Chettinad Chicken Roast

Oh i loved this chicken recipe. It s really good if you get it right. It was a Saturday night and s...

Oh i loved this chicken recipe. It s really good if you get it right. It was a Saturday night and so something special had to be there with a mug of chilled beer. I tried this recipe and it was absolutely a proper match. Please don't mind the plating as i just did not have time to plate it well and click the pic. But i wanted to share the recipe with you all so just before digging in i clicked this.


Chicken – 1 Kg
Dried red chillies – 6-8
Green chilli – 1
Curry leaves – 20-25
Ginger garlic paste – 1 tbsp
Onion – 2
Turmeric powder – 1 tsp
Rice flour – 2 tbsp
Lemon juice – 1 tsp
Oil – 3 tbsp
Water – as needed


In a mixer add red chillies, green chillies, curry leaves, ginger garlic paste, onion, turmeric powder and salt. Grind this mixture into a fine paste. Add little water if needed. Apply this paste to the chicken and mix it well. Now add rice flour and give it a mix. Add lemon juice and mix well so that all the pieces are well coated. Leave the chicken to marinate for about two hours.

Now take a non-stick pan. Heat oil and add chicken pieces. Lower the flame. Cover and cook. Add water if needed. If the chicken is very tender it would not need any water and would cook in its own juices. Keep stirring in between. Cook till done. Once it is cooked increase the flame and saute the chicken so that it gets roasted a bit.

My Notes

ü  The amount of oil, salt and spices can be varied according to your taste and eating habits. This measurement works well for me and my family.

ü  Use non-stick pan only as rice flour has the tendency to stick at the bottom of the vessel.

ü  Try adding as little water as you can. Adding too much water changes the taste of the chicken.

ü  Rice flour is mainly used to form a coating on the chicken and gives the roasted look.

ü  You can use only the leg pieces and make this recipe.


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