Chicken – 1/2 kg
Turmeric powder – 1 tsp
Ginger – 3/4 Inch
Ground coriander – 1 tsp
Curry leaves – 6
Onions – 2
Garlic pods – 2
Pepper powder – 2
Teaspoon Oil – 2 tbsp
Chopped tomatoes – 3/4 Cup
Salt – to taste
Chettinad Chicken Roast Method:
Clean the chicken and cut into pieces.
Fry chopped onions, ginger and garlic in the vegetable oil.
Add remaining spices and fry for a few minutes.
Add tomato pieces and salt. Fry for another 5 minutes.
Add chicken pieces and mix well to coat them with the gravy.
Put the lid and simmer the contents for about half an hour.
The mixture would turn almost dry. Occasionally add a little water if required.
Chettinad chicken roast is ready to serve.