Nadan Kozhi Roast

About This Dish

Nadan Kozhi Roast (Country Chicken Roast) fills a Kerala home with incredible aromas. Slow-cooked with a deeply caramelised onion-spice base in coconut oil, this is dry-ish, deeply flavoured, and extraordinary with parotta or rice.

Ingredients

• 800g chicken, cut into medium pieces (bone-in preferred)
• 3 large onions, finely sliced · 2 tomatoes, finely chopped
• 2 tbsp ginger-garlic paste · 3–4 green chillies, slit
• 2 tsp red chilli powder · 1½ tsp coriander powder
• 1 tsp garam masala · ½ tsp turmeric
• 1 tsp freshly ground black pepper · ½ tsp fennel seeds
• 4 tbsp coconut oil · Curry leaves · Salt

Marinade: 1 tsp chilli powder, ½ tsp turmeric, ½ tsp black pepper, salt, juice of ½ lemon

Method

Marinating

1. Score the chicken pieces deeply. Rub marinade thoroughly all over.
2. Marinate at least 1 hour, ideally overnight in the refrigerator.

Building the Masala

1. Heat coconut oil in a heavy kadai. Add fennel seeds and curry leaves.
2. Add sliced onions and cook on medium-low for 20–25 minutes until deeply golden-brown and jammy. Do not rush this — the caramelised onions are the heart of the dish.
3. Add ginger-garlic paste and green chillies. Cook 3–4 minutes.
4. Add tomatoes and cook until completely broken down and oil separates, about 8 minutes.
5. Add dry spices. Stir on low heat 2 minutes to bloom them.

Cooking

1. Add marinated chicken and toss to coat well. Sear on medium-high for 3–4 minutes.
2. Add ¼ cup water, cover, and cook 20–25 minutes until cooked through.
3. Remove lid, increase heat, stir frequently 10–12 minutes until masala dries and coats the chicken.
4. Finish with freshly ground black pepper and a drizzle of coconut oil.

Tips

• The roast should be nearly dry — keep cooking uncovered if it looks too wet.
• Free-range or country chicken gives a firmer, more flavourful result than broiler.