Alright folks, it’s time for some serious food talk today. Let’s go Authentic, something straight from my home town…Treat yourself with the aromatics from the Indian spices and curry powders on a slow dry roasted chicken – an authentic Kerala Style Spicy Dry Roasted Chicken / Naadan Chicken Ularthiyathu…!!!
I would like to unwind my memories of the first time I tasted this dish. The recipe credits go to my mother-in-law who prepared this yummy dish for me after she came to know of my cravings for chicken. It was the first time I ate such a deadly delicious chicken dish with so tempting flavours… A perfect balance of spices and curry powders blended with chicken, and dry roasted, soo delicious that you can still remember the smell and taste as you lick the last bit of it from your fingers. I’ve tried cooking this dish many times and pretty much ended up calling my husband to finish the preparation, of course he knows to replicate the exact taste of his mother’s recipe.
The word “Ularthiyathu” is a Malayalam word, which means slow cooked and then dry roasted. Ularthiyathu style recipes are quite common in Kerala with pork, beef, chicken, and clam meat dishes.
The key pointers while preparing this recipe are, the initial dry cooking of the chicken so that the water from it oozes out and it cooks within, and the last step of dry roasting by turning down the heat to low and sautéing in between until it turns brown entirely.
Enjoy this lip smacking dish… Happy Cooking..!!!
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- 2 lb chicken
- 3 big onions (thinly sliced)
- 3 green chilies (slit)
- 2 tbsp ginger garlic paste
- 1 tomato (chopped)
- ¼ tbsp turmeric powder
- 3 tbsp red chili powder
- 2 tbsp coriander powder
- 1 tbsp pepper powder
- 1 tbsp garam masala
- 3+1 sprigs of curry leaves
- cilantro leaves (chopped)
- a pinch of mustard seeds
- salt (as required)
- oil - I prefer to use coconut oil (as required)
Clean and cut chicken into medium size pieces.
Prepare the marinade by mixing chili powder, coriander powder, turmeric powder, garam masala, salt and 2 tbsp water.
Marinade the chicken properly with the above mix and keep aside for 20 – 30 minutes.
In a pan, cook the chicken on a medium flame with its lid on. It will help the water to drain out from the chicken and cook in it. Keep aside after cooking.
Meanwhile in another pan, heat oil and splutter mustard seeds. Add curry leaves, sliced onions, green chilies and a little salt. Saute until onions become translucent and golden brown.
Add the ginger garlic paste to the onions and saute for 2 minutes until its raw smell subsides.
Add chopped tomatoes, pepper powder, and cook until the tomatoes turn mushy.
Now transfer the cooked chicken to the pan, add a few sprigs of fresh curry leaves, saute well to mix the chicken and the onions properly, and cook for another 2 minutes with the lid on.
Lower the flame, remove the lid, and dry roast the chicken for another 15 minutes until it completely dries out and start browning.
1Garnish with coriander leaves and allow it to rest for a few minutes.
Goes well with rice, malabar paratha, or roti.
- You can vary the amount of chili and pepper powders to suit your spice level.
- The garam masala I have used in my recipe has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.
- Using of coconut oil is the best for all authentic Kerala recipes.