Chicken cooked in Chettinad style with step by step pictures. This 'Chettinad Chicken Roast' is to die for ! Any why not it is spicy, juicy and flavourful. The unique spices that goes into this makes it yummy. It has dry red chilies, curry leaves to punch in the extra zing. So learn here to make Chettinad Chicken Roast which is spicy, juicy and well coated with the spices. I do not like chewy and hard chicken and I take a step to prevent the dryness when I roast chicken in my Oven. Shall I share the secret? Ok ok ! So when you are roasting the chicken in Oven, by placing a tray of water you can lock the moisture inside the chicken. Now over to the procedure...
1st Marinade requires little salt, kashmiri red chili, lemon juice (1 tsp)
3 Chicken leg with thigh pieces
1 big Onion
3-4 Whole red chilies
1 inch Ginger
5-6 Garlic cloves
1 tsp Kashmiri Red chilly powder
1 tbsp Lemon juice
Fistful of curry leaves
2 tbsp Oil
Salt to taste
Wash the chicken pieces properly, pat dry with absorbent paper and make insertions using knife on both sides of the chicken. First marination is done by applying salt, turmeric and lemon juice. Keep this aside for 2 hours.
Grind together whole red chilies, ginger, garlic and onion. Make it a smooth paste. Now to mix the marinade with 2 tbsp oil. Take the chicken pieces in a big bowl and coat well with the marination. Place chicken thighs in a zip lock bag, pour the marinade over and toss it well. Keep this in the fridge for 4-5 hours.
Pre-heat Oven to 400 Degree F, place a sheet of foil on a baking tray and place the chicken thighs on it. Fill the bottom tray with water and bake for 20 minutes. Guard yourself with oven gloves and turnover the thigh pieces to the other side and change the setting to Broil again for 10 minutes. Serve with onion rings and lemon wedges. I served mine with Naan and onions along with Arhar Dal.