Chicken – 500 gm
Turmeric powder – 1 pinch
Chilli powder – 2 pinch
Coriander powder – 1 pinch
Lemon juice – 1 tsp
Ginger – 1″ piece pasted
Garlic – 2.5 cloves pasted
Green chilli – 3 pasted
Salt and sugar – to taste
Onions (cut into long thing pieces) – 2 cups
Tomato (pureed) – 0.5 cup
Tomato sauce – 3 tbsp
Green chilli (slit) – 2
Fresh curry leaves – 2.5 sprigs
Garam masala powder – 1 pinch
Black pepper powder – 2 pinch
Lemon juice – 1 tbsp
Coconut oil or Sunflower oil – as per need
For gravy (optional)
Coconut milk – 0.5 cup
Water – 1 cup
1. Clean and cut the chicken into medium sized pieces with bone.
2. Mix all the ingredients for marinade with chicken and keep aside for an hour.
3. Fry onion in oil till brown. Drain the oil and keep the onion aside.
4. Heat the same oil in a pan and add the chicken. Water will be extracted from the chicken and will mix up with the oil to make it a gravy. Cover the lid and let the chicken be cooked for some time in low heat. After the chicken is cooked, remove the lid, increase the heat and stir. Part of the liquid gravy will evaporate to make it thicker. Remove from heat and separately keep chicken and the thick gravy.
5. Freshly heat 2 tbsp of oil in the same pan.
6. Add slit green chillies and curry leaves. Saute for 1 minute.
7. Add the tomato puree and saute for 1 minute.
8. Add the chicken and stir.
9. Add tomato sauce and stir again.
10. Add part of the thick gravy (kept aside in step 4) to it and stir until dried to paste and chicken pieces are well coated with the paste.
11. Sprinkle garam masala and pepper powder and mix well.
12. Add lemon juice and mix well.
13. Adjust salt and sugar.
14. Add the fried onions and mix well.
15. Sprinkle some additional lemon juice and serve hot.
Note: This is a dry item. If you want gravy, add 2 tbsp if sunflower oil to heat up. Then add the dry cooked chicken to it and stir. Then add half a cup of coconut milk, the remaining thick gravy (that we kept aside but used only part of it in step 10) and 1 cup water to the chicken and mix well. Adjust salt and sugar and then cover with lid and keep for some time in low heat. When it starts bubbling, remove from heat and serve hot. You get a very tasty gravy here but it is not an authentic Kerala style Chicken Roast anymore!
Note: All the quantities of the ingredients mentioned here are relative and tentative. It may vary based on preferences of individuals in some cases.