Chettinad Chicken Roast

Filed under Chicken
3.5, 2 reviews

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Recipe Details  
 
3.5, 2 reviews

Posted by
Posted on 17, Oct 2016
Serving 4-5 people
Ready in 1 Hr 30 minutes
Post Views 1.3 K views
Post Rating 3.50 out of 5 , from 2 reviews
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Ingredients
  • Chicken – 1 Kg, cut into medium pieces
  • Vegetable Oil – 3-4 Tablespoon
  • Water, if required

For Marination:

  • Onion, medium sized – 2 Nos, cubed
  • Ginger - ½ inch piece
  • Garlic - 10 medium cloves
  • Green chilli – 1 Nos
  • Curry leaves – 1-2 sprig
  • Fennel seeds - 2 Teaspoon
  • Black peppercorns - 2 Teaspoon
  • Cumin seeds - 1 Teaspoon
  • Dried red chilies - 6-8 Nos
  • Coriander seeds - 2 Teaspoon
  • Turmeric powder - 1 Teaspoon
  • Lemon juice – 1 Teaspoon
  • Rice flour – 2 Tablespoon
  • Water - ½ cup
  • Salt to taste
Directions

Initial Preparation:

  1. Clean and wash the chicken pieces. Drain off the water completely and keep the chicken pieces aside.
  2. Grind together the ingredients mentioned under 'For Marination' and make a fine paste.
  3. Marinate the chicken pieces with the prepared masala paste and refrigerate for at-least 1 hour.

Chettinad Chicken Roast Preparation:

  1. Heat oil in a heavy bottomed non-stick pan on medium heat.
  2. Add in the chicken pieces along with the marinade. Add very little water, if needed.
  3. Mix well. Cover and cook until the chicken is cooked well on low heat. The chicken would cook in its own juices. Stir periodically.
  4. Once the chicken is done, remove the lid and saute until the curry gets roasted on medium heat. Adjust salt.
  5. Remove from heat. Serve hot or warm.
3.5, 2 reviews

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