To begin making the Kerala Chicken Roast recipe, wash and clean the chicken pieces.

In a mixing bowl marinate the cleaned chicken along with  turmeric powder, kashmiri chili powder, lemon juice and salt to taste and keep in the refrigerator for half an hour. This will help the chicken get tender.

Shallow fry the marinated chicken pieces in a heavy bottomed pan on medium heat till it becomes golden brown on either side the chicken is just about cooked. Remove the chicken pieces from the pan.

To the same pan, heat oil on medium heat; add the sliced onions with a pinch of salt. Cook till onions turn golden brown. Add the ginger and garlic and cook for a few seconds until the flavours start coming through.

Add coriander, red chilli, garam masala fennel powder and saute for a few seconds till masala is cooked through.

Add sliced tomatoes and curry leaves along salt and mix well. When the tomatoes become soft, add one or two spoons of water to get a nice paste like consistency.

At this stage, add the fried chicken pieces and give a good stir till the masala coats the chicken well.

The Kerala Chicken Roast pieces should be succulent coated well with the masala. Stir fry the chicken in the masala for about 4 to 5 minutes. Check the salt and spices and adjust to suit your taste.

Once done, turn off the heat and transfer the Kerala Chicken Roast to a serving bowl.

Serve Kerala Chicken Roast along with Malabar Parotta, Steamed Rice, Pineapple Rasam and a Cabbage Thoran for a weeknight dinner or even a special weekend lunch.