Baked Country Chicken in Aromatic Kerala Spices

• turmeric↗1 tsp

  powder

• coriander seeds↗2 tsp
• mustard seeds↗2 tsp
• ground cumin↗1 tbsp

  seeds

• ground fenugreek↗1 tsp
• black peppercorns½ tsp
• lemon juice
• garlic↗5

  minced

• ginger↗100 g

  grated

• coconut milk250 ml
• red chili pepper↗2

  seedless, sliced

• chicken pieces8

  with bone and skin, or 1 whole chicken, cut up

• coriander

  sprigs

Step-by-step instructions

1. 1

   Toast the whole spices in a dry skillet until fragrant, then grind them into a powder using a mortar and pestle.

2. 2

   In a food processor, combine lemon juice, minced garlic, grated ginger, coconut milk, sliced red chili, a pinch of salt and the prepared spices, blending into a smooth paste.

3. 3

   Coat the chicken pieces (or the whole chicken cut up) with the resulting marinade paste, cover with film and refrigerate to marinate for at least 2 hours, preferably overnight.

4. 4

   Preheat the oven to 220 °C (200 °C for convection or gas mark 7). Place the chicken in a baking dish and roast for 35 minutes.

5. 5

   Then switch the grill to maximum heat and brown the skin, turning the pieces every few minutes, for about 20 more minutes, until the skin is dark‑brown and crispy.

6. 6

   Sprinkle the cooked chicken with fresh coriander sprigs and serve with a simple salad of sliced red onion and green chili.