Chicken Semi-gravy recipe, spicy chicken recipe,kerala cooking, kerala dishes, kerala recipes, kerala cuisine, south indian recipes

Chicken Semi-Gravy: Chicken Roast (Kerala Style)

Chicken Semi-gravy recipe, spicy chicken recipe,kerala cooking, kerala dishes, kerala recipes, kerala cuisine, south indian recipes

Chicken Semi-gravy

This is my Mum style of chicken preparation. I remember having this dish right from my childhood days. In fact the first chicken dish I prepared was in this style. She always prepare all non-veg dishes with home-made masala. When I started cooking I used to buy all ready-made masala, chicken masala, meat masala etc. But I realized it can never beat my Mums home-made masala. I slowly went back to make home-made masala and now its always there made ready in my kitchen.

Chicken Semi- Gravy Recipe


Ingredients:

  • Chicken – 500g (cut into medium pieces)
  • Onion – 2 big
  • Fennel seeds (perumjeerakam) – ½ tsp
  • Green Chilli – 2
  • Ginger garlic paste – 3 tsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Garam masala/Chicken Masala – 1 ½ tsp
  • Curry leaves – few
  • Oil – 5 Tbsp
  • Salt

 To Marinate

  • Red chilli powder – 1/2  tsp
  • Kashmiri chilli powder – 1/2 tsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Lemon juice – 1 tsp
  • Salt

(Note: Vary the amount of chilli as per your spice level)

 

Method: (With Step-by-step pics)

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Mix all the ingredients to marinate. Sprinkle little water into it and make it to a paste
Add chicken pieces into it and mix well

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Pressure cook it till chicken is cooked. (No need to add water while cooking. I usually go for 1 whistle and immediately remove the cooker from stove. Wait for the steam to go completely and open the cooker)

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Heat oil in a pan and add fennel seeds. Add sliced onion and curry leaves.

 

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Cook with the pan covered and stir in between till onion turns golden brown in color (It takes approx 15-min for this step). Add ginger garlic paste, green chilli and saute for 2-3 min. Add all spice powders, salt and saute for 2-3 min.

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Add cooked chicken (all contents of cooker) and mix well.

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Cook with the pan covered in medium flame for 5-6 min or till oil starts appearing on top. Serve hot.

 

 

 

 

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12 thoughts on “Chicken Semi-Gravy: Chicken Roast (Kerala Style)

    • Thanks for bringing into my notice Lakshmi. I have updated it. Heat oil and add fennel seeds. Then continue the rest of the steps.

      Thanks
      Vimmy

  1. Awesome tasted really really good. Had it with coconut rice. The rice didn’t came good. Can you put a blog for that. Every recipe for this is cooking rice separately but I need a recipe in which you cook rice in coconut water.

    • Thanks Ananda, happy to know that the recipe worked out well for you. Also i will try to make a recipe which you have requested

      Cheers
      Vimmy:-)

    • Dear Dan,

      I use a simple recipe for garam masala. Take equal quantity of fennel seeds, cardamom, cloves and cinnamon. Dry roast all together. Allow it to cool down and then grind it to fine powder.

      Vimmy 🙂

  2. Have doubt,while marinating chicken u added 2 tsp corionder powder.so again in da masala we have to add coriander chilli powder?

    • Dear Shafana,

      Yes we need to add it twice. Spices added while marinating basically goes into the chicken pieces, when we cook it and gives a good taste for the pieces. We are adding a good amount of onion and spices added second time makes the onion gravy spicy. Hope i am clear 🙂 Happy Cooking!!!

      Cheers
      Vimmy

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