Chicken Ularthiyadhu | Chicken Dry Roast | Kerala Style Chicken Roast | with step by step photos and video. An authentic Kerala Style Spicy Dry Roasted Chicken / Naadan Chicken Ularthiyathu. Treat yourself with the aromatics from the Indian spices and curry powders on a slow dry-roasted chicken.
The cooking method, known as ularthu, can be roughly translated as ‘fry’. Ularthiyadhu means dry roasted. 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.
How to make Chicken Ularthiyadhu?
Chicken Ularthiyadhu | Chicken Dry Roast | Kerala Style Chicken Roast | with step by step photos and video. This recipe requires slow cooking without adding water. The main twist we are adding is the chili flakes which makes this dish even more delicious.
Moreover, 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.
Furthermore, do check out the other chicken recipes from the desert food feed collection. Additionally, do check the Kerala style beef roast recipe too. Hope you would like them.
Chicken UlarthiyadhuCourse: Starter, SidesCuisine: IndianDifficulty: Easy
Chicken Ularthiyadhu | Chicken Dry Roast | Kerala Style Chicken Roast | with step by step photos and video. An authentic Kerala Style Spicy Dry Roasted Chicken / Naadan Chicken Ularthiyathu.
500 gms Chicken (Boneless)
3-4 tbsp Oil
1 tbsp Ginger (finely Chopped)
1 tbsp Garlic (finely Chopped)
2 cups of chopped Shallots or 1 onion finely chopped
1 tsp Salt
1/2 tsp Turmeric Powder
2 tsp Chilli Powder
1.5 tsp Chilli Flakes
1 tsp Garam Masala
Coconut Slices of half coconut
11/2 to 2 tsp Pepper Powder
1 tsp Fennel Seeds Powder
- Firstly heat 3 to 4 tbsp oil(coconut oil or any cooking oil) in a pan.
- Add 1 tbsp finely chopped ginger and 1 tbsp finely chopped garlic. Saute until the raw smell disappears and is roasted well in the oil.
- Then add 2 cups of shallots chopped or 1 onion finely chopped. Adding shallots yields you the best output for ularthiyadhu.
- Add 1/2 tsp salt and saute until it turns golden brown.
- Now add 1/2 tsp Turmeric Powder, 2 tsp Chilli Powder, 1 to 1.5 tsp Chilli Flakes, 1 tsp Garam Masala and some fresh curry leaves. Roast the masalas over low flame.
- Then add the coconut slices and roast it in masalas for 1 minute.
- Now add 1/2 kg cleaned chicken pieces (boneless/bone-in) and combine it well with the masalas over a high flame until chicken changes its color from pink to white.
- Check for saltness. Add the salt required for the chicken pieces, around 1/2 tsp.
- Now let us add one of the main ingredients for this dish that is pepper powder. Add 1.5 to 2 tsp or according to your spice level.
- Turn the flame from high to low. Cover and cook the chicken for 10 to 15 minutes. The chicken will cook in its own juices. Do mix in between to avoid the chicken being burnt.
- After 10 minutes let us add 1 tsp fennel powder, another main ingredient that enhances the flavor of the chicken dry roast.
- Combine it well with the chicken pieces or until the pieces are roasted well. (around 2 to 3 minutes)
- Switch off the flame and serve. Our chicken ularthiyadhu is ready.
- We are not adding any water while cooking the chicken, so do mix it in between to avoid the chicken getting burnt.