Kerala Chicken Roast

🔥 Prep

• Cut the 600g chicken into bite-sized pieces and place in a bowl.
• Add 0.5 tsp turmeric powder, 1.5 tbsp Kashmiri red chili powder, 1 tsp crushed black pepper, 2 tbsp ginger garlic paste, 1 tbsp lemon juice, and 1.5 tsp salt to the chicken; mix well and marinate for 20 minutes.
• Thinly slice the 200g shallots.
• Peel and mince the 15g ginger and 6 cloves garlic (or use the ginger garlic paste if preferred).
• Roughly chop the 2 pcs tomatoes.
• Slit the 3 pcs green chilies.
• Measure out 1 tbsp coriander powder, 1 tsp fennel powder, and 1 tsp garam masala; keep ready.
• Measure out 45 ml coconut oil and have 20 curry leaves ready.
• Measure out 100 ml water and keep nearby.

🔥 Cook

• 1. Heat 45 ml coconut oil in a heavy cast‑iron kadai or skillet over medium heat until shimmering.
• 2. Add the sliced shallots and 20 curry leaves, sprinkle a pinch of salt, and sauté for 12 minutes until deeply caramelized and reddish‑brown.
• 3. Add the slit green chilies, minced ginger, minced garlic, coriander powder, fennel powder, and garam masala; sauté for 2 minutes until the raw aroma disappears.
• 4. Stir in the chopped tomatoes and cook down into a glossy masala base for about 3‑4 minutes.
• 5. Add the marinated chicken pieces and sear over high heat for 5 minutes, stirring to brown all sides.
• 6. Pour in 100 ml water, cover with a lid, and reduce to low heat; simmer for 15 minutes.
• 7. Uncover, increase to medium‑high heat, and toss continuously for 8 minutes until the gravy turns semi‑dry, dark, glossy, and clings tightly to each chicken piece.
• 8. Finish with a handful of fresh curry leaves and a sprinkle of freshly ground black pepper; remove from heat.

🔥 Serve

• Transfer the roasted chicken to a warm serving bowl.
• Garnish with extra fresh curry leaves and a pinch of freshly ground black pepper.
• Serve hot with Malabar parotta, appam, or steamed rice.