Wednesday, August 19, 2015

Easter Chicken Special

This recipe is adapted from Mrs K.M. Mathews' recipe book. It is a different chicken roast recipe from the usual roast recipes and tastes wonderful.
I didn't make this chicken roast for Easter. :) The name "Easter Chicken Special" is according to the name given by Mrs K.M .Mathews in her book. I didn't want to change the recipe name.


  1. Chicken, cut -1/2 kg
  2. Turmeric powder - 1/4 tsp
  3. Onion, sliced - 1/2 cup
  4. Onion, chopped - 1/4 cup
  5. Oil - 3 tbs
  6. Tomato, chopped - 1/2 cup
  7. Curd - 1/4 cup
  8. Sugar - a pinch
  9. Coconut milk - 1/4 cup
  10. Coconut shredded - 1/4 cup
  11. Egg, hard boiled and cut into wedges - 1 optional for garnish
  12. Cashew nuts fried - 6-8 optional for garnish
  13. Masala Paste: 
  • Red chilli powder - 1 tbs
  • Coriander powder - 1 tsp
  • Cumin seeds - 1/8 tsp
  • Fennel seeds - 1/8 tsp
  • Garlic chopped - 1/2 tbs
  • Ginger chopped - 1/2 tsp
  • Pepper powder - 1/2 tsp
  • Cloves - 6
  • Cinnamon - 1/2 inch piece
  • Cardamom - 4


  1. Make a paste of masala paste ingredients 
  2. Marinate chicken with masala paste and keep for long (I kept it in fridge overnight)
  3. Heat oil in a pan
  4. Fry turmeric powder in the oil for 10 seconds
  5. Fry both onion in it till they turn translucent. 
  6. Remove half the onion from the pan and keep it aside
  7. Add tomato to the pan and fry with the onion left in the pan
  8. Once tomato is well cooked, add curd and chicken pieces and cook the chicken
  9. When the masala start changing to dark colour add coconut milk along with the sautéed onion which was kept aside before 
  10. Cook till the gravy thickens
  11. Move the chicken masala to another bowl from the cooking pan
  12. Pulse the shredded coconut in a blender to get coarse ground coconut powder
  13. Roast the coconut in the same pan as that of pan in which chicken was cooked
  14. When the coconut is golden brown, add chicken masala to the pan and roast it with coconut. 
  15. One the chicken is uniformly coated with coconut and browned enough, then switch off the flame
  16. Move chicken to a serving bowl and garnish with egg wedges and fried cashews 

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