Kerala style Chicken Gravy Roast is one of our family favourite recipe. Just a glance of this dish makes me drool. This recipe is a perfect blend of spices and condiments with the chicken pieces. The secret here is frying the marinated chicken pieces before adding it to the gravy.

Lets Checkout the detailed recipe below 👇

Preparation time: 15 mins

Cooking time: 45 mins

Serves: 4

INGREDIENTS:

For Marination:

  • Kashmiri Chilli Powder: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Chicken Masala: 1 tbsp
  • Black pepper powder: 1/2 tsp
  • Ginger garlic green chilli paste: 1 tbsp
  • Salt: to taste
  • Yoghurt: 2 tbsp

For Gravy:

  • Chicken : 700 g
  • Onion: 2 Sliced
  • Tomato: 1 chopped
  • Ginger garlic green chilli paste: 1 tbsp
  • Bay leaf: 1
  • Green cardamom: 3
  • Cinnamon stick: 1 small
  • Black peppercorns: 4 to 5
  • Star anise: 1
  • Cloves: 3
  • Coconut slices: 1/2 cup
  • Kashmiri Chilli powder: 1 tbsp
  • Coriander powder: 1 n 1/2 tbsp
  • Turmeric powder: 1/2 tsp
  • Chicken Masala: 1 tsp
  • Curry leaves: few sprigs
  • Coriander leaves: 1 tbsp finely chopped
  • Coconut oil: 4 to 5 tbsp or as required
  • Salt: to taste

PREPARATION:

  • Marinate the chicken pieces with ingredients listed under ” For Marination” . Keep it aside for 30 mins.
  • Heat a pan, add coconut oil for shallow frying.
  • Fry the chicken pieces in batches till its 3/4 th cooked, drain and set aside.
  • In the same pan add the whole spices ( Cinnamon, cardamom, bay leaf, peppercorns, star anise and cloves) and coconut slices.
  • Give it a quick stir and add ginger garlic green chilli paste and currt leaves. Saute this for a minute until the raw smell goes off.
  • Add the sliced onions with some salt and saute till the onions turn golden brown.
  • Lower the heat and add the dry spice powders ( Kashmiri Chilli powder, turmeric powder and coriander powder) .
  • Mix the spices well and add tomatoes, cook till tomatoes are soft.
  • Add a cup of hot water and cover and cook for 5 mins.
  • Add in the fried chicken pieces and mix well with the gravy.
  • Add chicken masala and some more hot water and cover and cook for 10 mins.
  • Open the lid and let it simmer for another 5 to 10 mins or until the gravy thickens.
  • Finally finish with coriander leaves and mix.

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