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| naadan chicken dry roastum, Neichorum |
How to make Kerala Chicken Dry Roast / Naadan Chicken roast
Preparation time : 15 minutes, Cooking time : 40minutes, Serves
1/2 Kg / 500 lbs Chicken, cleaned and cut into pieces
Marination
3 Tbsp Thick yogurt
1 Tsp Salt
1/4 Tsp Turmeric Powder
1/2 Tsp Chili Powder
1Tsp Coriander Powder
1/2 Tsp Garam Masala
1/2 Tsp Ginger Garlic Paste
For the Dry masala
2 Bay leaves / Vazhanayila
2 medium sized Onion, Thinly sliced
2 medium sized Tomatoes, chopped
2 Green Chilli, Slit lengthwise
1 Tsp Ginger / 1/2 inch , freshly chopped
1tsp Garlic / 4 cloves, freshly chopped
2 Bay leaves
1 Spring Curry leaves
1/4 tsp Turmeric Powder
1/2 tsp Chilli Powder
1 Tsp Coriander Powder
1tsp Garam Masala
Salt
3 Tbsp Coconut Oil
2 medium sized Tomatoes, chopped
2 Green Chilli, Slit lengthwise
1 Tsp Ginger / 1/2 inch , freshly chopped
1tsp Garlic / 4 cloves, freshly chopped
2 Bay leaves
1 Spring Curry leaves
1/4 tsp Turmeric Powder
1/2 tsp Chilli Powder
1 Tsp Coriander Powder
1tsp Garam Masala
Salt
3 Tbsp Coconut Oil
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| Naadan chicken dry roastum Neichorum |
Directions for Kerala Chicken Dry Roast
1. In a large bowl combine everything written under "For The Marination". Add chicken pieces and marinate overnight in the refrigerator.
2. Heat Coconut oil in a heavy bottom vessel / kadai and add bay leaves and sliced onion. Saute till the onion is slightly golden brown. Add ginger, garlic, green chilies and saute for 30 seconds. Now add the chopped tomatoes and combine well.
3. Next, add all masala powders under " for the dry Masala" - chili powder, coriander powder, turmeric powder and garam masala and roast till you get a dark thick masala. Oil should be separating from masala at this stage.
4. Now add the chicken pieces, salt, curry leaves and combine well. Turn into low- medium flame and cook covered for 30 - 40 minutes. Stir occasionally to make sure the chicken pieces are covered in masala and allow it to cook till chicken is done and the masala is coated on every chicken pieces. This step is the most important in this dish. Dry fry for another 5 minutes till oil separates from the chicken masala and it is roasted beautifully.
5. Adjust the salt and turn off the flame. Serve hot with Kerala Ghee rice / Pathiri / Puttu / Noolappam.
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Enjoy,
Lena
