Skip to content
Delvora

Kerala · Main Course

Kerala Chicken Roast

A dark, glossy nadan roast with caramelised shallots, black pepper and curry leaves — the Sunday classic of Kerala homes.

Prep
20 min
Cook
45 min
Total
1 hr 5 min
Serves
4
Level
Medium
Kerala chicken roast with curry leaves in an iron kadai

Every Kerala household has its own chicken roast, but the best ones share a secret: patience. The onions and shallots are cooked slowly until they almost melt, and the chicken is roasted in that masala until every piece is coated in a deep, peppery glaze.

Use Delvora Chicken Curry Cut for bone-in flavour, or the Signature Kerala Roast Chicken kit when you want the same result in half the time.

Method

  1. 1

    Marinate

    Rub the chicken with turmeric, 1 tsp chilli powder, half the pepper and salt. Rest for 20 minutes.

  2. 2

    Build the base

    Heat coconut oil in a heavy kadai. Add onions, shallots, green chillies and curry leaves and cook on medium heat for 15 minutes until deep golden.

  3. 3

    Add the masala

    Stir in ginger-garlic paste and cook for 2 minutes. Add the remaining chilli powder and coriander powder and fry until the oil separates. Add the tomato and cook until soft.

  4. 4

    Cook the chicken

    Add the chicken, mix well, cover and cook on low heat for 20 minutes, stirring occasionally. The chicken will release its own juices.

  5. 5

    Roast

    Uncover, raise the heat and roast for 10 minutes until the masala darkens and clings to each piece. Finish with garam masala, the remaining pepper and fresh curry leaves.

Chef's tips

  • Do not rush the onions — their colour decides the colour of the roast.
  • Serve with appam, porotta or hot rice and a simple onion salad.

Shop the Recipe

Made with Delvora

  • Bone-in chicken curry cut pieces in a steel bowlFresh

    Chicken Curry Cut

    Bone-in, skinless pieces in the classic Kerala curry size — cleaned, washed and ready for the kadai.

    Farm FreshNo Hormones100% Natural
  • Kerala roast chicken marinated in dark masala with curry leavesReady to CookNo Added
    Preservatives

    Signature Kerala Roast Chicken

    Bone-in pieces marinated in our signature Kerala roast masala of shallots, pepper and curry leaves.

    Ready to CookNo Added PreservativesFarm Fresh

Keep Cooking

More recipes

  • Chicken tikka skewers with onion rings and lime wedges

    Indian · Easy

    Restaurant-Style Chicken Tikka

    Smoky, charred tikka with a tangy yogurt marinade — made easily in an air fryer, oven or over charcoal.

    40 minServes 4
  • Dry pepper chicken fry with curry leaves in a dark bowl

    Kerala · Easy

    Wayanad Pepper Chicken

    A dry, fiery pepper fry built around freshly crushed Wayanad black pepper, shallots and curry leaves.

    40 minServes 3
  • Honey chilli grilled chicken wings with sesame and spring onion

    Indo-Western · Easy

    Honey Chilli Grilled Wings

    Sticky, crisp-edged wings with a sweet-heat honey chilli glaze — the easiest crowd-pleaser for game nights.

    40 minServes 4