May 042017


Chicken Roast (2)



  1. Chicken(cut into medium cubes) – 1/2 kg
  2. Onion(cut lengthwise,thinly sliced,medium ) – 2
  3. Ginger-Garlic paste – 2 tsp
  4. Turmeric powder – 1/4 tsp
  5. Kashmiri chilly powder – 1tbsp
  6. Coriander powder – 1 tbsp
  7. Jeera powder – 1/4 tsp
  8. Pepper powder – 1/2 tsp
  9. Fennel seeds powder – 1/4 tsp
  10. Pudina leaves (chopped) – 1tsp
  11. Coriander leaves (chopped) – 1 tbsp
  12. kuskus paste –1 tsp
  13. Lime juice – 2 tsp
  14. Curry leaves – 1 sprig
  15. Onion(fried) –to garnish
  16. Potato pieces(cut lengthwise and fried) – 1, to garnish
  17. Coconut Oil
  18. salt

Chicken Roast (3)



  1. Marinate chicken pieces with lime juice,chopped coriander leaves,,chopped pudina,turmeric pwoder,pepper powder,fennel seeds powder and salt.Keep in the fridge for 3 hours to get marinated well.
  2. Heat coconut oil in a pan.Saute thinly sliced onions,curry leaves and once onion starts to turn light brown add red chilly powder,coriander powder,jeera powder mixed with little water  and stir well.
  3. Once the raw smell goes,add ginger –garlic paste ,kusksu paste to it and mix well.
  4. once oil clears add marinated chicken pieces to it and mix well.
  5. cover and cook on low flame till need to add water as chicken itself produces water while cooking.
  6. In the mean time Heat little oil in another pan and fry potato pieces and onion  till brown and crispy.
  7. Once chicken is cooked well and dry, remove from fire.
  8. Garnish with fried onions and potato slices.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
Oct 282015

This is prepared by marinating chicken in spices and coconut milk and then fried in coconut oil.Adding coconut milk makes a mouthwatering chicken roast. This is a must try and can be served during special occasions.

Ammachi Chicken Roast (4)


  1. Chicken (boneless,cut into cubes) – 250 gms
  2. Turmeric powder-2 tsp
  3. Kashmiri Red chilly powder- 1tbsp
  4. Coriander powder-2 tsp
  5. Coconut milk(thick) – 1/4 cup
  6. Cloves – 3
  7. Cinnamon stick – a small piece
  8. Cardamom –1
  9. Garlic(chopped) – 1 tsp
  10. Ginger(chopped) – 1/2 tsp
  11. Green Chilly(slit lengthwise) – 3
  12. Onion(chopped) – 1
  13. Tomato (chopped) –1
  14. Chicken stock – 1/4 cup
  15. Coconut bits(thengakothu) – 1/2 tsp
  16. Fennel seeds powder- 1/4 tsp
  17. Curry leaves – 2 sprigs
  18. Salt
  19. Coconut oil – for frying

Ammachi Chicken Roast (5)


  1. For marinating chicken,,In a bowl mix  1tsp turmeric pwoder,2 tsp red chilly powder,1 tsp coriander powder, 3 tbsp coconut milk,salt and add chicken pieces to it and mix well using hand.Keep in fridge for 30 minutes.
  2. Heat coconut oil in a pan.Fry chicken pieces .Also fry curry leaves in the oil.
  3. Take another pan and heat 2 tbsp oil(use the same oil we used for frying chicken)add clove,cinnamon,cardamom and once nice aroma comes,add coconut bits to it.
  4. Add Garlic,ginger,green chilly chopped onions and saute well.
  5. Once onion turns brown,add chopped tomato and once it is sautéed well,add chilly powder,coriander powder,turmeric powder mixed with little water to it and stir well.This is to avoid burning of spice powders.
  6. Add chicken stock to it.let it boil.
  7. Add fried chicken pieces to the masala.Mix well to get coated with the masala.
  8. Add remaining coconut milk to it.Mix well.
  9. Finally add fennel seeds powder to it.cook on low flame till dry.
  10. Garnish with fried curry leaves.serve with rice as side dish.

Ammachi Chicken Roast (1)

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Rating: 3.3/5 (3 votes cast)

Posted by prajusha Tagged with: , , , , , , ,
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