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Spicy Chettinad Chicken Drumstick Roast

by 6 Comments

chickendrumstickmasaladry-2Blend some flavorful spices, massage the chicken and roast it in pan or oven! 🙂 and delicious!

I am having a feeling I am posting too many chicken or lamb recipes, the fact is I don’t cook much these days, even if I cook, I just don’t get a chance to take pictures. When I make it planned I try taking pictures as I would like to keep this page alive too :). It is my hard work and I really don’t want to go waste after all these. I made this with some lamb chops curry last weekend for my colleagues. I had this recipe typed long long back J and actually I have so many saved in drafts. However never tried them or posted them. This recipe was quick to make and I really like recipes when I don’t have to stand in the kitchen watching it cook.

I made them in pan, you can also make them in oven by baking it.  It is Diwali week, I really wanted to make some sweets and snacks. Too busy and held up with a lot more things now so no time. For me Diwali is just another day, but I like the fact I can indulge on those sweets and snacks. I totally miss the fact that I have no family to share with so I am really not tempted to make some. I get tempted once in a while checking out the pictures in Instagram. I usually don’t get any pictures other than foodie pictures in my feed 😀 it is so loaded with those pictures. Sometimes I liked them which helped me still inspired with cooking and recipes. When I want to lose weight, it’s a big NO! Also for the fact, even if I make them, I have no one much to enjoy eating them.

It is best with some tomato garlic rasam and rice or some salad.


 

 

My favorite chicken recipes : Madras chicken curry in 30 minutes, chicken drumstick masala, coconut butter chicken roast, chicken dum biryani style

I have a collection of chicken, lamb, egg and seafood recipes here : All chicken-lamb-egg&seafood

chickendrumstickmasaladry

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Spicy Chettinad Chicken Drumstick Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Oil – 2 tbsp
  • Chicken drumstick - 4
  • Lime juice – ½ tsp to garnish
  • Salt – 1 tbsp
  • Rice flour – 1.5 tbsp
  • Coriander leaves – 1 tbsp

    To Blend
  • Red Chillies - 4
  • Garlic - 4
  • Pepper balls – 2 tsp
  • Green Chilli – 1
  • Curry Leaves – 5-8 leaves
  • Red onion – ½ cup
  • Coriander seeds – 2 tsp
  • Cumin Seeds – 2 tsp
  • Fennel Seeds – 2 tsp
Instructions
  1. Blend everything under “To blend” into a paste.
  2. Take some chicken pieces, I used only drumsticks, slit here and there for masala's to pass in , add the blend paste to it with rice flour ,required amount of salt and massage. Marinate for 30 minutes to 2 hours.
  3. Take a pan in medium flame, add oil, add the marinated chicken and roast it till they get brown coating on top both sides which will take 5-7 minutes.
  4. Reduce flame to medium to low, close the pan with lid and wait for it get cooked inside for another 20-25 minutes. Switch off when all the water and oil has gone. ( or keep in a baking pan for 16 minutes in an oven with 4 minutes in broil mode)
  5. Garnish with coriander leaves, lime juice and serve!
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Chicken Drumstick Masala

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ChickenDrumstickMAsalaSpice coated chicken cooked and slow roasted in the hot pan scraping up the juices.

This is one of the easy and delicious ways of preparing chicken in Indian style. It is very simple and straight forward. This recipe is very easy to make, it took me 40 minutes totally with chopping. It taste great with rice,biryani, roti, paratha or even with dosa, idli.

I made this for my friend Kripa for her birthday two weeks back with lamb Biryani and mixed vegetable garlic raita. She liked it a lot 🙂 Cooking gives happiness when you prepare it for someone. Birthdays are always special to me 🙂 that is a kid typing from inside. 😉 I usually prefer to cook with drumsticks than chicken breast. I feel sometimes if the chicken breast is not good, it gets rubbery. Even though I am a vegetarian, I do have my own craving to cook chicken or lamb for my close one. It totally makes me happy.

