Introduction: Chettinad Chicken Roast | Chettinad Chicken Fry

Chicken Chettinad roast or Chettinad Chicken fry is a classic Indian recipe, from the region of Chettinad* (Tamil Nadu, India) and is a very popular as a starter or side dish. It can be enjoyed standalone or with Roti, Chapati or Rice.

Step 1: Ingredients:

Picture of Ingredients:
  • Oil – 3 tbsp
  • Onions – 1 large sliced thinly
  • Green Chillies – 3 slit
  • Curry Leaves a handful
  • Ginger Garlic Paste – 1 tblspn
  • Salt to taste
  • Turmeric Powder / Manjal Podi – 1 tsp
  • Chicken – 500 grams with bone
  • Coriander Leaves – 3 tblspn finely chopped

    For Chettinad Masala:
  • Coriander Seeds / Malli – 3 tblspn
  • Cumin Seeds / Jeerakam – 1 tsp
  • Dry Red Chilli – 5 to 6
  • Fennel Seeds / Saunf / Sombu – 1 tblspn
  • Cinnamon / Pattai – 3 cm piece
  • Kal paasi / Black Stone Flower – 2 piece
  • Cardamom / Yelakai – 4
  • Cloves / Krambu – 4
  • Whole Pepper / Nala Milagu – 1 tsp
  • Star Anise – 1

Step 2: Cooking

Picture of Cooking
  • For ingredients, please refer description.
  • Take your chettinad spices, add them to a dry pan
  • Dry roast for 2-3 mins on low medium flame till aroma start coming
  • After 2-3 minutes or once aroma starts coming out, swtich off the flame.
  • Take them in a blender and let them cool for a minute or two.
  • Dry grind them into powder. After grinding keep it aside.
  • Heat oil in the same pan/kadai on medium flame.
  • Once heated, add in onions, curry leaves and slit green chilli.
  • Saute till they start turning brown. To make it faster sprinkle very little salt.
  • Add in ginger garlic paste and cook for 40-45 seconds or till raw smell goes away.
  • Add salt and turmeric powder, mix it well.
  • Add in chicken and coat well in masala.
  • Cover the pan and cook on low heat.
  • Leave it to cook on low flame for 15-20 minutes.
  • Now open the cover. If there is no water left then add in one glass of water and mix.
  • Again cover the pan and leave it on low flame for 15-20 minutes.
  • Open the cover.
  • Check if pieces are tender. If not then cover it again for few more minutes. If needed add little water.
  • Turn the flame to high and cook for a minute or till water is evaporated.
  • Turn the flame to medium and add in Chettinad masala.
  • Coat the chicken pieces well and let it cook for around 2-3 minutes or till oil seprates.
  • Add in fresh coriander leaves. Mix well.
  • After mixing it well, switch off the flame

Step 3: Serving

Picture of Serving
  • Transfer it to serving dish.
  • Sprinkle some lime juice over it and serve it along with lemon.
  • You can enjoy it standalone as starter dish or you can have it as a side dish with Rice, Roit, Chapati or Rice.
  • If you liked the recipe then please, LIKE SHARE SUBSCRIBE.

For easy Audio and Video instruction with subtitles please watch,

Comments

ClariceGage (author)2017-11-19

Yummy

Right! It was really very delicious but I suggest you to please adjust quantity of spices as per your taste as it could be little bit spicy for some people.

Thank you for viewing and appreciation :-).

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