Chettinad Style Chicken Roast Recipe
Embark on a culinary journey to South India with this exquisite Chettinad Style Chicken Roast, a dish that tantalizes the senses with its aromatic spices and vibrant flavors. This recipe not only captures the essence of traditional Chettinad cuisine but also celebrates the robust use of spices that make this region’s food so special. Prepare to delight your taste buds with this dish, perfect for a festive gathering or a cozy dinner at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken legs | 1 |
| Hung curd (Greek yogurt) | 1/4 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower oil | 1 teaspoon |
| Onion | 1, sliced |
| Garlic | 4 cloves |
| Ginger | 1/2 inch |
| Fresh coconut, grated | 2 tablespoons |
| Cumin seeds (Jeera) | 2 teaspoons |
| Coriander seeds (Dhania) | 2 teaspoons |
| Fenugreek seeds (Methi) | 1/4 teaspoon |
| Kalonji (Onion nigella seeds) | 1/4 teaspoon |
| Whole black peppercorns | 1 teaspoon |
| Dry red chillies | 2 |
| Fennel seeds (Saunf) | 1 teaspoon |
| Cinnamon stick (Dalchini) | 1/2 inch |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) | 1 pod/seed |
| Mustard seeds | 1/2 teaspoon |
| Ghee | 2 tablespoons |
| Tamarind paste | 1 teaspoon |
| Jaggery | 1 teaspoon |
| Curry leaves | 1 sprig |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 |
| Protein | 22g |
| Carbohydrates | 10g |
| Dietary Fiber | 3g |
| Total Fat | 22g |
| Saturated Fat | 10g |
Instructions
-
Preparation of Chicken:
Begin by thoroughly washing and cleaning the chicken legs under cold running water. Ensure that any residual blood or impurities are removed. Once cleaned, set the chicken aside to drain. -
-
Making the Onion-Coconut Paste:
In a heavy-bottomed pan, heat the sunflower oil over medium flame. Once the oil is hot, add the sliced onions, grated coconut, ginger, and garlic. Sauté this mixture until the onions become soft and translucent, and the coconut turns a light golden brown, which should take about 5-7 minutes.
Turn off the heat and transfer the mixture into a mixer grinder. Add a splash of water and grind everything into a coarse paste. Set this paste aside. -
Marinating the Chicken:
In a mixing bowl, combine the onion-coconut paste with hung curd, turmeric powder, and salt. Add the chicken legs to this marinade and mix thoroughly to ensure each piece is well-coated. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes. If time allows, marinate for longer for more intense flavor. -
Preparing the Chettinad Spice Mix:
In a clean heavy-bottomed pan, add the cumin seeds, coriander seeds, fenugreek seeds, kalonji, black peppercorns, dry red chillies, fennel seeds, cinnamon stick, cloves, cardamom, and mustard seeds. Dry roast these spices over medium heat for about 2 minutes until they become fragrant but not burnt. Remove from heat and allow them to cool. Once cooled, transfer the spices to the mixer grinder and grind them into a fine powder. -
Cooking the Chicken:
In the same heavy-bottomed pan, heat 1 tablespoon of ghee. Once hot, add the freshly ground Chettinad spice mix and sauté for about 30 seconds to infuse the oil with the spice flavors.
Now, add the marinated chicken along with the remaining marinade into the pan. Mix everything well, and then add the tamarind paste, jaggery, and 1/4 cup of water. Cover the pan with a lid and cook for approximately 8-10 minutes on medium heat until the chicken is about 3/4 cooked. -
Grilling the Chicken:
After the chicken is cooked, turn off the heat and carefully remove the chicken pieces from the pan, placing them on a plate. Set aside the masala for later use.
Heat a grill pan over high heat until it is smoking hot. Place the chicken legs on the grill and cook for 5-7 minutes on each side to achieve a nice crispy skin. Once grilled, transfer the chicken back to the plate. -
Tempering the Chicken:
In a small tadka (tempering) pan, heat 1 tablespoon of ghee on medium flame. Add the mustard seeds and curry leaves. Allow the mustard seeds to crackle. Then, add the chopped garlic and fry until golden brown. Turn off the heat once the garlic is perfectly golden. -
Final Assembly:
To serve, place the grilled chicken leg on a serving plate. Generously top it with the reserved thick masala and garnish with the tempered garlic and curry leaves. -
Serving Suggestions:
This delectable Chettinad Style Chicken Roast can be enjoyed on its own as a sumptuous appetizer or paired with traditional sides such as Kerala Style Appam (Without Yeast) or Mangalorean Neer Dosa (Savory Rice & Coconut Crepe) to create a wholesome meal that will surely impress your guests and loved ones alike.
Conclusion
With its rich, aromatic flavors and vibrant colors, the Chettinad Style Chicken Roast is not just a feast for the palate but also for the eyes. The complexity of spices blended with the tender chicken offers an experience that captures the heart of Chettinad cuisine. Enjoy this recipe as part of your culinary repertoire, and let the warmth of these traditional flavors fill your home with joy and satisfaction.
