Chettinad Chicken Dry Roast
A fiery, aromatic South Indian chicken roast bursting with flavor.
⏱️ 65 min🍽️ Serves 1
🔥 380 kcal💪 35g protein🍚 10g carbs🥑 22g fat🌾 4g fibreper serving
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Ingredients
- 🍗500 g boneless chicken thighs, cut into 1-inch pieces
- 🧅2 onions, finely chopped
- 🍅1 tomato, finely chopped
- 🧄1 tbsp ginger-garlic paste
- 🌿½ cup curry leaves
- 🌶️2 tbsp Chettinad masala powder
- 💛1 tsp turmeric powder
- 🧂½ tsp black pepper powder
- 🌻3 tbsp sesame oil
- 🧂 salt, to taste
- cilantro¼ cup fresh coriander leaves, chopped for garnish
Pro tips
- For best results, marinate the chicken overnight to allow the flavors to deeply penetrate.
- Adjust the amount of Chettinad masala powder to your spice preference; it can be quite potent.
- Ensure the chicken is truly dry-roasted at the end for that characteristic rich, intense flavor and texture.
Method
- 1Marinate chicken pieces with half of the Chettinad masala powder, turmeric powder, and salt for at least 20 minutes.
- 2Heat sesame oil in a large pan or kadai over medium heat. Add curry leaves and let them splutter.
- 3Add chopped onions and sauté until golden brown, about 8-10 minutes.
- 4Stir in ginger-garlic paste and cook for 2 minutes until aromatic.
- 5Add chopped tomatoes and cook until they soften and the oil starts to separate, about 5-7 minutes.
- 6Add the marinated chicken, remaining Chettinad masala powder, and black pepper powder. Mix well.
- 7Cover and cook on low heat for 20-25 minutes, stirring occasionally, until the chicken is tender and cooked through. No water addition is needed as the chicken will release its own juices.
- 8Remove the lid and continue to cook on medium-high heat, stirring frequently, until the moisture evaporates and the chicken is dry-roasted and well coated with the masala. This will take about 10-15 minutes.
- 9Garnish with fresh coriander leaves and serve hot.