Kerala-Style Chicken Dry Roast | Chicken Roast made with Whole Spices

Kerala-Style Chicken Dry Roast 🍗 This Kerala-style chicken dry roast is made with tender chicken breast, slowly caramelised onions, aromatic roasted spices, and golden fried coconut. Cooked with coconut oil, curry leaves, and Kashmiri chilli powder, this dish is full of rich, traditional Kerala flavours. A final touch of lime juice and ghee brings everything together beautifully. Ingredients For the Roasted Coconut-Spice Masala • 1½ tsp coriander seeds • 1 tsp fennel seeds • 1 tsp black peppercorns • ½ inch cinnamon • 2 green cardamom pods • 2 cloves • 1 small piece of mace • ¼ cup fresh coconut chunks For the Roast Base • 2 tbsp coconut oil • 2 tbsp crushed ginger-garlic • 2 green chillies, slit • 3 medium-large onions, thinly sliced • 2 sprigs curry leaves • 2 tbsp Kashmiri chilli powder • ¼ tsp turmeric powder • A small splash of hot water, if needed • 500 g chicken breast, cut into cubes • 1½ tsp salt, divided • Juice of ¼ lime • 1 tbsp ghee, for finishing Method 1. Cut the chicken breast into bite-sized cubes and set aside. 2. To prepare the spice mix, dry-roast the coriander seeds, fennel seeds, black peppercorns, cinnamon, cardamom, cloves and mace in a small pan for about 2 minutes, until fragrant. Remove from the pan and set aside to cool. 3. In the kadai you will use to cook the chicken, heat the coconut oil. Add the coconut chunks and fry until golden brown. Remove and set aside to cool. 4. In the same kadai, add the slit green chillies, crushed ginger-garlic and curry leaves. Sauté for about 2 minutes, until fragrant. 5. Add the thinly sliced onions and ½ tsp salt. Cook over medium heat, stirring occasionally, until the onions are soft and deeply caramelized. This takes about 20 minutes. 6. Lower the heat and add the turmeric powder and Kashmiri chilli powder. Sauté for about 2 minutes, stirring continuously to prevent the spices from burning. 7. Add the chicken pieces and mix well until every piece is coated with the onion and spice mixture. 8. Add the remaining 1 tsp salt, cover with a lid and cook for 8 minutes. 9. Meanwhile, grind the roasted whole spices into a fine powder. Add the fried coconut chunks and 3 tbsp water, then blend into a smooth, creamy paste. 10. After the chicken has cooked for 8 minutes, add the roasted coconut-spice paste and mix thoroughly. 11. Cover and cook over medium heat for another 15 minutes, stirring occasionally, until the chicken is cooked through and the masala thickens. Add a small splash of hot water if the mixture becomes too dry before the chicken is done. 12. Once the chicken is cooked, remove the lid and allow any excess moisture to evaporate, stirring carefully until the masala coats the chicken pieces. 13. Squeeze in the juice of ¼ lime and mix well. 14. Turn off the heat and finish with 1 tbsp ghee. Give everything a final toss. Serve hot with Kerala porotta, chapati, steamed rice or your favourite Kerala meal. If you enjoyed this recipe, don't forget to like, subscribe and share! ❤️ 🌿 Follow The Gut Crew 📸 Instagram: @the.gut.crew Thank you for watching! #food #chicken #kerala #india