Kerala Style Chicken Roast

How to Make Nadan Chicken Roast


1/2 kg Chicken (cut into medium size pieces)

For Marination

1/2 tsp Red chilli powder
1/2 tsp Pepper Powder
1/4 tsp Turmeric powder
1 tsp Grated ginger & garlic (each)

For Masala

4 medium Onion (sliced finely)
1/2 – 3/4 tbsp Grated ginger & garlic (each)
1.5 tsp Red Chilli powder
1/2 tsp Pepper powder
1/2 – 3/4 tbsp Coriander powder
1/4 tsp Turmeric powder
1/2 tsp Garam Masala
1 tsp Chicken masala
1 med – big Tomato (sliced)
1 medium Potato (cubed)
1 cup Water
Coconut oil
Curry leaves


Marinate the cleaned chicken pieces with ingredients listed under ‘for marination’ and keep aside.
Heat oil in a pan and add finely sliced onions. Cook till it turns a dark brown color.
Add grated/crushed ginger and garlic and cook till the raw smell goes, around 2-3 mins. Add all masala powders and fry till oil starts appearing around 2 mins.
Add sliced tomato, salt, curry leaves and mix well. Cook till tomato becomes soft.
Add cubed potato and marinated chicken pieces. Mix well. Cook for 5 mins.
Add water. Let it boil. Reduce the flame and cover and cook till the chicken is done. This dish doesn’t have gravy. Chicken pieces should be coated well with the masala.
Serve hot with pulao, ghee rice, fried rice, etc;

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