and no wonder it is made as neivedhyam in temples. In temples it is called kadum payasam because it is very sweet. We make  Sharkara payasam or neipayasam at home on special occasions. This is a flavorful and rich payasam made with rice, ghee and jaggery/molasses. It has thicker consistency than the normal payasam. Try this you will surely love it.

Raw rice/payasam rice- 1 cup
Jaggery syrup - 1 1/2 cup
Water- 3 cup
Ghee- 1/3 cup
Grated coconut- 3/4 cup
Cardamon powder- 1/2 tsp
Ginger powder- 1/2 tsp
Cashew nuts and raisins- 1/4 cup

Wash the rice and strain.Cook this rice in a pot with 3 cups of water. You can also pressure cook the rice.
Meanwhile powder jaggery and bring it to a boil with 2 cups of water. Strain to take out the impurities. Transfer into a heavy bottom pan and simmer till the jaggery becomes thick syrup.
(Note I took around 350 gram jag…

Kerala Fish Curry ( Mulaku Curry)

Kerala's Red Fish Curry or the Mulaku Charu is hot and spicy fish curry. Its rich color is from Kashmiri chilly powder which is less spicy when compared to regular chilly powder.

Fish curry and rice or fish curry and kappa pukku is the absolute comfort food for every malayali. The state is blessed  with long coast line, backwaters and lake and Keralites are great fish eaters. Red fish curry tastes awesome and you can find this type of fish curry everywhere-in  homes, restaurants,toddy shops or boat houses for tourists. Even though this curry is staple for the malayalis, you will still find a lot of regional variation to this recipe. Each region and each home has its own adaption of fish curry.

The tamarind used in this recipe is Kudampuli/ Gambooge/Malabar tamarind. You can find this in abundance in Central and North Kerala. This souring agent has lots of medicinal value and helps aid digestion.
Malayalis love adding coconut to every dish, but this curry is an exception. But it…