Chettinad Chicken Masala / Roast Recipe

Clean and pat dry the chicken. Make 2–3 shallow slits on each piece so the marinade penetrates.

Combine turmeric, 1 1/2 tsp salt, lime juice, ginger paste and garlic paste in a bowl. Rub this mixture thoroughly over the chicken pieces and into the slits. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer for deeper flavor).

Dry roast the dried red chilies in a skillet on medium heat for 30–60 seconds until fragrant but not burnt; remove seeds if you want milder heat. Transfer to a bowl.

In the same skillet dry roast coriander seeds, cumin seeds, black peppercorns, fennel seeds, fenugreek seeds, cinnamon, cloves and cardamom for 1–2 minutes until aromatic. Add grated coconut and roast for another 45–60 seconds until the coconut turns light golden. Remove from heat and cool slightly.

Add the roasted chilies, roasted spice mixture and curry leaves (if using) to a grinder or mortar. Grind to a coarse-fine paste using 1–2 tablespoons water as needed. The paste should be spreadable but not too runny. Set aside.

Heat oil in a wide heavy-bottomed pan or skillet over medium-high heat. When hot, add sliced shallots in batches and fry until golden-brown and caramelized, about 8–12 minutes total. Remove about two-thirds of the fried shallots and set aside for garnish; leave the remaining shallots in the pan.

To the shallots left in the pan, add slit green chilies and the sprig of curry leaves. Sauté for 30–45 seconds until fragrant.

Add the ground dry-roasted spice paste to the pan. Fry the paste on medium heat for 2–3 minutes, stirring constantly so it doesn’t burn; it will darken and the oil may start to separate slightly.

Add the marinated chicken pieces to the pan, stirring to coat each piece thoroughly with the spice mixture. Sear on medium-high heat for 3–4 minutes per side to get a light roast color.

Pour 100 ml water into the pan, reduce heat to medium-low, cover partially, and simmer for 15–20 minutes, turning the chicken once, until chicken is cooked through (internal temperature 74°C / 165°F) and the sauce is thickened and clings to the chicken. If the pan dries out too quickly, add additional 1–2 tablespoons water as needed.

Uncover, increase heat to medium-high and fry for 2–3 minutes to evaporate excess moisture and obtain a slightly roasted, caramelized exterior on the chicken.

Stir in ghee (if using) and adjust salt to taste. Toss in the reserved crispy shallots, reserving a little for garnish on top.

Sprinkle chopped coriander over the chicken and serve hot with lemon wedges on the side. Squeeze lemon just before eating for bright acidity.