Chicken Roast Recipe

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 consistency.
  • Switch off the flame and garnish with coriander leaves.
Chicken Roast Recipe Chicken Roast Recipe Reviewed by fejnaem on 20:48 Rating: 5


  1. This is an awesome recipe, thanks for sharing. But I do not like coconut milk at all. Can I substitute it with anything else?


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