Chettinad Style Chicken Roast Recipe

 Chettinad Style Chicken Roast Recipe

Ingredients:

1 Chicken legs,1/4 cup Hung Curd (Greek Yogurt),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Sunflower Oil,1 Onion - sliced,4 cloves Garlic,1/2 inch Ginger,2 tablespoon Fresh coconut - grated,2 teaspoon Cumin seeds (Jeera),2 teaspoons Coriander (Dhania) Seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Whole Black Peppercorns,2 Dry Red Chillies,1 teaspoon Fennel seeds (Saunf),1/2 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Mustard seeds,1 tablespoon Ghee,1 teaspoon Tamarind Paste,1 teaspoon Jaggery,1 teaspoon Ghee,1/2 teaspoon Mustard seeds,1 sprig Curry leaves,4 cloves Garlic

Estimated Time

Preparation time: 15 min
Cooking Time: 20 min
Total Time: 35 min
Cuisine: Chettinad
Course: Appetizer
Diet: High Protein Non Vegetarian 

How to make Chettinad Style Chicken Roast Recipe 

  1. To begin making the Chettinad Style Chicken Roast Recipe, thoroughly wash and clean the chicken leg
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  2. Keep it aside
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  3.  Heat oil in a heavy bottomed pan, on medium flame
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  4. Add onions, coconut, ginger and garlic and cook till the onions become soft and the coconut turn light brown in colour
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  5. Turn off the flame and grind to a coarse paste with a little water in a mixer grinder
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  6. The next step is to marinate the chicken
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  7. In a mixing bowl, add the onion coconut paste, yogurt, turmeric powder and chicken legs
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  8. Mix everything well and ensure that the chicken is properly quoted with the masala
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  9. Keep it aside for 30 Minutes
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  10. For the Chettinad Spice MixHeat a heavy bottomed pan
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  11.  Add chettinad spice mix ingredients -  includes cumin seeds, coriander seeds, fenugreek seeds, kalonji, black peppercorn, dry red chillies, fennel seeds, cinnamon stick, cloves, cardamom and mustard seeds
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  12. Dry roast them for about 2 minutes
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  13. Once done, let it cool down a bit
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  14. Now, add thes spices into a mixer grinder and grind it into a powder
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  15. Heat ghee in the same pan and add this Chettinad spice mix into the ghee
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  16. After 30 seconds, add the chicken along with all the marinade
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  17. Mix everything well, add the tamarind pulp, jaggery and 1/4 cup of water
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  18. Cover the pan and cook for about 8 to 10 minutes or till the chicken is 3/4th done
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  19. Turn off flame
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  20. Take out the chicken pieces seperatly and keep the masala aside
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  21. Heat a grill pan on high heat, until smoking hot and place only the chicken leg on it
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  22. Let this get a nice crispy skin by cooking it for about 5-7 minutes on each side
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  23. Once done, turn off the heat and keep the chicken piece on a plate
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  24. The final step is to temper the chicken
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  25. To make the tempering, heat ghee in a tadka pan on medium flame
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  26. Add mustard seeds, curry leaves and allow it to crackle
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  27. Add the chopped garlic and fry till golden brown
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  28. Turn off the flame
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  29. To assemble the Chettinad Style Chicken Roast Recipe, in a serving plate, place the chicken leg, top it with the thick masala and garnish with the tadka
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  30. It is ready to be served
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  31. Serve this Chettinad Style Chicken Roast Recipe on its own as a party starter or with Kerala Style Appam Recipe (Without Yeast) or Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) for a complete meal
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