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Kerala chicken Masala

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Chicken curry with coconut oil and spices. Simple but full of flavour. 

If you want to have some protein based Indian dinner, this is one recipe which is handy.  The key is coconut oil and Kashmiri chilli. So, do not skip.

Other favorite chicken recipes: Kerala Style Chicken Fry, Madras Chicken curry.

kerala chicken roast

Serving Size:
2 cups
Time:
30 minutes
Difficulty:
Easy

Ingredients

  • To blend:
    • Kashmiri red chilli – 5
    • Whole black Pepper – 10
    • Cumin seeds – 2 tsp
    • Fennel seeds – 2 tsp
  • Masala
    • Coconut Oil – 2.5 tbsp
    • Curry Leaves – 6-7
    • Red Onion – 1 cup, finely chopped
    • Tomato – 1 small – finely chopped
    • Garlic – 5, finely chopped
    • Ginger – 1 inch, finely chopped
    • Salt – 2 tsp
    • Turmeric Powder – 1 tsp
    • Green chilli – 2, slit
    • Chicken – 500 gas, with bone
    • Coriander leaves – 1 tbsp, chopped finely

Directions

  1. In a pan, sauté Kashmiri red chilli, black pepper, cumin seeds and fennel seeds in a medium heat for 6-8 mins. Keep aside and blend into fine paste.
  2. In a pan, add coconut oil, curry leaves, red onion, garlic, ginger and 1 tsp salt.
  3. Sauté for 5 minutes until translucent.
  4. Add tomatoes, turmeric powder and sauté for few minutes.
  5. Then add the paste from step 1 with chicken and 1 tsp salt. Mix well and add 1/2 cup of water.
  6. Close the lid and in medium heat cook for 11 minutes.
  7. Then open the lid, add green chillies and sauté for 2-3 minutes.
  8. Finally add the coriander leaves and switch off.

Kozhi Milagu pirattal / Pepper chicken semi dry curry

by 1 Comment

PepperChickenCurryThis is a simple chicken curry that will entice your sense. Pepper gives depth and immense flavour to this dish.

You need very few ingredients to make this recipe, which is not the case for most Indian recipes. I try not to repeat the recipes I make so that I can develop some new good recipes. Most times it’s a hit! 😉 Few times of course it fails and I will end up trashing my pictures. Sometimes I try to make it too simple and I forget to take the step-by-step pictures. This recipe happened that way. I couldn’t take step-by-step pictures 🙂 however, the end result was a hit! 😀 and I do want to share the recipe. I will try to add the step-by-step pictures next time.

 

I am a vegetarian :). If you have read my posts before, sometimes I would have mentioned that. I usually cook meat for my family and friends. However I have a feeling whenever I cook meat curry and if I make it with pepper, people are loving it 😀 (pepper chicken curry, pepper egg roast, pepper lamb curry, Pepper ghee prawn roast). Pepper gives a great flavour to meat I believe.

Have it with plain hot rice or Indian bread like roti or naan. Or make it with Indian spicy tomato rasam. 🙂

My other favourite chicken recipes: Chicken Restaurant Style Biryani, Chicken Noodles, Spicy chicken 65, Madras chicken curry in 30 minutes

PepperChickenCurry-2

5.0 from 1 reviews
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Kozhi Milagu pirattal / Pepper chicken semi dry curry
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 4
 
Ingredients
  • • Chicken - 400gms
  • • Oil – 2 tbsp
  • • Whole Red Chilli – 2, broken
  • • Curry leaves – 5
  • • Onion - 1 cup, 1 finely chopped
  • • Ginger garlic paste - 2tbsp
  • • Turmeric powder - 1 Tsp
  • • Chili powder – ½ Tsp
  • • Coriander powder – ½ tsp
  • • Salt – 2 tsp or as per your taste
  • • Curry leaves – 10
  • • Coriander leaves – 1 tbsp, finely chopped
  • • Water – 100 ml

