Chettinad Style Chicken Roast Recipe

Chettinad Style Chicken Roast is a mouth watering chicken starter, from the region of Chettinad. Serve this Chettinad Style Chicken Roast along with Kerala Style Appam or Mangalorean Neer Dosa Recipe for a delicious meal.

Archana's Kitchen
Chettinad Style Chicken Roast Recipe
2101 ratings.

This Chettinad Style Chicken Roast Recipe is a semi gravy recipe that you can either serve as a starter or a side dish with your meal. This Chicken recipe is flavoured with whole spices, gets its zing from the tamarind and sweet from the jaggery. Above all, the flavour of ghee takes this recipe to a different level altogether.

Chettinadu Cuisine is known for the spice levels and the various flavours from freshly ground masalas. Chettinadu cuisine also uses a variety of sun dried meats and salted vegetables and most of the dishes are eaten with rice and rice based dishes such as Dosa, Appam, Idiyappam, Adais and idli

Serve this Chettinad Style Chicken Roast Recipe on its own as a party starter or with Kerala Style Appam Recipe (Without Yeast) or Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) for a complete meal.

If you like Chettinad cuisine, take a look at these recipes that you can make for your everyday meals:

  1. Chettinad Muttai Masala Recipe (Chettinad Style Egg Curry)
  2. Chettinad Style Prawn Biryani Recipe
  3. Chettinad Style Poondu Rasam Recipe (Garlic Rasam Recipe )

Prep in

15 M

Cooks in

20 M

Total in

35 M


3 Servings


    For marination
  • 1 Chicken legs
  • 1/4 cup Hung Curd (Greek Yogurt)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • Salt , to taste
  • 1 teaspoon Sunflower Oil
  • 1 Onion , sliced
  • 4 cloves Garlic
  • 1/2 inch Ginger
  • 2 tablespoon Fresh coconut , grated
  • For chettinad spice mix
  • 2 teaspoon Cumin seeds (Jeera)
  • 2 teaspoons Coriander (Dhania) Seeds
  • 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1/4 teaspoon Kalonji (Onion Nigella Seeds)
  • 1 teaspoon Whole Black Peppercorns
  • 2 Dry Red Chillies
  • 1 teaspoon Fennel seeds (Saunf)
  • 1/2 inch Cinnamon Stick (Dalchini)
  • 2 Cloves (Laung)
  • 1 Cardamom (Elaichi) Pods/Seeds
  • 1/2 teaspoon Mustard seeds
  • Other ingredients
  • 1 tablespoon Ghee
  • 1 teaspoon Tamarind Paste
  • 1 teaspoon Jaggery
  • For tempering
  • 1 teaspoon Ghee
  • 1/2 teaspoon Mustard seeds
  • 1 sprig Curry leaves
  • 4 cloves Garlic

How to make Chettinad Style Chicken Roast Recipe

  1. To begin making the Chettinad Style Chicken Roast Recipe, thoroughly wash and clean the chicken leg. Keep it aside. 

  2. Heat oil in a heavy bottomed pan, on medium flame. Add onions, coconut, ginger and garlic and cook till the onions become soft and the coconut turn light brown in colour.

  3. Turn off the flame and grind to a coarse paste with a little water in a mixer grinder.

  4. The next step is to marinate the chicken. In a mixing bowl, add the onion coconut paste, yogurt, turmeric powder and chicken legs.

  5. Mix everything well and ensure that the chicken is properly quoted with the masala. Keep it aside for 30 Minutes.

  6. For the Chettinad Spice Mix

  7. Heat a heavy bottomed pan. Add chettinad spice mix ingredients -  includes cumin seeds, coriander seeds, fenugreek seeds, kalonji, black peppercorn, dry red chillies, fennel seeds, cinnamon stick, cloves, cardamom and mustard seeds.

  8. Dry roast them for about 2 minutes. Once done, let it cool down a bit. Now, add thes spices into a mixer grinder and grind it into a powder.

  9. Heat ghee in the same pan and add this Chettinad spice mix into the ghee. After 30 seconds, add the chicken along with all the marinade.

  10. Mix everything well, add the tamarind pulp, jaggery and 1/4 cup of water. Cover the pan and cook for about 8 to 10 minutes or till the chicken is 3/4th done.

  11. Turn off flame. Take out the chicken pieces seperatly and keep the masala aside.

  12. Heat a grill pan on high heat, until smoking hot and place only the chicken leg on it.

  13. Let this get a nice crispy skin by cooking it for about 5-7 minutes on each side. Once done, turn off the heat and keep the chicken piece on a plate.

  14. The final step is to temper the chicken. To make the tempering, heat ghee in a tadka pan on medium flame.

  15. Add mustard seeds, curry leaves and allow it to crackle. Add the chopped garlic and fry till golden brown. Turn off the flame.

  16. To assemble the Chettinad Style Chicken Roast Recipe, in a serving plate, place the chicken leg, top it with the thick masala and garnish with the tadka. It is ready to be served.

  17. Serve this Chettinad Style Chicken Roast Recipe on its own as a party starter or with Kerala Style Appam Recipe (Without Yeast) or Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) for a complete meal.

Last Modified On Thursday, 15 March 2018 09:05
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