Chettinad-style Spicy Roasted Chicken

Ingredients

In this Chettinad adaptation, the traditional Portuguese Frango assado is transformed into a fiery and aromatic dish by incorporating the distinct flavors of Chettinad cuisine. The original dish relies on Portuguese spices and cooking techniques, while the Chettinad version introduces a unique blend of South Indian spices, such as black peppercorns, fennel seeds, and piri piri peppers. The result is a vibrant and spicy twist on the classic roasted chicken. We alse have the original recipe for Frango assado com piri piri, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 2 teaspoons black peppercorns (10g) 2 teaspoons black peppercorns (10g)
• 2 teaspoons fennel seeds (10g) 2 teaspoons fennel seeds (10g)
• 1 cinnamon stick (5g) 1 cinnamon stick (5g)
• 4 cloves (2g) 4 cloves (2g)
• 4 dried red chilies, soaked in warm water (10g) 4 dried red chilies, soaked in warm water (10g)
• 4 garlic cloves, minced (12g) 4 garlic cloves, minced (12g)
• 2-inch piece of ginger, grated (20g) 2-inch piece of ginger, grated (20g)
• 2 tablespoons lemon juice (30ml) 2 tablespoons lemon juice (30ml)
• 1 teaspoon turmeric powder (5g) 1 teaspoon turmeric powder (5g)
• 1 teaspoon red chili powder (5g) 1 teaspoon red chili powder (5g)
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a dry pan, roast the black peppercorns, fennel seeds, cinnamon stick, and cloves until fragrant. Allow them to cool, then grind them into a fine powder.
2. 2.
   Drain the soaked red chilies and grind them into a smooth paste.
3. 3.
   In a large bowl, combine the ground spice powder, red chili paste, minced garlic, grated ginger, lemon juice, turmeric powder, red chili powder, and salt to make a marinade.
4. 4.
   Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear them until browned on all sides.
7. 7.
   Transfer the seared chicken to a baking dish and roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the skin is crispy.
8. 8.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Red Chilies — Adjust the quantity of red chilies according to your spice preference. For a milder version, remove the seeds before grinding.
• Fennel Seeds — Toasting the fennel seeds before grinding enhances their flavor. Be careful not to burn them during the toasting process.

Tips & Tricks

• For an extra smoky flavor, you can grill the marinated chicken instead of roasting it in the oven.
• Serve the Chettinad-style Spicy Roasted Chicken with a side of coconut rice or naan bread to balance the heat.
• Adjust the spice level by increasing or decreasing the amount of red chili paste according to your preference.
• Marinating the chicken overnight will result in a more flavorful and tender dish.
• Make sure to sear the chicken before roasting to lock in the juices and enhance the texture.

Serving advice

Serve the Chettinad-style Spicy Roasted Chicken as a main course with steamed rice, roti, or naan bread. Accompany it with a cooling cucumber raita or a fresh green salad to balance the spiciness.

Presentation advice

Arrange the roasted chicken pieces on a platter, garnish with fresh cilantro leaves, and serve with a wedge of lemon for an appealing presentation. The vibrant reddish hue of the chicken, along with the aromatic spices, will make it an enticing centerpiece for your meal.