Friday, 20 June 2014

Chettinad Chicken Fry - Restaurant Style
This is a chicken leg roast recipe which you can find commonly in Chettinad hotels and restaurants. I have a added Ajinomoto to this recipe as they do in resturants to get nice taste and flavor, if you prefer to omit you can and it still tastes good.

Chicken thigh and drumstick attached – 2 nos ( or ½ kg pieces)
Ginger and Garlic paste – 2 tbsp
Red chilli powder – 1 and ¼ tsp
Turmeric powder – ¼ tsp
Fennel powder – 1 tsp
Garam masala powder – 1 tsp
Ajinomoto – ¼ tsp
Tandoori food color - pinch
Lime juice – ½ tsp
Salt to taste
Oil required
Curry leaves - few
Chettinad Chicken Leg Roast

1. Marinade chicken drumsticks with ginger and garlic paste, red chilli powder, turmeric powder, garam masala powder, fennel powder, ajinomoto, tandoori food color and lime juice for at least 10 mins.
2. Heat oil in a pan add chicken pieces and curry leaves, fry for 2 mins until chicken pieces turn brown.
3. Now add 1/2 cup water and required salt to the chicken in the pan, stir and mix well.
4. Cover the pan with tight lid, reduce pan heat and simmer chicken for 15 mins or until chicken is fully cooked and tender.
5. Once chicken is cooked, remove lid, increase pan heat and fry until chicken is dry and roasted.
Serve hot with
Steamed rice and


Kurinji said...

mouthwatering chicken....

Anonymous said...

This was awesome chicken roast, very impressive mythreyi!