Kuttanadan chicken roast

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
Chicken - 2 libras

Onion - 2 (sliced)

Curry leaves - 2 sprigs

Coconut oil - Enough to shallow fry the chicken pieces

To grind:

Shallots - 8

Ginger - 1"

Garlic - 5 cloves

Peppercorn - 1 teaspoon

Coriander powder - 2 teaspoons

Garam Masala - 1 teaspoon

Chilli powder - 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Vinegar - 2 tablespoons

Water- Enough to grind to a smooth paste

Salt to taste


  • Cut the chicken into medium size pieces. Grind all the ingredients mentioned above into a smooth paste.
  • Take half of the paste and marinate the chicken with it and leave it for an hour. In a pan, heat coconut oil and fry the chicken pieces till it gets golden brown in colour.
  • Once the chicken pieces are fried, use the same oil to saute the sliced onions till it turns golden brown. Use more coconut oil if required.
  • Add the remaining marinade and saute for 2 to 3 minutes. Now transfer this gravy and the chicken pieces into a pressure cooker. Add 1/2 cup of water and the curry leaves. Cook it for 2 whistles.
  • Check for the gravy consistency. If it is too watery reduce it to the required consistency. Also check if the chicken is cooked well. Adjust the salt.
  • Garnish with fried onions, potatoes and curry leaves.


Kuttanadan Chicken roast, photo 1
Kuttanadan Chicken roast, photo 2


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