Kerala Chicken Roast | Chicken Sukha Recipe
If you are craving for some dry roasted chicken recipe with a spicy and tangy kick, this recipe is going to be your favorite then! Enjoy the Kerala Style Chicken Roast with some piping hot rice or naan for a weekend brunch or even for a weeknight dinner.
For Marinating the Chicken
- 12 Chicken wings (organic)
- 2 tbsp. Yogurt
- 2 tbsp Coriander and Lemon juice blend (Optional)
For Dry Roasting the Spices
- 1 tbsp. Coriander seeds
- 1 tbsp. Black peppercorn
- 1/2 tbsp. Fenugreek seeds
- 1/2 tbsp Fennel seeds
- 1 inch Cinnamon
- 1 tsp. Clove
- 1/2 tbsp. Cumin
- 1/2 Cup Coconut (fresh or thawed)
- 1 Onion
- 4 or 5 Cloves Garlic
- 3 or 4 Chilies
For the Chicken Roast Spice Blend
- 2 Onions sliced
- 2 tsp Turmeric
- 1/2 Cup Oil
DRY ROSTING THE SPICE BLEND
In a non stick pan, dry roast peppercorn, coriander seeds, cumin, cinnamon, clove, fennel seeds and fenugreek seeds on very low heat
Once the dry spices start to smell fragrant, add chilies, oil, garlic and thinly sliced onions to the pan.
Sauté till the onions are cooked and transparent on medium heat
Add coconut to the mix. Turn off the heat and let the masala cool down.
Once the masala has cooled down, grind it to a paste. Keep it aside.
MAKE THE CHICKEN ROAST
In the same pan, add oil and fry two chopped onions.
Add salt and turmeric and cook for 2 to 3 minutes on medium heat.
Add the previously marinated chicken pieces into the pan along with the coconut masala paste
Give it a good mix. Cook on low to medium heat for 45/50 minutes or till the chicken is completely cooked and looks dry and roasted.
Before serving squeeze some lemon juice and sprinkle some chopped coriander leaves.