Kerala Chicken Roast

1. 1
   prep · ~2 min

   Make the fresh masala paste.

   1.Combine the chopped ginger, garlic, fennel seeds, and 2 tbsp water in a blender.

   2.Grind to a smooth, thick paste. Set aside.
2. 2
   prep · ~10 min

   Season the chicken.

   Pat the chicken pieces dry. Rub with a pinch of turmeric powder, a pinch of salt, and 1 tsp lemon juice. Set aside for 10 minutes while you start the roast.

   TIPDrying the chicken helps it sear instead of steam when it hits the pan.
3. 3
   fry · ~10 min

   Sear the chicken pieces.

   1.Heat 1 tbsp coconut oil in a heavy-bottomed pan over medium-high heat.

   2.Add the chicken pieces in a single layer. Sear for 3-4 minutes per side until golden brown.

   3.Remove the chicken to a plate. Do this in batches if needed.

   TIPDon't overcrowd the pan — the chicken will release water and boil. Brown in two batches for the best crust.
4. 4
   saute · ~15 min

   Caramelize the onions.

   1.In the same pan, add the remaining 1 tbsp coconut oil.

   2.Add the cinnamon stick, cloves, and crushed cardamom. Let them sizzle for 30 seconds.

   3.Add the sliced onions and a pinch of salt. Sauté on medium heat, stirring often, until deep golden brown (10-12 minutes).

   4.Add the slit green chilies and curry leaves. Sauté for 1 minute until the leaves turn crisp.

   TIPPatience is key here — deeply caramelized onions are the soul of this dish.
5. 5
   saute · ~10 min

   Cook the masala base.

   1.Reduce the heat to low. Add the ginger-garlic-fennel paste to the pan.

   2.Sauté continuously for 3-4 minutes until the raw smell disappears and it turns aromatic.

   3.Add the Kashmiri red chili powder and coriander powder. Stir for 30 seconds — no more, or they'll burn.

   4.Add the chopped tomatoes and cook until they soften and the oil starts separating around the edges (5-6 minutes).

   TIPKeep the heat low when adding dry spice powders. Burnt chili powder tastes acrid and bitter.
6. 6
   simmer · ~25 min

   Roast the chicken with the masala.

   1.Return the seared chicken pieces (and any juices from the plate) to the pan.

   2.Pour in ½ cup water and add 0.5 tsp salt. Stir well to coat every piece in masala.

   3.Cover and simmer on low heat for 20-25 minutes, stirring occasionally, until the chicken is cooked through.
7. 7
   fry · ~7 min

   Dry-roast for intense flavor.

   Remove the lid. Turn the heat to high. Cook for another 5-7 minutes, stirring constantly, until all the moisture evaporates. The masala should cling to the chicken in a thick, near-dry coating and start to catch slightly at the edges.

   TIPThis final high-heat roast is what separates a good Kerala chicken roast from a regular chicken curry.
8. 8
   garnish · ~5 min

   Finish and serve.

   Remove from heat. Sprinkle garam masala, black pepper powder, and the remaining lemon juice over the top. Toss once and let it rest, covered, for 5 minutes before serving so the aromatics bloom.

   TIPA final fistful of fresh curry leaves tossed in at the very end adds an incredible fragrance.

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