Now… I wouldn’t claim that this roast is authentic. One night, I really wanted to make something different with chicken and somehow “Kuttanadan Chicken Roast” was continuously echoing in my mind. Despite me trying to shoo it away, it wouldn’t go. Out comes my faithful smartphone with the Wifi on and the maha Google search on… I browsed through a lot of recipes, but unfortunately it sounded like the roast that I usually make and I was mightily disappointed. After referring to two links which I thought sounded authentic, I put together my own version of it by making a mishmash. Really saying, we enjoyed it with chapathis to licked plates, it tasted that awesome. Do read through the notes if you do intend to make it, because there were some adjustments I had done to some of the ingredients, which wouldn’t give the real taste… I thought putting down those notes would help me while I refer to them sometime in the future. Meanwhile, if anybody among my readers are from Kuttanad or that area and know how to make it with its full authenticity, please do let me know… I would love to feature you as a guest on my blog, for sure!!! 🙂 Recipe developed from here and here
Kuttanadan Chicken Roast
- FOR MARINATION:
- 800 gm chicken cut into small pieces
- 1 tsp Kashmiri chilli powder
- 3/4 tsp fennel powder
- 1/2 tsp turmeric powder
- 1 tsp black pepper powder
- 1/2 tsp salt
- 1 tbsp vinegar
- FOR MASALA:
- 1 tbsp coconut oil
- 1 tbsp ghee
- 5 large onions thinly sliced
- 3 green chillies slit
- 3/4 tsp ginger paste
- 3/4 tsp garlic paste
- 1 medium tomato chopped
- FOR TEMPERING:
- 1/2 tbsp coconut oil
- Curry leaves as required
- Marinate the chicken with the marination ingredients and set aside for half an hour.
- Heat oil and ghee in your pressure cooker and add the onions and slit chillies. Saute until soft.
- Add in the ginger and garlic paste and saute till the raw smell is gone.
- Add the tomato and cook till all mashed up.
- Add the chicken along with the all the marinade and mix well. Close the lid of the pressure cooker and cook for one whistle. Switch off and allow the pressure to go by itself.
- Heat a large fry pan and brush the oil. Carefully put in the cooked chicken and masala in the fry pan and cook on medium to high flame till the water evaporates and the masala gets coated.
- Adjust seasoning, garnish with curry leaves and serve warm!!!
I did not dry the masala too much to make it brownish. For the roast, it is suggested to cook till the chicken and masala becomes really brown. I would have loved to, but my family needs masala so I left it half way through.