Kerala Style Chicken Roast

All set for Easter?  This year, we are celebrating Easter at home in Kerala. This is the first time we are celebrating Easter with family after our wedding. Btw, if you are wondering how I ended up in Kerala, again so soon, that's another story. I'll tell you about it in the next post. I know you are busy now and not in a mood to listen to my stories ;) So here's a chicken dry roast recipe. I don't have step by step pics for this one.  I made it some time ago and was planning to post on some special occasion. Look's like now is the time….

We wish you a very happy Easter with your loved ones! May the risen Christ bless you and your family!

Here is the recipe…

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Chicken Dry Roast
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Kerala Style Chicken Roast

How to make Kerala style chicken dry roast. A simple chicken recipe, slow-cooked with spices and masala. Goes well with rice, pulao & roti.
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Course: Dinner, Lunch
Cuisine: Indian, Kerala, South Indian
Keyword: Chicken Curry, Chicken roast, Indian chicken roast, kerala style chicken roast
Servings: 4


  • 1/2 kg Chicken (cut into medium size pieces)

For Marination

  • 1/2 tsp Red chilli powder
  • 1/2 tsp Pepper Powder
  • 1/4 tsp Turmeric powder
  • 1 tsp Grated ginger & garlic (each)
  • Salt

For Masala

  • 1 cup Pearl onion (sliced (measured before slicing))
  • 4 medium Onion (sliced finely)
  • 1/2 – 3/4 tbsp Grated ginger & garlic (each)
  • 1.5 tsp Red Chilli powder
  • 1/2 tsp Pepper powder
  • 1/2 – 3/4 tbsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Fennel powder
  • 1/2 tsp Garam Masala
  • 1 tsp Meat masala (I used Eastern)
  • 1 med – big Tomato (sliced)
  • 1 medium Potato (cubed (refer notes))
  • 1 cup Water
  • Salt
  • Coconut oil / ghee
  • Curry leaves


  • Marinate the cleaned chicken pieces with ingredients listed under ‘for marination' and keep aside.
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  • Heat oil in a pan and add sliced pearl onions. Cook till it changes color slightly.
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  • Add finely sliced onions and cook till it turns a dark brown color.
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  • Add grated/crushed ginger and garlic and cook till the raw smell goes, around 2-3 mins. Add all masala powders and fry till oil starts appearing around 2 mins.
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  • Add sliced tomato, salt, curry leaves and mix well. Cook till tomato becomes soft.
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  • Add cubed potato (refer notes) and marinated chicken pieces. Mix well. Cook for 5 mins.
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  • Add water. Let it boil. Reduce the flame and cover and cook till the chicken is done. This dish doesn't have gravy. Chicken pieces should be coated well with the masala.
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  • Serve hot with pulao, ghee rice, fried rice etc;


I've added more onions than the usual qty for this recipe. I cooked the onions till they are caramelised and have a very dark brown colour, but make sure you dont burn them. I cooked them on low flame. If you are using a fatty chicken, reduce the qty of water for cooking accordingly. Instead of adding potato along with chicken, half boil the potato and cut them into wedges. Fry them till it turns golden brown. Garnish the dry chicken roast with fried potato wedges. Since the chicken is already marinated with salt, be careful while adding salt to the gravy.
If you are in a mood to indulge, use ghee for cooking and also use fried potatoes.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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