Name: Chettinad Chicken Roast Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 tbsp Oil; 1 large Onions sliced thinly; 3 slit Green Chillies; a handful Curry Leaves; 1 tbsp Ginger Garlic Paste; to taste Salt; 1 tsp Turmeric Powder / Manjal Podi; 500 grams Chicken; 3 tbsp Coriander Leaves finely chopped; 3 tbsp Coriander Seeds / Malli; 1 tsp Cumin Seeds / Jeerakam; 6 Whole Dry Red Chilli; 1 tbsp Fennel Seeds / Saunf / Sombu; 1 stick Cinnamon / Pattai; 2 piece Kal paasi / Black Stone Flower; 4 piece Cardamom / Yelakai; 4 piece Cloves / Krambu; 1 tsp Whole Black Pepper; 1 Star Anise

HOW TO MAKE CHETTINAD CHICKEN ROAST

Chettinad spice mix: dry roast the spice on a very low heat till it is toasty, then powder it fine. This is your chettinad spice powder.
Wet Masala: Now make the masala, by heating oil and sauteing onions, chillies and curry leaves till cooked.
Chicken: Now add in chicken, you could use boneless chicken or chicken with bones in. I suggest going for chicken with bones since the chicken stays moist and adds flavour.
Spice Mix goes: Add the spice mix and cook for few more mins so the chicken gets a chance to absorb the flavour.
Serve the curry: Serve the chettinad chicken curry with hot rice.

You can check out my chilli chicken roast, garlic chicken roast, onion chicken roast, butter chicken roast and all my dry chicken dishes too.

Chettinad Chicken Roast Recipe

Spicy and delicious chicken roast made with whole roasted spices adds a nice flavour to this dish.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

servings

Course: Main Course

Cuisine: South Indian

Keyword: Chettinad chicken, chettinad recipes, chicken recipes

Servings: servings

Calories: 228kcal

Equipment

Kadai
Blender

Ingredients

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

FOR CHETTINAD MASALA POWDER:

3 tbsp Coriander Seeds / Malli
1 tsp Cumin Seeds / Jeerakam
6 Whole Dry Red Chilli
1 tbsp Fennel Seeds / Saunf / Sombu
1 stick Cinnamon / Pattai
2 piece Kal paasi / Black Stone Flower
4 piece Cardamom / Yelakai
4 piece Cloves / Krambu
1 tsp Whole Black Pepper
1 Star Anise

Instructions

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.

Video

Notes

1)Dry roast the spices in low heat to bring the flavour from the spices.

2)Powder the spices fine.

3)You can make a big batch of the spice powder and store in a container for future use.

4)You can add more water to this curry to make it saucier.

SERVING SUGGESTIONS:

This curry goes well with rice or roti. You can serve it with hot steamed rice, or hot phulks. This can be served with red rice, cooked millets or quinoa too.