Chettinad Chicken Roast Recipe (2024)

FAQs

What is Chettinad sauce made of? ›

What is chettinad sauce made of? chettinad cuisine has lots of spices like red chillies, kalpasi, coconut, coriander seeds, cumin seeds, fennel seeds, black pepper, onions, ginger, garlic and gingelly oil.

Now, what makes Chicken Chettinad everyone's favorite? It is made with a unique masala mixture called the Chettinad paste, bursting with the spiciness of guntur chilies, whole peppercorns, cinnamon, shallots, garlic, and plenty of other spices.

In Chettinad food, major spices used include anasipoo (star aniseed), kalpasi (a lichen), puli (tamarind), milagai (chillies), sombu (fennel seed), pattai (cinnamon), lavangam (cloves), punnai ilai (bay leaf), karu milagu (peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek).

Chettinad Cuisine originated from the Chettinadu region in Tamil Nadu and it is famous worldwide and known for the spiciness in food. Chettinad Chicken Gravy is prepared by marinating and cooking chicken with traditional spices used for authentic Chettinad masala.

A symphony of flavours

Contrary to its reputation for spiciness, Chettinad cuisine surprises with its nuanced balance of flavours. Cooling ingredients like coconut milk and fresh vegetables complement the fiery spices, while souring agents such as tamarind and tomatoes add a refreshing tang.

Etymology. The name means "land (nadu) of the Chettiars".

Today the poulet de Bresse has the reputation of being the best quality table chicken in the world.

What makes Chettinadu cuisine stand out is its ingenious use of freshly ground Chettinadu masala using various spices like fenugreek, star anise, fennel seeds, cinnamon, cloves, bay leaf, peppercorns, and cumin seeds.

Black Pepper is considered the 'king of spices' and rightfully so. Unlike its perennial companion, salt, which is easily available in any nook and corner of the world, the black pepper owes its origins to Kerala – a state in South India.

What does 5 spices consist of? ›

What is five spice powder made of? Five spice is a blend of star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds. If you don't have Sichuan peppercorns to hand, you could substitute them for black peppercorns – the flavour will still be nice, although it won't have the same heat.

Many Indian chicken marinades use yogurt rather than a harsher acidic ingredient, like vinegar. Yogurt tenderizes meats slowly, adds moisture, and ultimately makes for ultra juicy tandoori grilled chicken.

It consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and sesame oil. It is served hot and garnished with coriander leaves, accompanied with boiled rice or paratha.

Rice is a staple in Chettinad cuisine, and the region offers a wide variety of flavorful rice dishes. One of the most popular choices is vegetable biryani. Fragrant basmati rice is cooked with an assortment of vegetables, spices, and saffron, creating a harmonious blend of flavors.

The Chettinadu style, especially of the chicken and lamb curries, makes it the most sought-after South Indian cuisine in the world. Idli, dosa, idiyappam, parotta, appam and various types of rice preparation are some of the main food items that these Chettinadu curries are consumed with.

But hot, spicy, tangy and slightly sweet is what makes a Madras Curry! Ingredients like spicy hot dried red chilies, mustard seeds, fenugreek seeds, curry leaves, tamarind and coconut are some of the ingredients used in a Madras Curry & powder.

Add the garlic and ginger paste and cook for one minute. Add the tomato concentrate paste, tandoori masala, garam masala, paprika, ground coriander, ground cumin, coconut powder, almond powder – ensuring the onions are coated and cook for 30 seconds. Add a splash of stock too to ensure the spices don't burn.

Chettinadu masala is the famed spice blend from the Chettinad region in Tamil Nadu renowned for its deep aroma and intense flavour. This recipe too has been crafted after detailed research from many old recipes, food blogs, and come up with the final version after many trials done by fellow foodies, friends and family.