Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine 500 grams of chicken pieces with 1 tsp red chili powder, 1/4 tsp turmeric powder, and salt as needed. Mix well to coat all chicken pieces evenly. Set aside to marinate.

2. 2.Prepare Fresh Masala Powder

   Heat a pan and add 2 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp black peppercorns, 1 tsp cumin seeds, 2 small pieces of cinnamon, 3 cloves, 2 green cardamom pods, 4-6 Kashmiri dried red chilies, and 2 regular dried red chilies. Dry roast these spices on a low flame until fragrant, about 2-3 minutes. Let them cool slightly, then transfer to a mixer grinder and grind into a fine powder.

3. 3.Sauté Aromatics

   Heat 3 tbsp groundnut oil in a kadai (or heavy-bottomed pan). Once hot, add 10-15 chopped shallots, 1 slit green chili, and a few curry leaves. Sauté until the shallots turn translucent. Then, add 2 tbsp ginger garlic paste and sauté for another 1-2 minutes until the raw smell disappears.

4. 4.Cook the Chicken Roast

   Add the marinated chicken pieces to the kadai. Sprinkle the freshly ground masala powder and add salt as needed. Mix everything thoroughly, ensuring the chicken is well coated with the spices. Cover the kadai with a lid and cook on a low flame, stirring occasionally, until the chicken is tender and well roasted, about 20-25 minutes. The chicken will release its own juices and cook in it.

5. 5.Garnish and Serve

   Once the chicken is cooked through and has a rich, dark roasted color, garnish with freshly chopped coriander leaves. Serve the Kerala Chicken Roast hot with rice, porotta, or chapati.