Kerala-style roast chicken

To add that saucy flavour – cut the chicken in half, heat up the masala sauce and spoon over the chicken.

Preparation time : 20 min Cooking time : 70-75 min Servings : 4
Ingredients
  • 600 g baby chicken
  • 5 ml salt
  • 5 ml white pepper
  • 20 ml chicken masala spice
  • 1 large onion, finely chopped
  • 2,5 ml black mustard seeds
  • 5 ml chilli powder
  • 8 curry leaves
  • 5 ml fresh ginger, crushed
  • 5 ml fresh garlic, crushed
  • 2 tomatoes, finely chopped
  • 100 ml water
  • 2,5 ml cumin seeds
  • 2,5 ml ground cardamon
  • 3 cloves, crushed
  • 1 ml aniseed
  • 2,5 ml coriander seeds
  • 15 ml oil
  • fresh coriander, for garnish
Method

Preheat oven to 160°C.

1 Wash chicken thoroughly and dry with paper towels. Sprinkle with salt and pepper, add masala and rub all over the chicken. Set aside.

2 Braise the onion in oil in a small pot until soft. Add mustard seeds, chilli powder, curry leaves, ginger and garlic. After 3 minutes add tomatoes and water and simmer for 20 minutes until tomatoes have softened into a thick sauce. Add salt to taste. Set aside.

3 Grind the remaining dry spices with oil, rub onto chicken. Put in a roasting dish and roast for 30 minutes.

4 Remove the chicken from the oven, put over medium coal fire (or grill in an oven) and turn every 7 minutes for 21 minutes until evenly browned.

5 Cut the chicken in half, heat up the masala sauce and spoon over the chicken. Garnish with fresh coriander and serve with rice or carrot salad.