Chicken Roast Kerala Style — Malabar Dry Roast

• 750 g chicken, curry cut pieces (bone-in)
• 3 large shallots (or 1 large onion), thinly sliced
• 2 tsp chilli powder
• 1 tsp turmeric
• 1.5 tsp coriander powder
• 1 tsp garam masala
• 1 tsp black pepper powder
• 1.5 tbsp ginger-garlic paste
• 1 sprig curry leaves
• 3 tbsp coconut oil
• Salt to taste

Prep: 20 minutes | Cook: 40 minutes | Total: 60 minutes | Serves: 4

1. 1Mix chilli powder, turmeric, coriander powder, pepper, ginger-garlic paste and salt with a tbsp of coconut oil.
2. 2Coat chicken pieces thoroughly. Cover and rest for at least 30 minutes (or overnight in the fridge for best results).

1. 1Heat coconut oil in a heavy pan. Add curry leaves, then sliced shallots. Fry on medium until very dark golden — this is the base of the roast colour.
2. 2Add marinated chicken. Stir to coat in the onion base.
3. 3Cover and cook on medium-low for 20 minutes, stirring occasionally.
4. 4Remove lid. Increase heat and stir-roast for 10–15 minutes until the masala is dry and coats every piece darkly.
5. 5Add garam masala in the last 2 minutes. Stir well.

• •The deeper you fry the onions (without burning), the richer the roast.
• •Use bone-in chicken for the best flavour.
• •Do not add water — the dry roast method requires patience on low heat.
• •Fresh chicken from same-day delivery makes a noticeable difference.