Chettinad Chicken Roast
Chettinad chicken roast is a spicy and flavorful roasted chicken dish from the region of Chettinad. The chettinad dishes are well known for its taste and the freshly ground spices used in their dishes.
Ingredients:
Oil - 3 tbsp
Onions - 1 large sliced thinly
Green Chillies - 3 slit
Curry Leaves a handful
Ginger Garlic Paste - 1 tbsp
Salt to taste
Turmeric Powder / Manjal Podi - 1 tsp
Chicken - 500 grams with bone
Kashmir chili powder - half a tsp, to marinate chicken
Butter - 3 tbsp, melted
Coriander Leaves - 3 tblspn finely chopped
For Chettinad Masala:
Coriander Seeds - 3 tbsp
Cumin Seeds - 1 tsp
Dry Red Chilli - 5 to 6
Fennel Seeds- 1 tblspn
Cinnamon - 3 cm piece
Kal paasi / Black Stone Flower - 2 piece
Cardamom - 4
Cloves - 4
Whole Pepper - 1 tsp
Star Anise - 1
Method:
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.
Marinate the chicken pieces with chili powder and salt. Set aside.
Heat a wok with butter and toss the chicken in the butter for two minutes. This makes chicken more soft and flavorful. When done, transfer it to bowl.
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 the chettinad masala powder and mix well. Roast the chicken well until the chicken is well combined with the masala .(for 5minutes on a medium flame, stir occasionally). or so till the chicken is well coloured.
Add in coriander leaves and toss.
Serve with rice.
NOTE: Always add the spices according to your taste and preference.
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