This spicy chicken will leave you wanting for more, the pepper, and the other spices will keep you warm during the cold. If you cannot handle spices, substitute the chilly powder with paprika|Kashmiri chilly powder, which will add flavor without the heat. | Step by Step recipe with images.
Check out this weeks blogging tip above the recipe.
Originally published: November 2014 | Images updated: April 2020
The dry chicken roast recipe is delicious and very simple to make. Take care of the basic techniques and you will have a beautiful roast.
If you like curries, check this awesome restaurant-style chicken tikka masala (a video recipe) or paneer tikka masala.
Talking about spicy, recently we went to a local restaurant, up in the mountains in Tennessee. We ordered the hot bbq wings. I have had hot wings at different places, and their hot version always seemed like the mild ones.
Although I can tolerate spicy food, this one was different. In this case, I couldn’t even take the 1st bite.
The spice and vinegar sent a strong current down my nose, kind of like wasabi and it took me a while to actually start eating. But let me tell you, that was the best chicken wings I ever had in my life. The flavor was smokey and amazing, and with every bite, I started sweating, and it felt like smoke was coming out of my ears and head like you see in the cartoons.
I will be craving for it for a long time till I find a similar flavor somewhere.
Now, let’s get back to the Dry Chicken Roast.
How to make Kerala dry chicken roast?
Step 1:
Mix the marinade to the chicken and let it sit for about 30 minutes.
Step 2:
Add oil in a pan and place over medium-high heat. Add the mustard seeds and once it crackles, add green chilies + curry leaves + crushed ginger.
Step 3:
Add the onions along with half a teaspoon of salt.
Step 4:
Cook till the onions are translucent and slightly brown.
Step 5:
Add the spices and saute for about a minute till the spices don’t smell raw.
Step6:
Add tomatoes, saute, and then cover it till the tomato softens.
Step 7:
Cook till you will be able to see a shiny oil layer on top.
Step 8:
Put the marinated chicken pieces and turn the heat to high for 5 minutes till the water evaporates. Once the water evaporates, cover the chicken and let it cook for about 10 minutes.
Step 9:
Open the pan and roast the chicken on medium-high heat, stirring regularly, and making sure that the chicken doesn’t get burnt. This gives a nice coating to the chicken and gets rid of any remaining gravy.
Sauteing the chicken on medium to high heat during the last five minutes will ensure a dark and fried coating. The thick gravy coats the chicken and that is what makes this curry irresistible.
Turn off the heat and add some finely chopped cilantro/coriander leaves.
The secret
Sauteing the chicken on medium to high heat during the last five minutes will ensure a dark and fried coating.
The thick gravy coats the chicken, and that is what makes this curry irresistible.
Also, if you like the color of chicken to be red, sprinkle a teaspoon of paprika/Kashmiri chilly powder during the last 5 minutes and mix well. It gives you red color without adding the extra heat.
Don’t you agree that red color makes this more appetizing?
Finally, serve this with Roti, homemade Garlic Naan, store-bought naan, rice, or bread.
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This spicy chicken will leave you wanting for more, the pepper, and the other spices will keep you warm during the cold. If you cannot handle spices, substitute the chilly powder with paprika|Kashmiri chilly powder, which will add flavor without the heat.
- 2.2 pound 1 kg chicken, cut into 2-inch pieces
- 3 tablespoons oil
- 1 teaspoon mustard seeds
- 2 green chilies slit
- 2 sprig curry leaves
- 1 tablespoon crushed ginger/ginger paste
- 2 medium onions 2 cups finely sliced
- 1 small tomato 1/2 cup finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon chilly powder | paprika
- 1 teaspoon oil
- 1 teaspoon salt
- 2 teaspoons chilly powder | paprika | Kashmiri chilly powder
- 1 teaspoon garam masala
- 2 teaspoons coriander powder
- 1 teaspoon pepper powder
- 1/4 cup finely chopped cilantro for garnish
-
Mix the marinade to the chicken and let it sit for about 30 minutes.
-
Add oil in a pan and place over medium-high heat. Add the mustard seeds and once it crackles, add green chilies + curry leaves + crushed ginger.
-
Add the onions along with half a teaspoon of salt.
-
Cook till the onions are translucent and slightly brown.
-
Add the spices and saute for about a minute till the spices don't smell raw.
-
Add tomatoes, saute, and then cover it till the tomato softens.
-
Cook till you will be able to see a shiny oil layer on top.
-
Put the marinated chicken pieces and turn the heat to high for 5 minutes till the water evaporates. Once the water evaporates, cover the chicken and let it cook for about 10 minutes.
-
Open the pan and roast the chicken on medium-high heat, stirring regularly and making sure that the chicken doesn't get burnt. This gives a nice coating to the chicken and gets rid of any remaining gravy.
-
Sauteing the chicken on medium to high heat during the last five minutes will ensure a dark and fried coating. The thick gravy coats the chicken and that is what makes this curry irresistible.
-
Turn off the heat and add some finely chopped cilantro/coriander leaves.
-
Serve with roti, rice or naan.
Using a wide pan (preferably non-stick) will roast the chicken uniformly. For more reddish color, sprinkle an additional teaspoon of paprika in the end and mix well.
Although I’m a vegetarian, I can foresee my paneer substitute looking great with this preparation!
Hey Jagritee…Potatoes will work better than paneer but the actual taste of the roast comes from the chicken broth.