Friday, 30 December 2011

Kerala Chicken Roast

Winter is definitely making it's presence felt in Bangalore this time, haven't taken off my sweater for the past few days!

Holiday Season (December) is one of my favourite times of the year. Not withstanding all the shopping and good cheer and general upliftment of spirits, it is a time for unrestricted appeasement of the soul, viz., indulgence in the finest of food. And that the time coincides with Winter, when the natural instinct is burrow and fill up while bulky outwear help the cause by concealing any recent additional pounds, is only testament to the cosmic forces that come together in encouragement of the indulgence!

We had a great time with family this past week at our native place and I still haven't got rid of the hangover. So much love, so much happiness, and last but not the least so much food! Oh how I miss everyone back home. Can't wait for another get together!

I admit I have been quite out of the blog world when I should have been posting recipes for Christmas and New Years. And yes I was cooking and eating and could have probably taken some pictures and blogged. However I was feeling frozen in place with inactivity for some absurd, inexcusable reasons. Believing you will forgive my lack of visits to your blogs and enthusiasm in blogging generally, I have a recipe for this very tasty Chicken Roast.

I got the recipe for this yummy Chicken Roast from the magazine "Vanitha". We enjoyed eating it and hope you do too. Here's Goodbye to 2011 and a warm welcome to 2012! Wishing you all a happy, joyous and blessed New Year!


Chicken (cut into medium size pieces)- 1 kg
Kashmiri Chilli powder - 1 tbsp (heaped)
Pepper powder - 1 tbsp (heaped)
Cloves - 7
Cinnamon stick - 4 pieces
Fennel seeds - 1 tsp
Turmeric powder - 1/2 tsp
Garlic - 2 to 3 cloves
Shallots/Pearl/Small onions - 12
Couscous (Kuskus) - 1 tbsp
Big onion (finely sliced) - 2 (medium)
Tomato (diced)-  2 (medium)
Potato (sliced) - 2 (small)
Curry leaves - 2 to 3 sprigs
Salt - to taste


Dry roast cloves, cinnamon stick, fennel seeds for a few minutes and keep aside. Grind together kashmiri chilli powder, pepper powder, dry roasted spices, turmeric powder, garlic, shallots/pearl/small onions and couscous (kuskus) into a smooth paste and keep aside.

Fry sliced potato along with curry leaves with a pinch of chilli powder and turmeric powder till potato turns crisp. Keep aside.

Heat oil in a wok and saut'e big onions till light brown. Add ground paste and saut'e for a few minutes. Add tomatoes and saut'e till it turns soft and oil separates. Now add the chicken pieces and necessary salt into it and mix well. Cover and cook till almost done. Once chicken is almost done, separate the chicken pieces from the gravy. Heat oil in a pan and shallow fry these chicken pieces till golden brown. Add these shallow fried chicken pieces into the gravy and cook on a low flame till gravy reduces and thickens and chicken is cooked well.

Once chicken is cooked well, switch off flame and arrange on serving plate. Garnish with fried potatoes and curry leaves. Serve hot with pulav/roti/plain rice.


1. The original recipe does not have tomato in it. I have used it in the above recipe.

2. Soak Couscous (Kuskus) for 1/2 an hour before grinding.

Source: Vanitha


  1. Both my friend and I are mainly vegetarian, but this looks so delicious that I think it may be on our menu for the next dinner we cook together. Thanks for the recipe!

  2. Thanks Luke. Happy cooking and have a wonderful New Year.


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