    To Roast and grind:
  • • Curry Leaves - 6
  • • Pepper - 1 tbsp
  • • Fennel seeds - 1 tbsp
Instructions
  1. Dry roast the ingredient under "to roast & grind” in medium to low flame for 1.5 - 2 minutes. Cool them, grind them together and keep it aside.
  2. In a pan, heat oil in medium flame, when it is heated, add red chillies, curry leaves and when it’s roasted for 5 seconds, add onion and a bit of salt and sauté till golden brown.
  3. Now add ginger garlic paste and sauté for a minute.
  4. Add the chicken, turmeric, red chilli powder, coriander powder and sauté well for a minute
  5. Add the blended pepper powder with the remaining salt you need for the recipe and sauté well for a minute.
  6. Lower the flame from medium a bit but don’t low it too much, add water and close the lid. It will take around fifteen minutes for it to cook well. Don’t add more water, it may make it rubbery and chicken will ooze some water already.
  7. Open the lid now and you will see its semi gravy now. If you think you need it dry, just keep it open to get the chicken roasted.
  8. Add chopped coriander leaves and switch it off.
Notes
Adjust spice level according to your taste. Reduce pepper if you cant take pepper.
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PepperChickenCurry-3

Spicy Kongunad kozhi kurma – Chicken curry

by 3 Comments

ChickenKurmaParottaSouth Indian kurma is a flavourful and delicious curry with fresh ground masala. Taste great with street food style – Parotta.

Kongunad is a city comprising different parts of the states of modern Karnataka, and kerala. It was called kongudesam before and their cuisine is predominately south Indian which is very famous. So I wanted to make this recipe that I came to know.

This taste great with parotta or some kind of breads or naan or with plain rice. Whenever I say I made parotta and chicken kurma , I would see people drool 😀 I guess this combination is one of the classics. You can also use this chicken curry for street food style kothu parotta.

When I was making this recipe, the whole house smelled with flavors. I have heard stories about the method of making parotta in India. The road side parottas is the tastiest I have heard. The making of parotta is an art. The art of making the layers is fun to learn. I have made it couple of times and it is sure fun to make. It makes your stomach full as it is made with all purpose flour and oil.

You can have parotta with vegetable kurma too if you are a vegetarian. However if you eat meat, I am sure chicken curry like this is the best.

Other favorite chicken recipes: Madurai chicken curry/Kuzhambu, Chicken Biryani Homestyle, Madras chicken curry in 30 minutes.

ChickenKurmaParotta-2

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Spicy Kongunad kozhi kurma – Chicken curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • Chicken – 500 gms / ½ kg ( Get chicken with the bone)
  • Oil – 1 tbsp
  • Coconut – 2 tbsp
  • Red Onion/ Shallots – 12 shallots or 2 small sized onion,/ 1 cup (chopped)
  • Curry leaves – 1 sprig
  • Tomatoes – 2 small , finely chopped
  • Turmeric powder – 1 tsp
  • Red chilli powder – 1 tbsp
  • Coriander leaves – 1 tbsp, chopped finely
  • Salt – to taste

    To roast & grind:
  • Curry leaves - 6
  • Fennel seeds – 2 tbsp
  • Poppy seeds – 3 tsp
  • Ginger – 1 inch
  • Garlic – 3 pods
  • Cloves - 2
  • Cinnamon – 1 inch
  • Dried whole Red chilli - 3
  • Pepper balls – 1 tbsp
  • Coriander seeds – 1 tbsp
  • Red onion - 1 small-medium sized , ¾ cup, chopped
  • Cumin seeds – 2 tsp
Instructions
  1. Roasting & Grinding:
  2. Roast everything under “roast & grind” in medium to low heat for 5-7 minutes until the onions turn brown a bit.
  3. Add coconut to it, sauté for a minute and when it warm enough to grind, add the chilli powder and enough water to blend it smoothly. Blend it and set aside.]br]


    Gravy preparation
  4. Heat oil in a pan, add the shallots, curry leaves, bit of salt and sauté till transparent.
  5. Add in chopped tomatoes, turmeric and sauté till the tomatoes are nicely cooked.
  6. When the tomatoes are cooked, add in the ground masala paste with chicken pieces. Add salt as per taste.
  7. Cooker: If you are cooking in pressure cooker, close the cooker and leave it for 4 whistles in medium heat.
  8. Pan: If you are cooking in pan, keep it in simmer on low flame for 35-45 minutes till its cooked perfectly. Stir it every 10 minutes so that it does not stick to the pan.
  9. Open the cooker, mix well and add the chopped coriander leaves to garnish.
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Chicken Drumstick Masala

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ChickenDrumstickMAsalaSpice coated chicken cooked and slow roasted in the hot pan scraping up the juices.

