Instead of going for a chicken Chettinad gravy decided to do a roast version.This Roast chicken is inspired by Chef Vikas Khanna.
Here is my version of the Roast Chettinad Chicken
Ingredients
For the masala
6 cloves
8 dry Bedgi chilies or kashmiri chilies
1 tsp fennel seeds
1 tsp pepper corn
1 black cardamom
1 mace flower
1 star anise
1 tsp cumin seeds
1 tbsp coriander seeds
1/4 tsp Fenugreek seeds
1 Inch cinnamon
Small piece black stone flower/ dagad phool {optional}
1/4 tsp poppy seeds
1/4 tsp sesame seeds
8 to 10 curry leaves
Dry roast the above spices
1/2 cup desiccated coconut
Dry roast the desiccated coconut
2 big onion sliced
Saute the sliced onions till lightly brown
Add 1/4 tsp turmeric powder
1 tbsp ginger garlic paste
Method
Grind the roasted spices, chilies , coconut, lightly brown sliced onions, turmeric powder with just enough water to a smooth paste.
Add ghee/ clarified butter to a pan , fry the ground masala, add salt to taste.
Fry for 2 minutes on low flame.
Divide masala for marinating the chicken , the chopped potatoes , for basting and for making the gravy accordingly.
Ingredients 2
1 kilo400 gms whole chicken
Clean and wash the whole chicken well.
Pat dry.
Method
Sprinkle some salt all over the whole chicken well.
Marinate the chicken well by separating the skin from the flesh gently by inserting your fingers slowly and putting the marinated mixture in.
Continue to do this method on all sides of the chicken making sure the marinate penetrates well between the skin and flesh.
Place on a stand in a baking tray , if you don't have a stand place it directly. Pre heat oven to 200 degrees.
Take half kilo potatoes, peel the potatoes and wash well. Using a fork poke the potatoes on all sides. Chop the potatoes into 4 pieces.
Marinate the chopped potatoes with the reserved Chettinad masala. Place the marinated potatoes in the same baking tray. Cover the marinated chicken and potatoes with foil and bake in pre heated oven at 200 degrees for 1 hour.
After an hour remove foil , baste the chicken with some of the reserved masala. Cover and bake for 30 mins.
Then remove foil and baste the chicken with the remaining Chettinad masala.
For the gravy
Add 2 tbsp ghee , once hot add the remaining masala and some amount of hot water, allow to cook on low heat for 10 mins , occasionally stirring.
Add salt if required

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