Kerala Chicken Roast

Kerala Chicken Roast - As the name derives it's from Kerala but not a "Roast" dish as in the British cooking term. Here the word "Roast" means marinated diced Chicken cooked on a pan or a griddle.

(Like many others....)When I started my career as a professional chef this is the first dish which I was "allowed" to work/ marinate on my own. Only senior chef(s) add spices to any meat/ fish items & the trainees or newly joined commis mix it together.

It's a very simple dish still it will be a winner in any menu.

Diced Chicken thighs - 500 gms
Chilli powder - 20 gms
Coriander powder - 15 gms
Cumin powder - 10 gms
Turmeric powder - 2 gms
Curd  - 10 ml
Garam masala powder (optional)- 5 gms
Coconut oil - 20 ml
Salt
Curry leaves - Few sprigs
Ginger- Garlic paste - 10 gms
Lemon - 1 No'

Marinate the chicken with half the amount of salt, chilli powder, turmeric powder & ginger-garlic paste. In a bowl add rest of the ingredients except the lemon.

Add the chicken to the marinade. Cover & leave it in a fridge for a minimum of 5-6 hours.

Heat a pan, add little amount of oil. Place the chicken & cook it on a medium heat for approximately 5-6 minutes.

 Turn it around & repeat the process.

Make sure Chicken is cooked thorough.

Arrange it in a platter & squeeze fresh lemon juice just before serving.

Chef's tip : 

1) Coconut oil can be substitued with any other cooking oil.

2) Curryleaves can be fried, crushed before adding to the marination. It will give a nice flavour.

3) Place the chicken in the oven & cook it around 170*C for 15 minutes. This is just to make your cooking easier ( No need to keep cleaning the pan every now & then)