This is one of the easy and delicious ways of preparing chicken in Indian style. It is very simple and straight forward. This recipe is very easy to make, it took me 40 minutes totally with chopping. It taste great with rice,biryani, roti, paratha or even with dosa, idli.

I made this for my friend Kripa for her birthday two weeks back with lamb Biryani and mixed vegetable garlic raita. She liked it a lot 🙂 Cooking gives happiness when you prepare it for someone. Birthdays are always special to me 🙂 that is a kid typing from inside. 😉 I usually prefer to cook with drumsticks than chicken breast. I feel sometimes if the chicken breast is not good, it gets rubbery. Even though I am a vegetarian, I do have my own craving to cook chicken or lamb for my close one. It totally makes me happy.

I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that.  We have thousands of recipes to try in every cuisine.   Few comfort foods are the ones I try always. But these days, I am trying to even change that.

My other chicken recipes: chicken 65, Spicy chicken roast, pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles, Home style spicy chicken roast, butter chicken roast

ChickenDrumstickMAsala-3

4.8 from 6 reviews
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Chicken Drumstick Masala
Author: 
Recipe type: main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • • Chicken Drumsticks - 6
  • • Oil – 2 tbsp
  • • Curry leaves – 1 spring
  • • Cumin seeds/ Jeera – 1 tsp
  • • Coconut – 2 tbsp, grated or desiccated coconut
  • • Onions – 2, medium, sliced finely
  • • Tomatoes – 1, medium, chopped finely
  • • Green Chillies – 2, sliced
  • • Garlic – 5, chopped finely
  • • Ginger – 1 inch, chopped finely
  • • Turmeric powder – a pinch
  • • Pepper powder – 1 tsp
  • • Coriander powder – 1tbsp
  • • Fennel powder – 1 tsp ( I crushed some fennel seeds and added)
  • • Chilli powder – 1 tbsp
  • • Garam Masala Powder – 1 tsp
  • • Coriander leaves – 1 tbsp, chopped, for garnish
  • • Salt – as needed
Instructions
  1. Take a pan and oil in medium flame, cumin seeds and when their color changes, add cumin seed. When it turns brown, add onions, garlic, ginger, green chillies and curry leaves.
  2. After the onion is sautéed, add tomato, turmeric powder, keep stirring and make sure it sautéed well for a minute.
  3. Add the chilli powder, coriander powder, cumin powder, fennel powder, garam masala powder and sauté well till it oozes out oil.
  4. Add the coconut and sauté well.
  5. Add the chicken and mix well.
  6. Close it with the lid , keep it in medium to low flame and add 2 tbsp of water. Let the chicken cook from the water that chicken oozes out.
  7. Once it is almost 90% done till the chicken is dry and roasted. Keep the vessel open and not close it with lid now.
  8. When it is perfectly roasted, garnish with chopped coriander leaves.
Notes
If you find the spice level to be high, reduce the chilli powder to half.
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Taste great with lamb biryani/ egg biryani, fish curry or simple rasam/sambar.

ChickenDrumstickMAsala-6

Home Style Spicy Chicken Dry Roast

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SpicyDryChickenRoast-15Spice coated chicken slowly roasted and browned in the hot pan scraping up the juices and flavor on the bottom.

This is the most indulgent, easy and delicious way of preparing chicken in Indian style. The ingredient is very simple and pretty straight-forward. I used just garlic, ginger, curry leaves and onions for this recipe. But 😉 hopefully you should miss these ones. It is simple, spicy and succulent. This is such an easy dish, yet so delicious and flavorful.



