Kerala Chicken Roast - without coconut (Nadan Chicken Roast)

3.93 from 13 votes

Kerala Chicken Roast - without coconut (Nadan Chicken Roast)

Chicken cooked and roasted in spicy onion tomato gravy. A quite easy Kerala chicken roast preparation. It goes well with rice and chapathi / Indian breads.

Cook Time1 30

Total Time1 30

Course: Side Dish

Cuisine: kerala

Servings: serving

Calories: 270kcal

Author: Jane Jojo

Ingredients

1 Kilogram chicken

Marination

2 tsps Chilly Powder
1 teaspoon turmeric Powder
1 teaspoon salt

Gravy

6 Onions (medium)
salt
3 sprig curry leaves
4 green chilly
1 tablespoon garlic paste
1 tablespoon ginger paste
4 Teaspoons Chilly Powder
5 Teaspoons coriander Powder
2 Teaspoons fennel powder
2 Teaspoons garam masala Powder
4 tomato (medium)
2 tbsps coriander leaves
coconut oil / vegetable oil

Garnish

1 teaspoon ghee
2 tbsps cashew nut
coriander leaves

Instructions

Marinate chicken with ingredients listed under marination for 1 hour
Heat oil in a pan. Add sliced onion, green chillies, curry leaves and some salt. Salt absorbs moisture from onion and helps onion to get cooked fast.
Once onion turns brown, add ginger and garlic paste and saute it well. ** Onion should be well sauteed in this recipe. So never compromise on this step :)
Add chilli powder, coriander powder,fennel powder and garam masala powder to the above mix and saute it well. Add oil as required.
Add chopped tomatoes to the mix and saute well
Once tomatoes are cooked well, adjust salt in the gravy. Add marinated chicken pieces to it. Add some chopped coriander leaves.
Cook until chicken is cooked and the gravy is consistent. Allow water to dry up from the gravy.
If you want a dry roast, saute it for some more time. Add 1 - 2 tablespoon oil if needed. Mostly, chicken fat will help you to roast and you might not need extra oil. Garnish it with coriander leaves and ghee roasted cashew nuts.

Nutrition