"Chettinad Chicken is filled with whole spices and spicy masala. The freshly roasted spices adds different kind of flavour to this chicken dish. Serve it with rice, roti or pulao."
I love chettinad cooking, it is spicy and addictive.
Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars as they call themselves,from the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. It uses a variety of spices and the dishes are made with fresh ground masalas. Chettiars also use a variety of sun-dried meats and salted vegetables, reflecting the dry environment of the region. Most of the dishes are eaten with rice and rice based accompaniments such as dosas, appams, idiyappams, adais and idlis. The Chettiars, through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.
Chettinad cuisine involves freshly roasted and ground spices which adds new dimension to their cooking. Their dishes are spicy and filled with full of flavour.
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.
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 chicken roast made with chicken so yummy and addictive.
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.
📖 Recipe Card
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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Servings: 4 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.STORING SUGGESTIONS:
1)You can store chettinad chicken roast in fridge for upto 4 days. Reheat in microwave when needed.Nutrition
Calories: 228kcal | Carbohydrates: 1g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 46mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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Pictorial:
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| Take your chettinad spices |
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| add them to a dry pan |
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| roast till golden |
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| take them in a blender |
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| powder them |
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| Heat oil in the same kadai |
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| add in onions |
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| saute till it turn translucent |
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| add in curry leaves |
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| and some slit green chillies |
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| saute well |
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| add in ginger garlic paste |
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| some salt |
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| and some turmeric powder |
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| saute till it turn golden |
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| add in chicken |
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| toss well in the oil |
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| cover the pan and cook on low heat |
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| now the chicken is half cooked |
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| cover again and cook |
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| now it is completely cooked and water has evaporated little |
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| Increase the heat |
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| add in powdered spice |
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| toss well in the oil |
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| roast it for few mins |
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| add in coriander leaves |
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| mix well |
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| serve |
Sreshta Uppalapati
tempting dish.. lovely pictures too...
please check my new blog
http://www.sreshtaskitchens.blogspot.in
Gayathri
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.
Divya
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.
Arzoo Karnani
Hi Aarthi I used boneless chicken n it became very hard why is that so..can you help
Aarthi
@Arzoo Karnani boneless chicken needs only half the amount of time to cook. You must have over cooked it..
Rob
This looks delicious! I will definitely try it.
But aren't poppy seeds normally included in most chettinad masalas?
Aarthi
@RobThis recipe dont need that
SUSHMITHA
Hello Aarthi,
Thank you so much for wonderful dish and the presentation, which helped me a lot during cooking process..
Sherin Deepu
Looks delicious......I have book marked to try.
Anonymous
I don't have corriander seeds...Can u tell me how many table spoons of corriander powder can be used....reply soon
Anonymous
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.
Aarthi
@Anonymousadd 2 tblspn of coriander powder
Aarthi
@Anonymousit is because the spices are alrady cooked and adding it half way through the cooking makes it crunchy and tasty
Anonymous
Can u please provide the substitute for black stone flower or can we remove it?
Aarthi
@Anonymousyes u can remove it
Anonymous
How to measure tspn and tblspn
Aarthi
@Anonymousu have to get measuring spoons
Anonymous
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
Anonymous
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.
Aarthi
@Anonymousno i dont know about that..i checked that site, it has lots of copied content.
revathy Utham
Just tried today..the dish was a hit..my hubby like it very much ☺...awesome recipe.
Sea Within
Goodness .. It's one of the BEST South Indian food blogs I have seen!!
LOVED the photoessay and the crisp quick language 😀
Keep it up ..
Nina Fernando
Tried your chicken roast,it was yum
sanjairaj s
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
Nina Fernando
Tried your chicken roast,it was yum