Kerala Chicken Roast Recipe | Chicken Sukha

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If you are craving for some Kerala chicken roast recipe with a spicy and tangy kick, this recipe is going to be your favorite then! Enjoy the Chicken Sukha with some piping hot rice or naan for a weekend brunch or even for a weeknight dinner.

Before we get to the recipe, just wanted to share something fascinating and alluring about this state of India – Kerala. Very rightly known as God’s own Country. I have been to Kerala just once and cant wait to go back again. Starting from amazing food, spice gardens, picturesque sights, lush and rolling tea gardens to beautiful handloom, this state has got it all. You get the best linen in white from there too.

This kerala style dry chicken roast recipe is a family favorite. On most weekends, when we are in mood for something spicy and comforting, this chicken recipe is an easy pick. We like to enjoy this dish with some rice and dal, but many a times, we prefer this dry roasted chicken as a snack or appetizer. If you want to serve this chicken sukha as an appetizer, then pair with some green chutney, lemon juice and thinly sliced onions. 

Traditionally, in Kerala, no tomato or yogurt is used in making this dish, however, I have used some yogurt to marinate the chicken. The marination time can also vary from 30 minutes to overnight. The best part is, if you have everything ready, you can prepare this chicken roast recipe in an hour.

This recipe is so delicious and flavorful, mainly because, all the spices are used fresh. No store bought ready made spice blend is used. When you dry roast the spices and blend it to make the spice base, it enhances the taste of the dry chicken roast by multiple notches. Additionally, no water is used in this recipe. I let the chicken cook in its own juice, making it more tasty.

WHY YOU WILL LOVE THIS DRY CHICKEN ROAST RECIPE?

If you are a spicy food lover, then this dish is for you. Packed with spicy and tangy flavors.

This chicken roast recipe is one of the easiest and quickest chicken recipes to make.

Needs simple, basic ingredients. Everything should be available in your pantry and if not, all the ingredients that I have used are readily available in any Indian store.

Fresh homemade spice blend. This step is a must. Slow roast your spices and then make the masala base. If you replace this step with store bought masala, you will not get that authentic south Indian chicken taste.

You can use this recipe to make make mutton, lamb, prawn and even fish. Depending on the meat, the cooking time will vary of course.

Taste better as leftover. Alike any other non-vegetarian dishes, this Kerala style chicken roast tastes better the next day.

Tastes best with some hot steamed rice or even with some naan or roti. You can also enjoy this sukha chicken as is with some ice cold beer.

INGREDIENTS FOR CHICKEN SUKHA

For Chicken Marinade

• Chicken – I have used 12 chicken wings for this recipe. Use the organic chicken because it tastes better.
• Yogurt – You will need about 2 tbsp. yogurt. Marinating the chicken with yogurt adds moistness to the dish
• Fresh cilantro and lemon paste – Traditionally this is not used, but I like marinating the meat with some cilantro and lemon paste for an added layer of flavor. You can totally skip this.

For Dry Roasting

• Coriander seeds – I have used 1 tbsp whole coriander seeds. Coriander seeds are easily available
• Black peppercorn – I have used 1/2 tbsp. black peppercorn
• Fenugreek seeds – I have used 1/2 tbsp. fenugreek seeds or methi seeds. Fenugreek seeds are available in Indian stores.
• Fennel seeds – I have used 1/2 tbsp. fennel seeds. Fennel seeds are available in Indian stores.
• Cinnamon – One inch cinnamon
• Clove – 1 tsp. cloves
• Cumin – 1/2 tbsp. cumin seeds
• Coconut – 1/2 cup fresh or frozen coconut. I have used frozen shredded coconut from Laxmi brand. Fresh coconut is available in Indian stores in their frozen section. I am not sure how the dry desiccated coconut will taste in this recipe.

For Chicken Roast Masala

• Turmeric – 2 tea spoons of turmeric is used.
• Oil – I have used olive oil in this recipe. You can switch olive oil for peanut oil or any other oil. You can also use ghee which will give it a much richer taste.
• Green Chilies – I have used 4 spicy thai chilies. Traditionally the recipe calls for dry red chilies but I didn’t have dry red chilies. You can reduce or increase the amount of chilies as per your taste and preference.
• Onion – You will need 3 medium sized red onion
• Garlic – 4 to 5 garlic pods

HOW TO MAKE KERALA CHICKEN ROAST

1. In a non stick pan, dry roast peppercorn, coriander seeds, cumin, cinnamon, clove, fennel seeds and fenugreek seeds.
2. Once the dry spices start to smell fragrant, add chilies, oil, garlic and thinly sliced onions to the pan.
3. Sauté till the onions are cooked and transparent

1. Add coconut and let the masala cool down.
2. Once the masala has cooled down, grind it to a paste
3. In the same pan, add oil and fry chopped onions. Add salt and turmeric and cook for 2 to 3 minutes on medium heat.
4. Add the chicken pieces into the pan along with the coconut masala paste
5. Give it a good mix
6. Cook on low to medium heat for 45/50 minutes till the chicken is completely cooked and looks dry and roasted.
7. Before serving squeeze some lemon juice and sprinkle some chopped coriander leaves.

TIPS & TRICKS

• Make sure to make the homemade spice blend.
• Adjust chilies as per your requirements.
• You can add some chili powder in addition to chilies for some color
• Oil can be replaced with ghee/clarified butter to make chicken ghee roast. 
• Marinating the chicken with some yogurt makes the meat tender and juicy.
• Chicken on the bones tastes best for this Kerala style chicken style dish. You can definitely use bone less chicken but the taste may be a little dry.

Some other Indian dishes:

Aloo Tamatar ki Sabzi

Mutton Curry

Crab masala Fry

Tandoori Fish Tikka

Grilled Jerk Salmon

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