Travancore Chicken Roast Recipe

Travancore Chicken Roast is known for its deep roasted masala and rich Kerala flavor.

Best Cookware

Cook in a Cast iron skillet for authentic roasting and spice layering.

Ingredients

• Chicken
• Onion
• Tomato
• Chilli powder
• Curry leaves

Method

1. Marinate chicken.
2. Roast onion and spices in cast iron.
3. Slow cook until masala coats the chicken.

Travancore Chicken Roast

What makes it different

This isn’t a saucy curry. It’s a dry, glossy roast where spices coat the chicken like a lacquer. Deep, slightly sweet, peppery heat with roasted onion and curry leaf richness.

🛒 Ingredients

Main

• 1 kg Chicken (cut into medium pieces)

Marination

• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp Kashmiri chili powder
• 1 tsp black pepper powder
• 1 tbsp lemon juice
• Salt to taste
• 1 tbsp coconut oil

Roast base

• 3 large onions, thinly sliced
• 2 tomatoes, chopped
• 2–3 green chilies, slit
• 10–12 curry leaves
• 1 tsp mustard seeds
• 1 tsp fennel seeds (key Travancore flavor)
• 1 tsp crushed pepper (extra kick)
• 1 tsp garam masala
• 1 tsp coriander powder
• 3 tbsp coconut oil (don’t reduce this — it defines the dish)

🔥 Cooking Method

1. Marinate the chicken

Mix all marination ingredients well into the chicken.

Rest for at least 1 hour.
If you have time, 4–6 hours makes a huge difference.

2. Build the base

Heat coconut oil in a heavy Cast iron skilet.

Add mustard seeds → let them crackle.

Add fennel seeds.

Then curry leaves + green chilies.

This step is the aroma foundation.

3. Caramelize onions properly

Add sliced onions.

Cook on medium-low heat until they turn deep golden brown.

This takes time — but this is where Travancore roast gets its depth.

4. Add tomatoes + spice layer

Add tomatoes and cook until soft.

Now add:

• turmeric (small pinch if needed)
• chili powder
• coriander powder
• garam masala
• black pepper

Cook until oil starts separating.

5. Roast the chicken

Add marinated chicken.

Mix well so every piece is coated.

Cover and cook on low flame for 20–25 minutes.

Chicken will release water and then slowly roast in its own masala.

6. Dry roast finish

Remove lid.

Increase flame and keep tossing gently.

You want:

• thick masala coating
• slight char on edges
• oil glazing the surface

This is the “roast” stage.

7. Final punch

Add extra curry leaves and a pinch of crushed pepper.

Switch off when it looks glossy and dry, not saucy.

🍽️ What it tastes like

• Deep roasted onion sweetness
• Peppery heat that builds slowly
• Curry leaf aroma hitting at the end
• Slight caramel crust on chicken
• Dry, sticky masala coating every bite

🫓 Best served with

• Kerala parotta
• Ghee rice
• Appam (surprisingly good combo)
• Or even plain rice + pickle