Chicken roast Kerala style is a simple and earthy meal for two. Made with spices true to this region, this chicken roast is spicy, tangy and deliciously fragrant from the curry leaves. The best way to enjoy Indian cuisine in the grueling summers is to fire up that barbecue and get roasting!
“…the secret of the Great Stories is that they have no secrets. The Great Stories are the ones you have heard and want to hear again. The ones you can enter anywhere and inhabit comfortably. They don’t deceive you with thrills and trick endings. They don’t surprise you with the unforeseen. They are as familiar as the house you live in. Or the smell of your lover’s skin. You know how they end, yet you listen as though you don’t. In the way that although you know that one day you will die, you live as though you won’t. In the Great Stories you know who lives, who dies, who finds love, who doesn’t. And yet you want to know again. That is their mystery and their magic.” ―
Not just stories. That’s the mystery and magic of families. Of knowing all the stories, of having heard the same story a thousand times yet laughing just as hard when you hear it again or sounding incredulous for the umpteenth time. So, as you might know I went away to catch up with my family last week. It wasn’t really a happy occasion but it helped that we were all together, helping each other through the difficult times. That’s what families are for right? Anyways lets just say we are all praying for things to be better soon and I know they will. Nothing like being positive , right?
Turns out I really miss cooking! Away from my little kitchen for fie days and I started feeling restless, weird and somehow just plain bored. To me, there’s an odd comfort in being in the kitchen, much like the comfort you find in being with your family. You may have your crazy moments when tempers flare, you might annoy the hell out of each other at times but there is no one that can love you, understand you or accept you like your family. Similarly, i cant find the comfort of cooking in my kitchen,anywhere else. And cooking I did!!
We celebrated my return with a house favorite – Tequila Fired Grilled Chicken with mango salsa! Lets just say, if you haven’t checked this out yet, you need to ASAP. Perfect way to celebrate mangoes too!
And then I moved onto one of the dishes that celebrates romance for me and P. Once, five yrs back as a newly wedded girl , P and I had sojourned in the gorgeous back waters of God’s Own Country, Kerala. Dinners then were savored in the scintillating light of diyas/ candles..the music of water lapping against the shores, and eyes only for each other is how I will always remember my honeymoon. That..and this amazing Chicken Roast!
Kerala cuisine is something that you have to try. Its fragrant and spicy, redolent of the flavors of curry leaves, tamarind and coconut! They have all kinds of meat dishes in their repertoire and rice of more varieties than we can keep count. But since we don’t do beef, i am going to share with you one of my favorite dishes from this particular part of the world. This Chicken Roast. I had previously made Chicken Ghee Roast that was so so scrumptious that even today my family asks for repeats. If you are looking for something lighter, there’s a perfect for the season “Shrimps in coconut curry with raw mangoes” and a super delicious Konkani Pomfret!!
Talking about this chicken here, well summer is here. And we don’t want to really have anything too heavy. Enter – chicken roast! Simple, easy and it lets your grill do all the hard work while you relax with a glass of cooling watermelon breezer. Its got just the right amount of heat and is tangy from the tamarind. The curry leaves add a mouth watering fragrant to the dish which is low fat and healthy too!
Serving suggestions: Best served as a side dish or appetizer. However, one can enjoy this in dinner if served with roti, rice and some curry.
- Chicken - legs 2 or drumsticks 4
- Kashmiri Chilli Powder – 2 tsp
- Green Chilli – 4
- Turmeric powder – 1 tsp
- Coriander powder – 1 tsp
- Pepper powder –1 sp
- Garam masala – 1 tsp
- Fresh ginger garlic paste – 3 tsp
- Curry leaves – 20
- Coconut Oil – 2 Tbsp
- Tamarind paste - 2 tsp
- Lemon wedges - for serving
- Onion rings - for serving.
- Start by cleaning the chicken well and making deep gashes/cuts in the flesh.
- Mix together the tamarind paste, 1 tbsp oil , ginger garlic paste, 2 paste of green chillies, and all the spices and salt together.
- Rub this masala well on the chicken pieces and keep it in the fridge for an hour or upto 6 hours.
- In the meanwhile, temper some (1tbsp) coconut oil with curry leaves and the remaining 2 green chillies. Keep aside when the curry leaves are fragrant. Do NOT burn!!
- When ready, oil the grates of the grill.
- When hot, place the chicken pieces on the grill and cook for 15 mins on one side. Baste with the tempered coconut oil mid way and turn the chicken. Cook the other side for a good 10 mins or until done. To check, the meat should be white. If its still pink, grill for a little longer.
- Let the chicken rest for ten minutes. Serve with a further garnish of curry leaves and some lemon wedges and onion rings.
In case the oil catches fire, dont panic. Simply put a steel lid on the fire and it shall extinguish.
Adjust the spice and tang level according to your own taste. Although most Indians would find this suitable.
Disclaimer: No where do I claim that this is an authentic Kerala cuisine. This is my adaptation of the popular dish and I have made it healthier by grilling it in minimum spices keeping in mind the season and our personal preference.