South Indian cuisine, especially, is one of the most flavourful and offers an array of unique and mouth-watering delicacies around. A staple in Kerala households, nadan chicken roast is doused in a flavourful gravy of spices and herbs. This one will go best with fresh appams!
People often say that South Indians are all vegetarians, but that’s a very narrow view of a cuisine so deliciously diverse. Nadan chicken roast is a good example to break the age-old stereotype. It brings together the classic elements of South Indian food, like coconut and curry leaves and creates a wonderful yet simple dish with chicken as the hero ingredient.
This chicken roast is a South Indian dish known for its rich and spicy flavours. The chicken is marinated in a blend of aromatic spices and then roasted to perfection. The result is tender and juicy chicken with a crispy outer layer. This dish is perfect for special occasions or as a main course for dinner.
For those who want strong, spicy Indian flavours that are simple to prepare at home, this is a must-try. This semi-gravy dish, also called nadan kozhi roast, falls in between a curry and a dry roast. Served in a white dish with pickles, potato curry, and steamed rice, Kerala-style nadan chicken roast is topped with fried
Read MoreWash and pat dry the chicken. Marinate with ginger, garlic, turmeric, chilli powder and salt. Add in the coconut oil as well.
Keep aside for 30 minutes. Heat a heavy skillet simultaneously. Add coconut oil.
Add the cinnamon, cloves, garlic, curry leaves and chillies. Let it sizzle. Fry on high flame. Add the chicken.
Add coriander powder and Kashmiri red chilli powder. Fry for a minute. Add the onions. Fry until brown.
Add tomatoes, one curry leaf, and chillies. Cover and cook for 2 minutes. Open the lid and stir from time to time.
Add Kerala garam masala, roasted fennel powder, pepper, curry leaves and coconut oil. Stir until chicken is coated in masala.
Rest for 10 minutes. Garnish with curry leaves. Serve
No. Whole spices like curry leaves, cloves, and cinnamon must be fried right away. Only ginger, garlic, and roasted spice powders need grinding for a smooth, balanced masala.
No. The dish should be semi-dry. The moisture from tomatoes, onions, and chicken itself creates enough natural gravy that later reduces into a thick roast masala.
Yes. For colour without additional heat, use more Kashmiri chilli and less normal chilli powder. For a softer finish, you can also add a little more coconut milk.
They should be more than just soft; they should be a rich golden brown. The rich, roasted overtones that characterise nadan chicken roast are produced by proper browning, which also accentuates sweetness.
Just ¼ cup balances the heat and adds richness. It’s optional but recommended for smoother masala and a more authentic Kerala-style finish.
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