Chicken Chettinad Roast – Cooking Instructions
Servings Prep Time
2-3people 2minutes
Cook Time
15minutes
Servings Prep Time
2-3people 2minutes
Cook Time
15minutes
Ingredients
Instructions
Prep:
  1. Remove the Chicken Chettinad Roast from the package and place it in a bowl.
  2. Toss and massage the chicken to refresh the marinade.
Pan-fry On The Hob (Time: 15 minutes)
  1. Heat two tablespoons of oil in a non-stick frying pan. Spread out the pieces of chicken on the surface of the pan and let them sear on both sides, flipping occasionally.
  2. Sprinkle water into the pan to retain the moisture and put a lid on to prevent the moisture from escaping.
  3. Remove the lid and cook the chicken on medium to high heat, until most of the water has evaporated.
Serving Suggestions:
  1. Let the Chicken Chettinad Roast rest for a few minutes once cooked.
  2. Serve with steaming hot rice or enjoy as is with lemon wedges, fried curry leaves, and onion rings.
Print Recipe
 Chicken Chettinad Roast - Cooking Instructions
Chettinad Chicken Recipe
Course Appetizer
Cuisine Indian
Keyword chettinad roast, chicken chettinad, chicken chettinad recipe
Prep Time 2 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Appetizer
Cuisine Indian
Keyword chettinad roast, chicken chettinad, chicken chettinad recipe
Prep Time 2 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Chettinad Chicken Recipe
Instructions
Prep:
  1. Remove the Chicken Chettinad Roast from the package and place it in a bowl.
  2. Toss and massage the chicken to refresh the marinade.
Pan-fry On The Hob (Time: 15 minutes)
  1. Heat two tablespoons of oil in a non-stick frying pan. Spread out the pieces of chicken on the surface of the pan and let them sear on both sides, flipping occasionally.
  2. Sprinkle water into the pan to retain the moisture and put a lid on to prevent the moisture from escaping.
  3. Remove the lid and cook the chicken on medium to high heat, until most of the water has evaporated.
Serving Suggestions:
  1. Let the Chicken Chettinad Roast rest for a few minutes once cooked.
  2. Serve with steaming hot rice or enjoy as is with lemon wedges, fried curry leaves, and onion rings.