Kerala Style Chicken Roast (Nadan Chicken Roast)

Ingredients

• 1 kg Chicken (cut into pieces)
• 1 tbsp Kashmiri Chilli Powder
• ¼ tsp Turmeric
• 1½ tbsp Salt (1/2 tbsp for marination; 1 tsp for cooking)
• 2 tbsp Coriander seeds
• 1 tbsp Peppercorns
• ½ tbsp Fennel seeds
• 4 Curry leaves (2 stems for roasting; 2 stems for masala)
• 2 tbsp Coconut oil
• 1 tsp Mustard seed
• 1 tbsp Garlic (finely chopped)
• ½ tbsp Ginger (finely chopped)
• 4 Green chillies (split/chopped)
• 1 tbsp Chilli flakes
• ½ tbsp Garam masala
• 4 Onion (thinly sliced)

Instructions

1. 1

   Marinate the chicken with Kashmiri chilli powder, turmeric, and 1/2 tbsp of salt. Mix well.

2. 2

   In a pan, dry roast coriander seeds, peppercorns, fennel seeds, and 2 stems of curry leaves until fragrant.

3. 3

   Grind the roasted spices into a coarse powder using a mortar and pestle.

4. 4

   Heat coconut oil in a pan, add mustard seeds and 2 stems of curry leaves. Sauté until the mustard seeds splutter.

5. 5

   Add chopped garlic, ginger, and green chillies to the pan. Sauté until fragrant.

6. 6

   Add the marinated chicken to the pan and cook, covered, until tender.

7. 7

   Add chilli flakes, the remaining 1 tsp of salt, garam masala, and the ground spice powder. Mix well.

8. 8

   Add the thinly sliced onions and sauté everything together until the onions are soft and the chicken is nicely roasted.