Kerala Chicken Roast – HOW TO MAKE CHICKEN ROAST | Nisa Homey

Kerala chicken roast or chicken ularthiyathu is an easy chicken dry roast which can be made with just 3 tbsp coconut oil. The chicken is cooked with ginger -garlic, onions, vinegar, salt, tomatoes, Kashmiri chilli powder, coriander, turmeric, and garam masala. In between open the lid and add in curry leaves and allow the chicken to cook and is coated with the masalas. In another kadai heat coconut oil and add in the ingredients under “to season” and add the cooked chicken and roast on slow flame for 20-30 mins or until brown and nicely roasted.

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INGREDIENTS:
Chicken: 1 kg
Ginger: 1 large piece
Garlic: 2 pods
Onions: 2 onions, sliced (divided)
Green Chilies: 2, slit.
Tomatoes: 3, chopped.
Salt: 2 tsp.
Kashmiri chilli powder: 2 tbsp
Coriander powder: 1 heaped tbsp
Turmeric powder: 1/2 tsp
Garam Masala: 1/2 tbsp
Vinegar: 1 tbsp.
Curry leaves

TO SEASON:
Coconut Oil: 3 tbsp
Whole Kashmiri chilies: 4, broken
Coconut pieces: 2 tbsp
Curry leaves: 1 sprig
Onion: 1, sliced.