Marinate chicken pieces with garlic powder, chettinad varuval (or meat curry) spice blend and salt, and keep overnight in the fridge.

Roast chicken in an oven (pre-heated at 200C) with potatoes and onions for 40 minutes. To finish the dish, remove everything from the pan leaving only the oils, then sauté more spice blend before adding in some cream. Place the chicken, potato and onion in the cream and allow it to simmer (covered) in the oven for another 20 minutes or so.