Chettinad Chicken Roast
Author:
Yummy N Tasty
Posted on,
17, Oct 2016
5.6 K views.
0
3.5/5 ( 2 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
1 Hr 30 mins
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Recipe video
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
Instructions:
Initial Preparation:
- Clean and wash the chicken pieces. Drain off the water completely and keep the chicken pieces aside.
- Grind together the ingredients mentioned under 'For Marination' and make a fine paste.
- Marinate the chicken pieces with the prepared masala paste and refrigerate for at-least 1 hour.
Chettinad Chicken Roast Preparation:
- Heat oil in a heavy bottomed non-stick pan on medium heat.
- Add in the chicken pieces along with the marinade. Add very little water, if needed.
- Mix well. Cover and cook until the chicken is cooked well on low heat. The chicken would cook in its own juices. Stir periodically.
- Once the chicken is done, remove the lid and saute until the curry gets roasted on medium heat. Adjust salt.
- Remove from heat. Serve hot or warm.
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Chettinad Chicken Roast
| Author - Yummy N Tasty |
| Posted on - 17, Oct 2016 |
| Recipe URL, https://www.yummyntasty.com/recipes/chettinad-chicken-roast/ |
| Cooking time - 1 Hr 30 minutes |
| Serving - 4-5 person(s) |
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
Instructions :
Initial Preparation:
- Clean and wash the chicken pieces. Drain off the water completely and keep the chicken pieces aside.
- Grind together the ingredients mentioned under ‘For Marination’ and make a fine paste.
- Marinate the chicken pieces with the prepared masala paste and refrigerate for at-least 1 hour.
Chettinad Chicken Roast Preparation:
- Heat oil in a heavy bottomed non-stick pan on medium heat.
- Add in the chicken pieces along with the marinade. Add very little water, if needed.
- Mix well. Cover and cook until the chicken is cooked well on low heat. The chicken would cook in its own juices. Stir periodically.
- Once the chicken is done, remove the lid and saute until the curry gets roasted on medium heat. Adjust salt.
- Remove from heat. Serve hot or warm.
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Looks delicious!