I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that.  We have thousands of recipes to try in every cuisine.   Few comfort foods are the ones I try always. But these days, I am trying to even change that.

My other chicken recipes: chicken 65, Spicy chicken roast, pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles, Home style spicy chicken roast, butter chicken roast

ChickenDrumstickMAsala-3

4.8 from 6 reviews
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Chicken Drumstick Masala
Author: 
Recipe type: main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • • Chicken Drumsticks - 6
  • • Oil – 2 tbsp
  • • Curry leaves – 1 spring
  • • Cumin seeds/ Jeera – 1 tsp
  • • Coconut – 2 tbsp, grated or desiccated coconut
  • • Onions – 2, medium, sliced finely
  • • Tomatoes – 1, medium, chopped finely
  • • Green Chillies – 2, sliced
  • • Garlic – 5, chopped finely
  • • Ginger – 1 inch, chopped finely
  • • Turmeric powder – a pinch
  • • Pepper powder – 1 tsp
  • • Coriander powder – 1tbsp
  • • Fennel powder – 1 tsp ( I crushed some fennel seeds and added)
  • • Chilli powder – 1 tbsp
  • • Garam Masala Powder – 1 tsp
  • • Coriander leaves – 1 tbsp, chopped, for garnish
  • • Salt – as needed
Instructions
  1. Take a pan and oil in medium flame, cumin seeds and when their color changes, add cumin seed. When it turns brown, add onions, garlic, ginger, green chillies and curry leaves.
  2. After the onion is sautéed, add tomato, turmeric powder, keep stirring and make sure it sautéed well for a minute.
  3. Add the chilli powder, coriander powder, cumin powder, fennel powder, garam masala powder and sauté well till it oozes out oil.
  4. Add the coconut and sauté well.
  5. Add the chicken and mix well.
  6. Close it with the lid , keep it in medium to low flame and add 2 tbsp of water. Let the chicken cook from the water that chicken oozes out.
  7. Once it is almost 90% done till the chicken is dry and roasted. Keep the vessel open and not close it with lid now.
  8. When it is perfectly roasted, garnish with chopped coriander leaves.
Notes
If you find the spice level to be high, reduce the chilli powder to half.
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Taste great with lamb biryani/ egg biryani, fish curry or simple rasam/sambar.

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Home Style Spicy Chicken Dry Roast

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SpicyDryChickenRoast-15Spice coated chicken slowly roasted and browned in the hot pan scraping up the juices and flavor on the bottom.

This is the most indulgent, easy and delicious way of preparing chicken in Indian style. The ingredient is very simple and pretty straight-forward. I used just garlic, ginger, curry leaves and onions for this recipe. But 😉 hopefully you should miss these ones. It is simple, spicy and succulent. This is such an easy dish, yet so delicious and flavorful.



When you wanted to make a dry side dish with chicken, you might be guilty to make chicken 65 always which is fried. So, this one taste like it is been fried but it is not. I have another recipe Butter chicken roast which is similar but uses ghee and coconut in it. It tastes like butter coated chicken. I made this with a lot of recipes on a weekday so you could have guessed how easy it is to make. I would say it is the easiest recipe of all my chicken recipes yet tasty. It taste great with Biryani like lamb biryani or egg biryani, with plain rice and tomato rasam or  sambar.

My other chicken recipes: chicken 65, Spicy chicken roast,pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles

