Chicken Roast - Chettinad Style

Chicken Roast in Chettinad Style Recipe - Chettinad - Appetizer- High Protein - Non Vegetarian

Chicken Roast - Chettinad Style

Prep Time In Mins:15

Cook Time In Mins:20




Diet:High Protein Non Vegetarian


  • 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
  • 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
  • 1 tablespoon Ghee
  • 1 teaspoon Tamarind Paste
  • 1 teaspoon Jaggery
  • 1 teaspoon Ghee
  • 1/2 teaspoon Mustard seeds
  • 1 sprig Curry leaves
  • 4 cloves Garlic



  1. To begin making the Chettinad Style Chicken Roast Recipe, thoroughly wash and clean the chicken leg
  2. Keep it aside
  3. Heat oil in a heavy bottomed pan, on medium flame
  4. Add onions, coconut, ginger and garlic and cook till the onions become soft and the coconut turn light brown in colour
  5. Turn off the flame and grind to a coarse paste with a little water in a mixer grinder
  6. The next step is to marinate the chicken
  7. In a mixing bowl, add the onion coconut paste, yogurt, turmeric powder and chicken legs
  8. Mix everything well and ensure that the chicken is properly quoted with the masala
  9. Keep it aside for 30 Minutes
  10. For the Chettinad Spice MixHeat a heavy bottomed pan
  11. 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
  12. Dry roast them for about 2 minutes
  13. Once done, let it cool down a bit
  14. Now, add thes spices into a mixer grinder and grind it into a powder
  15. Heat ghee in the same pan and add this Chettinad spice mix into the ghee
  16. After 30 seconds, add the chicken along with all the marinade
  17. Mix everything well, add the tamarind pulp, jaggery and 1/4 cup of water
  18. Cover the pan and cook for about 8 to 10 minutes or till the chicken is 3/4th done
  19. Turn off flame
  20. Take out the chicken pieces seperatly and keep the masala aside
  21. Heat a grill pan on high heat, until smoking hot and place only the chicken leg on it
  22. Let this get a nice crispy skin by cooking it for about 5-7 minutes on each side
  23. Once done, turn off the heat and keep the chicken piece on a plate
  24. The final step is to temper the chicken
  25. To make the tempering, heat ghee in a tadka pan on medium flame
  26. Add mustard seeds, curry leaves and allow it to crackle
  27. Add the chopped garlic and fry till golden brown
  28. Turn off the flame
  29. 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
  30. It is ready to be served
  31. 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