Chettinad Chicken Roast

Name: Chettinad Chicken Roast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 500 g Chicken (500 grams Chicken with legs and bones); ¼ cup Greek Yogurt (1/4 cup Hung Curd (Greek Yogurt)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); 1 tsp Vegetable Oil (1 teaspoon Oil); 1 piece Yellow Onion (1 Onion sliced); 18 cloves Garlic (8 cloves Garlic + 6 cloves Garlic crushed + 4 cloves Garlic); 1 piece Ginger (1 inch Ginger); 2 tbsp Coconut (2 tablespoon Fresh coconut grated); 2 tsp Cumin Seeds (2 teaspoon Cumin seeds (Jeera)); 2 tsp Coriander Seed (2 teaspoons Coriander (Dhania) Seeds); ¼ tsp Fenugreek Seed (1/4 teaspoon Methi Seeds (Fenugreek Seeds)); ¼ tsp Nigella Seed (1/4 teaspoon Kalonji (Onion Nigella Seeds)); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns); 2 pieces Dried Red Chili (2 Dry Red Chillies); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf)); ½ piece Cinnamon Stick (1/2 inch Cinnamon Stick (Dalchini)); 2 pieces Cloves (2 Cloves (Laung)); 1 piece Cardamom (1 Cardamom (Elaichi) Pods/Seeds); 1 tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu) + 1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Tamarind Paste (1 teaspoon Tamarind Paste); 1 tsp Jaggery (1 teaspoon Jaggery); 3 tsp Clarified Butter (3 teaspoons Ghee); 1 sprig Curry leaves (1 sprig Curry leaves)

A spicy, aromatic South Indian Chettinad-style chicken roast cooked with a freshly ground spice blend, yogurt marinade, and a ghee tempering of garlic and curry leaves.

35 minIndian

Servings4

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Gluten Free
Halal

Ingredients

For 4 servings

Chicken500 g · 500 grams Chicken with legs and bones
Greek Yogurt¼ cup · 1/4 cup Hung Curd (Greek Yogurt)
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Table Salt0 pieces · Salt to taste
Vegetable Oil1 tsp · 1 teaspoon Oil
Yellow Onion1 piece · 1 Onion sliced
Garlic18 cloves · 8 cloves Garlic + 6 cloves Garlic crushed + 4 cloves Garlic
Ginger1 piece · 1 inch Ginger
Coconut2 tbsp · 2 tablespoon Fresh coconut grated
Cumin Seeds2 tsp · 2 teaspoon Cumin seeds (Jeera)
Coriander Seed2 tsp · 2 teaspoons Coriander (Dhania) Seeds
Fenugreek Seed¼ tsp · 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
Nigella Seed¼ tsp · 1/4 teaspoon Kalonji (Onion Nigella Seeds)
Black Peppercorns1 tsp · 1 teaspoon Whole Black Peppercorns
Dried Red Chili2 pieces · 2 Dry Red Chillies
Fennel Seed1 tsp · 1 teaspoon Fennel seeds (Saunf)
Cinnamon Stick½ piece · 1/2 inch Cinnamon Stick (Dalchini)
Cloves2 pieces · 2 Cloves (Laung)
Cardamom1 piece · 1 Cardamom (Elaichi) Pods/Seeds
Mustard Seeds1 tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu) + 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Tamarind Paste1 tsp · 1 teaspoon Tamarind Paste
Jaggery1 tsp · 1 teaspoon Jaggery
Clarified Butter3 tsp · 3 teaspoons Ghee
Curry leaves1 sprig · 1 sprig Curry leaves

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Steps

1Wash and clean the chicken leg.
2Heat oil in a heavy-bottomed pan. Add onions, ginger and garlic and cook until the onions are soft. Add the coconut and allow it to turn light brown.
3Turn off the heat and grind the onion, garlic, ginger and coconut mixture to a coarse paste in a mixer grinder.
4In a mixing bowl, add the onion coconut paste, yogurt, turmeric powder and chicken legs. Mix well to coat the chicken. Keep it aside for 30 minutes.
5Heat a heavy-bottomed pan. Add the Chettinad spice mix ingredients: cumin seeds, coriander seeds, fenugreek seeds, nigella seeds, black peppercorn, dry red chillies, fennel seeds, cinnamon stick, cloves, cardamom and mustard seeds.
6Dry roast them for about 2 minutes until fragrant. Once done, let it cool.
7Once cooled, add the spice mix to a mixer grinder and blend to make a powder.
8Heat ghee in the same pan over medium heat. Add the mustard seeds and curry leaves and allow the seeds to crackle. Add the crushed garlic and sauté for a few seconds.
9Add the marinated chicken along with all the marinade masala. Mix well, add the tamarind paste, jaggery and 1/4 cup of water. Cover the pan and cook for about 8 to 10 minutes or until the chicken is cooked through.
10Once the chicken is cooked, it will have a gravy-like consistency. To thicken the gravy, open the lid and cook for another couple of minutes until a little moisture evaporates.
11Check the taste and adjust salt and spices. Turn off the heat.
12Transfer the Chettinad Chicken to a serving bowl and serve hot.