Kerala-Style Chicken Roast

Ingredients

• Chicken - 1/2 kg
• Onion - 2 whole
• Ginger-garlic paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Kashmiri chili powder - 1 tbsp
• Coriander powder - 1 tbsp
• Cumin powder - 1/4 tsp
• Black pepper powder - 1/2 tsp
• Fennel seeds powder - 1/4 tsp
• Pudina leaves - 1 tsp
• Coriander leaves - 1 tbsp
• Kuskus paste - 1 tsp
• Lime juice - 2 tsp
• Curry leaves - 1 whole
• Potato - 1 whole
• Onion, for garnish
• Coconut oil
• Salt, to taste

Instructions

1. 1Cut the chicken into medium cubes, finely chop the coriander and pudina leaves, and set them aside.
2. 2In a bowl combine the chicken with lime juice, chopped coriander leaves, chopped pudina leaves, turmeric powder, black pepper powder, fennel seeds powder and salt; toss to coat and refrigerate for 3 hours.
3. 3Slice the two onions lengthwise into thin slices and cut the potato into lengthwise pieces for frying; reserve a separate onion if you want extra fried garnish.
4. 4Heat coconut oil in a pan and add the sliced onions and curry leaves; sauté until the onions start to turn light brown and fragrant.
5. 5Mix the Kashmiri chili powder, coriander powder and cumin powder with a little water to make a loose paste, add that mixture to the pan and stir until the raw smell fades.
6. 6Add the ginger-garlic paste and Kuskus paste, cook until the oil clears and the spices are well blended with the onions.
7. 7Add the marinated chicken to the pan, stir to combine, then cover and cook on low flame till done; there is no need to add water because the chicken will release its own juices while cooking.
8. 8Meanwhile, heat a little oil in another pan and fry the potato pieces and the reserved onion until they are brown and crispy.
9. 9When the chicken is cooked through and dry, remove it from the heat and garnish with the fried onions and potato slices before serving.
10. 10Optional: serve with steamed rice or warm chapati for a complete meal.