Kerala Chicken Roast

A spicy, semi-dry chicken roast that pairs beautifully with Kerala parotta, chapathi, or even ghee rice.

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📝 Ingredients:

For Marination:

• Chicken – 500g (bone-in pieces)
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tbsp
• Garam masala – ½ tsp
• Ginger-garlic paste – 1 tbsp
• Salt – to taste
• Lemon juice – 1 tsp

For the Roast:

• Coconut oil – 2–3 tbsp
• Onion – 2 large, thinly sliced
• Green chilies – 2, slit
• Curry leaves – a handful
• Crushed pepper – 1 tsp (adjust to taste)
• Fennel seeds – ½ tsp (optional)
• Tomato – 1, chopped (optional for light gravy)
• Fresh coriander leaves – to garnish

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🔪 Instructions:

1. Marinate the Chicken
   • Mix all the marination ingredients and coat the chicken.
   • Let it rest for 30 minutes to 1 hour.
2. Cook the Chicken
   • In a heavy-bottomed pan, heat 1 tbsp oil.
   • Add the marinated chicken and cook on medium heat until 70–80% done. Remove and set aside.
3. Prepare the Roast Masala
   • In the same pan, add more coconut oil.
   • Sauté sliced onions until golden brown.
   • Add green chilies, curry leaves, and fennel seeds.
   • Toss in chopped tomato (if using) and cook till soft.
4. Roast the Chicken
   • Add the partially cooked chicken to the masala.
   • Roast on medium-high heat, stirring continuously.
   • Add crushed pepper and adjust salt/spice.
   • Cook till the chicken is roasted and nicely coated.
5. Finish with Curry Leaves and Coriander
   • Toss in some fresh curry leaves and coriander.
   • Serve hot!

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🍽️ Serving Suggestions:

• Kerala parotta
• Chapathi
• Appam
• Ghee rice
• Even plain rice with moru curry!