When you wanted to make a dry side dish with chicken, you might be guilty to make chicken 65 always which is fried. So, this one taste like it is been fried but it is not. I have another recipe Butter chicken roast which is similar but uses ghee and coconut in it. It tastes like butter coated chicken. I made this with a lot of recipes on a weekday so you could have guessed how easy it is to make. I would say it is the easiest recipe of all my chicken recipes yet tasty. It taste great with Biryani like lamb biryani or egg biryani, with plain rice and tomato rasam or  sambar.

My other chicken recipes: chicken 65, Spicy chicken roast,pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles

SpicyDryChickenRoast-13

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Home Style Spicy Chicken Dry Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Ingredients
  • • Chicken – 400 grams, bite sized pieces, cleaned and washed
  • • Cardamom – 2 , Cinnamon – ½ inch stick, cloves - 2
  • • Curry leaves – 1 spring
  • • Dried Red chilli - 1
  • • Cumin seeds/ Jeera – 1 tsp
  • • Small Shallots – 10, chopped finely or medium sized onions – 2, sliced thinly
  • • Green Chillies – 2
  • • Garlic – 3, chopped finely
  • • Ginger – 2 inch, chopped finely
  • • Turmeric powder – a pinch
  • • Pepper powder – 1 tsp
  • • Sambar powder – 1 tbsp or (Chilli powder – 1 tsp and Coriander powder – 2 tsp)
  • • Garam Masala Powder – 1 tsp
  • • Coriander leaves – 1 tbsp, chopped, for garnish
  • • Salt – as needed
Instructions
  1. Take a pan and add oil in medium flame, add dried red chilli, cardamom, cinnamon, cloves, cumin seeds and when their color changes, add garlic, ginger, shallots, green chillies and curry leaves.

  2. After the onion is sautéed well, add the chicken with turmeric powder, sambar powder (or chilli powder, coriander powder and salt. Sauté well for 2 mins, and add 2 tbsp of water.
  3. Close it with the lid and do not add more water. Let the chicken cook from the water that chicken oozes out.

  4. Once it is almost 90% done, add pepper powder, garam masala and cook till the chicken is dry, browned scrapping up the juices from the pan and roasted. Keep the vessel open and not close it with lid now.

  5. When it is perfectly roasted, garnish with chopped coriander leaves.
Notes
1. Do not add a lot of water when you cook chicken. The chicken has to get cooked with the chicken juices itself.
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It taste perfect with rasam, sambar or restaurant style lamb biryani.

SpicyDryChickenRoast-9

Spicy Chicken Roast

by 9 Comments

ChickenRoast-13relishthebiteAn Indian recipe for Chicken roast that is luscious, aromatic and packed full of flavor.

I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that. 🙂 we have thousands of recipes to try in every cuisine.  🙂 few comfort foods are the ones I try always. But these days, I am trying to even change that. 😉 Like I am trying different dal recipes every time I make. It is a famous south Indian recipe. I made this with rasam one day. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful.

ChickenRoast-17

ChickenRoast-15

3.0 from 1 reviews
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Spicy Chicken Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 kg chicken roast
 
Ingredients
  • Chicken – 1kg, Cleaned and cut into small pieces.
  • Oil – 3 tbsp
  • Mustard seeds – ½ tsp
  • Onions – 3,sliced
  • Tomatoes – 2,sliced
  • Green chillies - 2
  • Ginger – 2 tbsp, chopped finely
  • Garlic – 6 cloves, minced
  • Yogurt – 3 tbsp
  • Turmeric powder – 1 tsp
  • Chopped coriander leaves – to garnish
    [to roast and grind]
  • Cinnamon – 1’’ stick
  • Cloves – 3
  • Cardamom – 4
  • Star anise -3
  • Fennel seeds – 2 tsp
  • Coriander seeds – 2 tsp
  • Pepper - 1 tbsp
  • Dry red chillies - 7
  • Cumin seeds – 2 tsp
Instructions
  1. Dry roast the ingredient under "to roast & grind" in medium to low flame. Grind them and keep it aside.

