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.
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.
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.
Chettinad Chicken Roast Recipe
- 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
- 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.
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.
|Take your chettinad spices|
|add them to a dry pan|
|roast till golden|
|take them in a blender|
|Heat oil in the same kadai|
|add in onions|
|saute till it turn translucent|
|add in curry leaves|
|and some slit green chillies|
|add in ginger garlic paste|
|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|