Description
Chicken Roast is a rich and flavorful semi-dry chicken dish popular across South Indian states, especially Kerala and Tamil Nadu. Traditionally prepared during festive occasions, weddings, or Sunday lunches, this dish features slow-roasted chicken coated in a thick, spiced masala that clings to the meat.
The preparation involves marinating chicken with turmeric, red chili, and pepper, then cooking it with sautéed onions, tomatoes, ginger-garlic paste, and freshly ground spices. The curry is reduced over low flame until the oil separates and the masala caramelizes. Curry leaves, crushed fennel, and a drizzle of coconut or gingelly oil add depth and aroma.
Chicken Roast pairs well with Kerala parotta, ghee rice, or chapati and continues to be a favorite celebratory dish in cities like Kottayam, Madurai, and Coimbatore, as well as among South Indian households in Mississauga, Scarborough, and Brampton.
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