Aug 23, 2014

Chettinad Chicken Roast Recipe

I love chettinad cooking, it is spicy and addictive. I have a chettinad mutton curry, chettinad potato roast, chettinad mushroom, chettinad chicken curry, chettinad egg curry, chettinad fish curry..Check out all my chettinad dishes too..

This is another dish to my repitore..A spicy roast made with chicken so yummy and addictive..You can check out my chilli chicken roast, garlic chicken roast, onion chicken roast, butter chicken roast and all my dry chicken dishes too..Try this out and let me know it turns out for you..

Preparation Time : 10 mins
Cooking Time : 45 mins to 1 hour
Serves : 4


Oil - 3 tblspn
Onions - 1 large sliced thinly
Green Chillies - 3 slit
Curry Leaves a handful
Ginger Garlic Paste - 1 tblspn
Salt to taste
Turmeric Powder / Manjal Podi - 1 tsp
Chicken - 500 grams with bone
Coriander Leaves - 3 tblspn finely chopped

For Chettinad Masala:
Coriander Seeds / Malli - 3 tblspn
Cumin Seeds / Jeerakam - 1 tsp
Dry Red Chilli - 5 to 6
Fennel Seeds / Saunf / Sombu - 1 tblspn
Cinnamon / Pattai - 3 cm piece
Kal paasi / Black Stone Flower - 2 piece
Cardamom / Yelakai - 4
Cloves / Krambu - 4
Whole Pepper / Nala Milagu - 1 tsp
Star Anise - 1


Take all the chettinad spices in a dry heavy bottom kadai and roast till aromatic. Take it in a blender and make it into a fine powder.

Now in the same kadai. Add in oil and heat it up.

Add in onions, curry leaves and chillies and saute till it turns light golden.

Now add in ginger garlic paste and saute for a min.

Add in salt and turmeric powder and mix well.

Add in chicken and toss well in the oil. Cover the pan and cook on low heat for 20 mins.

Now the water will come out from the chicken. Mix it and cover again and cook for 15 mins till the chicken is completely cooked.

Now open the lid and increase the heat. Add in masala powder and roast it on high flame for 5 mins or so  till the chicken is well coloured.

Add in coriander leaves and toss.

Serve with rice.


Take your chettinad spices

add them to a dry pan

roast till golden

take them in a blender

powder them

Heat oil in the same kadai

add in onions

saute till it turn translucent

add in curry leaves

and some slit green chillies

saute well

add in ginger garlic paste

some salt

and some turmeric powder

saute till it turn golden

add in chicken

toss well in the oil

cover the pan and cook on low heat

now the chicken is half cooked

cover again and cook

now it is completely cooked and water has evaporated little

Increase the heat

add in powdered spice

toss well in the oil

roast it for few mins

add in coriander leaves

mix well



  1. tempting dish.. lovely pictures too...
    please check my new blog

  2. Your stepwise pictures are really helpful for me. Kindly share non veg lunch menus, I am waiting to impress my guests with most menus and recipes.

  3. Hi Aarthi,

    Thank you for your step-by-step images which you painstakingly shoot for the ease of your followers. I think your dishes are amazing and I would like to thank you for your wonderful recipes. I tried the Chettinad Chicken roast and it came out really well. My husband asked me to specifically leave a thank you note :) So you can see how well it turned out ;)

    Thanks Again and pls continue with your lovely, helpful posts.

  4. Hi Aarthi I used boneless chicken n it became very hard why is that so..can you help

  5. @Arzoo Karnani boneless chicken needs only half the amount of time to cook. You must have over cooked it..

  6. This looks delicious! I will definitely try it.

    But aren't poppy seeds normally included in most chettinad masalas?

  7. Hello Aarthi,

    Thank you so much for wonderful dish and the presentation, which helped me a lot during cooking process..

  8. Looks delicious......I have book marked to try.

  9. I don't have corriander seeds...Can u tell me how many table spoons of corriander powder can be used....reply soon

  10. I dont understand why the masala is added last. In all the chicken recipes we add masala before adding chicken & then chicken will be nicely coated with the masala. Can u plz advise.

  11. @Anonymousit is because the spices are alrady cooked and adding it half way through the cooking makes it crunchy and tasty

  12. Can u please provide the substitute for black stone flower or can we remove it?

  13. How to measure tspn and tblspn

  14. Hi Aarthi.

    thank you so much for the wonderful dish ... I tried the Chettinad Chicken roast and it came out really well.. all my family members love it alot

  15. Hi, i have tried so many recipes from your blog. All hit in my family, Keep rocking, i have seen your post in Tamil Traditional Food blog, as Thenthisai's post. This same, chettinad Chicken Roast recipe is given in Tamil with same write up and photo. Is this with your knowledge? Just for your information.

  16. @Anonymousno i dont know about that..i checked that site, it has lots of copied content.

  17. Just tried today..the dish was a hubby like it very much ☺...awesome recipe.

  18. Goodness .. It's one of the BEST South Indian food blogs I have seen!!
    LOVED the photoessay and the crisp quick language :-D
    Keep it up ..

  19. Hi aarthi tried today chettinad chicken roast came out very well.thank you and in mutton chukka have you used medium or small size tomato


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