Chicken Roast

(4 reviews)
  • Serves: 6 people
  • Cooking: 20 minutes
  • Views: 305
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Chicken roast is one of the easiest dishes that you can make with minimal effort and time, while being totally delicious and flavorful. It is a dry dish with a fiery red color. The tanginess of the vinegar coalesces perfectly with the heat of the spice powders in this chicken dish to make it aromatic and bold.

Ingredients

Directions

  1. Mix everything. Keep aside for 1 hour(marinate).
  2. Deep fry in oil.

Cooking Tips

  1. Do not add too many chicken pieces at once for frying; it will drop the oil temperature and make it soggy instead of crispy.

  2. When you start, heat the oil on medium-high heat until it is super hot, then reduce the heat to medium so that the chicken is cooked without burning the spices.

  3. Flip the chicken pieces only when the bottom portion is lightly browned; otherwise, there is a chance that it will stick to the bottom.

Marination Tips

  1. If time permits, marinate the meat for 45 minutes to 1 hour, as it will enhance the flavour more.

  2. When applying the marinade, apply salt before the other spice powders, as it will help the chicken absorb the other flavors better.

  3. Using fresh ginger-garlic paste can bring out better flavour.

How to Serve

Chicken roasts pair well with a variety of dishes, ranging from plain rice and pulao to appam, chapati, and most Indian flatbreads.

The Story Behind Chicken Roast

Sometimes, the simplest dish can make you wonder how it gets to be so flavorful. And that was the case whenever I ate this chicken roast. All the ingredients needed to make this roast are ever-present in our Malayali households. On top of that, it doesn't require anything out of the ordinary at any point of cooking. But the taste is fantastic. It is a dish that shows what Kerala-style home cooking is all about. Highly satiating, beautiful, and uncomplicated!

Chicken Roast Variations

  1. For a spicier version, you can add 1/2 teaspoon of ground black pepper.

  2. For extra flavor, in some regions, onion and curry leaves are added.

Storing & Reheating Tips

Chicken roast can be stored in an airtight container for 2 to 3 days in the refrigerator. When reheating, pan-fry with a bit of oil to maintain the crunchiness.

Common Mistakes to Avoid

  1. Since the marinade contains vinegar, do not marinate for more than 2 hours, as it will break down the chicken's texture too much.

  2. Ensure the heat is controlled at all times, as it will otherwise cause the marinades to turn bitter when burnt.

  3. The chicken pieces should be patted dry before applying the marinade, as they will not brown properly otherwise.

Frequently Asked Questions

  1. What should I do if the spices are sticking to the pan? How do I prevent this?

    Make sure to use enough oil, and don't let the pan get too hot before adding chicken.

  2. The chicken is browned, but the insides are not cooked. Why and how to prevent this?

    This happens when the heat is too high. Reduce the heat and partially cover it so that it cooks through.

Equipment Needed

Heavy-Bottomed Pan

Mixing Bowl

Spatula

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Author Murugan Andezuthu Dharmaratnam

I'm Murugan, and this is where I share my passion for easy-to-cook bachelor food. You'll discover a mix of simple recipes tailored for single servings, quick meals, and occasional indulgent treats.

www.heymalayali.com Check Andezuth, SD Pharmacy Family Recipes