Name: Kozhi Roast/ Kerala style chicken roast recipe by prajusha p at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Chicken (boneless) - 250 gms; Turmeric powder - 2 tsp; Kashmiri red chilly powder- 1 tbsp; Coriander powder - 2 tsp; Coconut milk (thick) - 1/4 cup; Cloves- 3; Cinnamon - a small piece; Cardamom - 1; Garlic (chopped)- 1 tsp; Ginger (chopped)- 1/2 tsp; Green chillies (slit lengthwise)- 3; Onion (chopped)- 1; Tomato (chopped)- 1; Chicken stock- 1/4 cup; Cocnut bits- 1/2 tsp; Fennel seeds (powdered)- 1/4 tsp; Curry leaves - 2 sprigs; Salt to taste; Coconut oil - to fry

ABOUT Kozhi Roast/ Kerala style chicken roast RECIPE

This dish is prepared by marinating the chicken in spices and coconut milk, which is then fried in coconut oil. The addition of coconut milk lends a flavour that makes a mouthwatering chicken roast. This is a must try dish which can be served during special occasions.

Ingredients Serving: 4

Chicken (boneless) - 250 gms
Turmeric powder - 2 tsp
Kashmiri red chilly powder- 1 tbsp
Coriander powder - 2 tsp
Coconut milk (thick) - 1/4 cup
Cloves- 3
Cinnamon - a small piece
Cardamom - 1
Garlic (chopped)- 1 tsp
Ginger (chopped)- 1/2 tsp
Green chillies (slit lengthwise)- 3
Onion (chopped)- 1
Tomato (chopped)- 1
Chicken stock- 1/4 cup
Cocnut bits- 1/2 tsp
Fennel seeds (powdered)- 1/4 tsp
Curry leaves - 2 sprigs
Salt to taste
Coconut oil - to fry

Instructions

To marinate, take a bowl, mix 1 tsp turmeric powder, 2 tsp red chilli powder, 1 tsp coriander powder, 3 tbsp coconut milk, salt and add chicken pieces to it. Mix this well with your hands and marinate it in the fridge for 30 minutes.
Heat coconut oil in a pan, fry the chicken pieces and curry leaves. Take another pan, heat 2 tbsp oil (use the same oil used to fry the chicken) add in clove, cinnamon, cardamom, once the aroma develops add the coconut bits to it.
Next, add garlic, ginger, green chillies, chopped onions and saute well. Once the onion turns brown in colour, add the tomatoes, then add chilli powder, coriander powder, turmeric powder. Pour in a little water and stir well.
To avoid the spices being burnt, pour in the chicken stock and let it boil. Then add in the fried chicken pieces, mix well so that the meat is coated well with the masala. Pour in the remaining coconut milk and stir well.
Finally add in the fennel seeds powder and cook on a low flame till it becomes dry.
Garnish with fried curry leaves and serve with rice as a side dish.

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