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Kerala-style roast chicken


Kerala roast chicken (PHOTO: Drum)

Ingredients 19
Servings 4
Time 20 min

Ingredients

  • 600
    g
    baby chicken
  • 5
    ml
    salt
  • 5
    ml
    white pepper
  • 20
    ml
    chicken masala spice
  • 1 large onion, finely chopped
  • 2,5
    ml
    black mustard seeds
  • 5
    ml
    chilli powder
  • 8 curry leaves
  • 5
    ml
    fresh ginger, crushed
  • 5
    ml
    fresh garlic, crushed
  • 2 tomatoes, finely chopped
  • 100
    ml
    water
  • 2,5
    ml
    cumin seeds
  • 2,5
    ml
    ground cardamon
  • 3 cloves, crushed
  • 1
    ml
    aniseed
  • 2,5
    ml
    coriander seeds
  • 15
    ml
    oil
  • fresh coriander, for garnish
 

Method

70-75 min
 

Preheat oven to 160°C.

1 Wash chicken thoroughly and dry with paper towels. Sprinkle with salt and pepper, add masala and rub all over the chicken. Set aside.

2 Braise the onion in oil in a small pot until soft. Add mustard seeds, chilli powder, curry leaves, ginger and garlic. After 3 minutes add tomatoes and water and simmer for 20 minutes until tomatoes have softened into a thick sauce. Add salt to taste. Set aside.

3 Grind the remaining dry spices with oil, rub onto chicken. Put in a roasting dish and roast for 30 minutes.

4 Remove the chicken from the oven, put over medium coal fire (or grill in an oven) and turn every 7 minutes for 21 minutes until evenly browned.

5 Cut the chicken in half, heat up the masala sauce and spoon over the chicken. Garnish with fresh coriander and serve with rice or carrot salad.

 

Read more on: roasts  |  indian cuisine  |  chicken  |  recipes
 

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