  2. Take 1 tbsp of grinded powder and just apply on the chicken and keep it aside for 10 minutes.
  3. In a pan, heat oil and add mustard seeds. When it crackles, add grinded powder.

  4. Now add onion, chillies and salt and sauté till golden brown. And then add ginger garlic paste and sauté for a minute.
  5. Now add tomato and fry till its mushy. Add the turmeric and sate till it is mushy.

  6. Now add yogurt and mix well. And add chicken, and stir well till the chicken is well blended with the spices.
  7. Do not add water, just close and keep in low flame and let it slow boil for 25-30 minutes. Don’t add more water, it may make it rubbery. And Chicken will ooze some water already.

  8. The chicken would have cooked well by now, mix well. See if the consistency is good for you. Or keep it open for 10 minutes and it will get roasted at the ends. (Check spice level as you add it, your spice level may differ).

  9. Add chopped coriander leaves and switch it off.
Notes
This is a spicy curry. If you dont want it dry, leave it before 5-10 minutes to make it a curry,
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Taste great with plain rice or paratha or roti or sambar.

ChickenRoast-16

Kozhi Milagu curry / Pepper Chicken Curry

by 11 Comments

Chickencurry-11Made with freshly grounded whole black pepper and Fennel seeds with a hand full of curry leaves.

This is a famous south Indian recipe. I made this pepper chicken curry with mutton roast on one fine evening just like that. My whole house smelled with flavors. You can use chicken with bone or boneless too. It’s always good when the meat dishes are spicy. You will start liking it that way if you start having it that way. But if you are making it for the first time, try to taste as you make to adjust to your spice level. I would say do not skip any ingredient in this, each of it adds unique taste to this. I usually don’t insist so because I usually advise to cook with whatever we have at our house. But pepper, fennel seeds and curry leaves are star ingredients in this. So, if you skip any one of it, it will make a great difference.

Chickencurry1

Chickencurry-9

Pepper and chicken is a deadly combination. And also pepper helps to cure stomach related problems. Pepper should be dry roasted to remove moisture content. And also note that you don’t want to dry roast and store this powder. If you want good flavors, I am sure you want to! If so grind it fresh each time you make this recipe. This is a spicy curry. If you want it dry, leave it for another five to ten minutes to make it a roast.

Chickencurry-12

 

 

4.5 from 4 reviews
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Kozhi Milagu curry / Pepper Chicken Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chicken - 400gm
  • Cinnamon stick - ¼ inch piece
  • Onion - 1 cup, 1 finely chopped
  • Tomato - 1 cup, 1 finely chopped
  • Ginger garlic paste - 2tbsp
  • Turmeric powder - 2 tsp
  • Chili powder - 1 tbsp
  • Coriander powder - 1 tbsp
  • Oil - 3 tbsp
  • Salt - as needed
  • Curry leaves – 10

    To Roast and grind:
  • Pepper - 1 tbsp
  • Fennel seeds - 1 tbsp
Instructions
  1. Dry roast the ingredient under "to roast & grind" each one of it separately. i.e, Pepper separately and fennel seeds separately. Grind them together and keep it aside.
  2. In a pan, heat oil and add cinnamon stick and add onion and salt and sauté till golden brown. And then add ginger garlic paste and sauté for a minute.
  3. Now add tomato and fry till its mushy and raw smell leaves. Add the turmeric, red chili powder, coriander powder and sauté well.
  4. Now add chicken and stir well till the chicken is well blended with the spices.
  5. Now add water till immersing level say 1 cup along with salt and close the lid. It will take around ten minutes for it to cook well. Don’t add more water, it may make it rubbery. And Chicken will ooze some water already.
  6. Now add the powdered pepper fennel powder and saute for two minutes. Add curry leaves, taste and adjust salt and spice level. (Check spice level as you add it, your spice level may differ)
  7. Add chopped coriander leaves and switch it off.
Notes
1. This is a spicy curry. If you want it dry, leave it for another 5-10 minutes to make it a roast.
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Serve it with some rice and lamb roast.

Or Serve it with roti or parotta.

Chickencurry2name

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