Kerala Chicken Roast Recipe | Nadan Chicken Perala | Cookd

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Kerala chicken roast is an authentic Kerala style #ChickenRoast. #KeralaChickenRoast or #NadanChickenPerala is cooked by dry roasting the chicken in fragrant spices and tomato puree. You can make this lip-smacking chicken roast in just under 30 Minutes with cookd’s simple recipe. Try out this recipe and share your feedback in the comments section.

Kerala Chicken Roast Recipe:

For Marination:

Chicken - 500 grams
Turmeric Powder - ¼ tsp
Red Chilli Powder - ½ tsp
Salt - ½ tsp
Lemon Juice - 1 tsp
Coconut Oil - 3 tbsp

For Tomato Puree:

Tomato - 1 no
Water - 1 tbsp

Other Ingredients:

Coconut Oil - 3 tbsp
Onion (thinly sliced) - 2 nos
Green Chilli (slit) - 1 no
Curry Leaves - 15 nos
Ginger Garlic Paste - 1 tbsp
Turmeric Powder - ¼ tsp
Fennel Powder - ½ tsp
Kashmiri Red Chilli Powder - 1 tsp
Garam Masala Powder - ¼ tsp
Coriander Powder - ½ tsp
Water - 3 tbsp
Black Pepper Powder - ½ tsp
Salt - ½ tsp

Cooking Instructions:

1. In a bowl, add the chicken pieces, turmeric powder, red chilli powder, salt, lemon juice and mix well. Rest it for 30 mins.

2. In a mixer grinder, add tomato, water and grind this to extract the tomato puree.

3. Heat coconut oil in a pan and add the marinated chicken pieces.

4. Shallow fry for 7 mins on medium flame. Remove from the heat and keep aside.

5. Heat coconut oil in a kadai, add onion and saute until it gets golden brown.

6. Add the green chilli, ginger-garlic paste and saute for a minute.

7. Add turmeric powder, fennel powder, kashmiri red chilli powder, garam masala powder, coriander powder, salt and saute till the spices are cooked.

8. Add the extracted tomato puree, 3 tbsp of water and cook for 2 mins.

9. Add the shallow fried chicken pieces, black pepper powder, curry leaves and stir fry for 5 mins on high flame.

10. Remove from the heat and serve with parotta/steam rice.

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