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Chettinad Chicken Roast Recipe

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