Kerala Chicken Roast Recipe: Malabar-Style at Home
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Kerala chicken roast is all about deep, roasted spice: black pepper, curry leaves and slow-browned masala clinging to every piece. On the Malabar coast it is a staple with parottas, appams and rice.
Malabar Coast Roast captures that coastal character in one ready-to-use marinade made with roasted spices, black pepper and aromatic curry leaves.
What you need (serves 2)
- 250–300 g chicken, boneless or bone-in pieces
- 1 pack Malabar Coast Roast marinade
- 40 ml water
- 1–2 tbsp coconut oil, ghee or butter
- Optional: 1 sliced onion, a few fresh curry leaves
How to make Kerala chicken roast
1. Cut
Cut chicken into medium pieces. Bone-in pieces give a richer roast; boneless is quicker.
2. Coat
Mix the blend with 40 ml water and a little melted fat into a paste. Coat the chicken and marinate for 15 minutes.
3. Cook
Heat coconut oil in a heavy pan. For a classic touch, sauté sliced onion and curry leaves until golden first. Add the chicken and sear on medium-high for a few minutes per side. Lower the heat, cover and cook for 6–8 minutes, then uncover and keep stirring on medium heat until the masala darkens and coats the chicken. Boneless takes about 15 minutes in total, bone-in closer to 25. It is done when there is no pink at the centre or near the bone.
Air fryer option: 200°C for roughly 15–18 minutes for boneless pieces, flipping halfway.
Tips
- Let it roast. The colour should be deep brown, not pale. Patience on medium heat gives the best flavour.
- Coconut oil gives the most authentic Kerala taste.
- Finish with a few fresh curry leaves fried in a spoon of oil.
What to serve it with
Malabar parottas, appam, steamed rice or ghee rice. It is also excellent in wraps and rice bowls.
FAQs
Is Kerala chicken roast spicy?
It has a bold, warm pepper heat, balanced and savoury rather than fiery.
How much chicken does one pack make?
One pack marinates 250–300 g of chicken or fish.
Bring the coast home with Malabar Coast Roast, or explore all our chicken marinades.