SpicyDryChickenRoast-13

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Home Style Spicy Chicken Dry Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Ingredients
  • • Chicken – 400 grams, bite sized pieces, cleaned and washed
  • • Cardamom – 2 , Cinnamon – ½ inch stick, cloves - 2
  • • Curry leaves – 1 spring
  • • Dried Red chilli - 1
  • • Cumin seeds/ Jeera – 1 tsp
  • • Small Shallots – 10, chopped finely or medium sized onions – 2, sliced thinly
  • • Green Chillies – 2
  • • Garlic – 3, chopped finely
  • • Ginger – 2 inch, chopped finely
  • • Turmeric powder – a pinch
  • • Pepper powder – 1 tsp
  • • Sambar powder – 1 tbsp or (Chilli powder – 1 tsp and Coriander powder – 2 tsp)
  • • Garam Masala Powder – 1 tsp
  • • Coriander leaves – 1 tbsp, chopped, for garnish
  • • Salt – as needed
Instructions
  1. Take a pan and add oil in medium flame, add dried red chilli, cardamom, cinnamon, cloves, cumin seeds and when their color changes, add garlic, ginger, shallots, green chillies and curry leaves.

  2. After the onion is sautéed well, add the chicken with turmeric powder, sambar powder (or chilli powder, coriander powder and salt. Sauté well for 2 mins, and add 2 tbsp of water.
  3. Close it with the lid and do not add more water. Let the chicken cook from the water that chicken oozes out.

  4. Once it is almost 90% done, add pepper powder, garam masala and cook till the chicken is dry, browned scrapping up the juices from the pan and roasted. Keep the vessel open and not close it with lid now.

  5. When it is perfectly roasted, garnish with chopped coriander leaves.
Notes
1. Do not add a lot of water when you cook chicken. The chicken has to get cooked with the chicken juices itself.
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It taste perfect with rasam, sambar or restaurant style lamb biryani.

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Spicy Chicken Roast

by 9 Comments

ChickenRoast-13relishthebiteAn Indian recipe for Chicken roast that is luscious, aromatic and packed full of flavor.

I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that. 🙂 we have thousands of recipes to try in every cuisine.  🙂 few comfort foods are the ones I try always. But these days, I am trying to even change that. 😉 Like I am trying different dal recipes every time I make. It is a famous south Indian recipe. I made this with rasam one day. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful.

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ChickenRoast-15

3.0 from 1 reviews
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Spicy Chicken Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 kg chicken roast
 
Ingredients
  • Chicken – 1kg, Cleaned and cut into small pieces.
  • Oil – 3 tbsp
  • Mustard seeds – ½ tsp
  • Onions – 3,sliced
  • Tomatoes – 2,sliced
  • Green chillies - 2
  • Ginger – 2 tbsp, chopped finely
  • Garlic – 6 cloves, minced
  • Yogurt – 3 tbsp
  • Turmeric powder – 1 tsp
  • Chopped coriander leaves – to garnish
    [to roast and grind]
  • Cinnamon – 1’’ stick
  • Cloves – 3
  • Cardamom – 4
  • Star anise -3
  • Fennel seeds – 2 tsp
  • Coriander seeds – 2 tsp
  • Pepper - 1 tbsp
  • Dry red chillies - 7
  • Cumin seeds – 2 tsp
Instructions
  1. Dry roast the ingredient under "to roast & grind" in medium to low flame. Grind them and keep it aside.

  2. Take 1 tbsp of grinded powder and just apply on the chicken and keep it aside for 10 minutes.
  3. In a pan, heat oil and add mustard seeds. When it crackles, add grinded powder.

  4. Now add onion, chillies and salt and sauté till golden brown. And then add ginger garlic paste and sauté for a minute.
  5. Now add tomato and fry till its mushy. Add the turmeric and sate till it is mushy.

  6. Now add yogurt and mix well. And add chicken, and stir well till the chicken is well blended with the spices.
  7. Do not add water, just close and keep in low flame and let it slow boil for 25-30 minutes. Don’t add more water, it may make it rubbery. And Chicken will ooze some water already.

  8. The chicken would have cooked well by now, mix well. See if the consistency is good for you. Or keep it open for 10 minutes and it will get roasted at the ends. (Check spice level as you add it, your spice level may differ).

  9. Add chopped coriander leaves and switch it off.
Notes
This is a spicy curry. If you dont want it dry, leave it before 5-10 minutes to make it a curry,
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Taste great with plain rice or paratha or roti or sambar.

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