Chettinad Roast Chicken | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

Watch this video to find out how to make this recipe. Click to subscribe for more recipe. CHETTINAD ROAST CHICKEN Ingredients 1 whole chicken with skin 1½ tablespoons oil + for brushing 1 teaspoon cumin seeds 1 tablespoon coriander seeds 6-8 cloves 4-5 green cardamoms 1 star anise 3-5 stone flower 2 black cardamoms 1 teaspoon fennel seeds 4dried red chillies ¼ cup fresh scraped coconut 10-15 curry leaves ½ inch ginger, roughly sliced 4-5 garlic cloves ½ teaspoon turmeric powder Juice of ½ lemon Salt to taste Butter for greasing 2 medium potatoes, boiled and cut into pieces ½ teaspoon mustard seeds 2-3 iceberg lettuce leaves 3-4 cherry tomatoes, halved ½ medium cucumber, peeled, cut into roundels and halved Mixed micro greens as required Method 1. Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds, coriander seeds, cloves, green cardamoms, star anise, stone flower, black cardamoms, fennel seeds and dried red chillies and sauté till fragrant. 2. Add coconut and 8-10curry leaves. 3. Roughly chop ginger and garlic, add to pan and sauté till coconut turns golden. 4. Grind the roasted spices-coconut mixture alongwith ¼ teaspoon turmeric powder and lemon juice to make a fine paste. 5. Add salt and mix well. 6. Sprinkle some salt on top of whole chicken and rub well. 7. Loosen the skin of chicken, put some marinade on top and between the skin and flesh and rub well. 8. Seal the chicken using a thread and refrigerate to marinate for 2 hours. 9. Preheat oven to 150º C. Line a baking tray with a wire rack and grease it with some butter. 10. Place the marinated chicken on the greased rack and brush some oil on top. 11. Put the tray into the preheated oven and bake for 1½ hours. Increase the temperature to 200º C and bake for 10-15 minutes or till skin turns golden and crisp. 12. Boil some water in a deep non-stick pan. Add potato pieces and let it boil. 13. Discard the water and pass the potato pieces through the strainer in another bowl to get a smooth potato mash.Add salt and mix. 14. Place some potato mash on one side of a serving platter and make a well in the center. 15. To prepare tempering, heat ½ tablespoon oil in a non-stick tempering pan. Add mustard seeds and let it splutter. Add remaining curry leaves, switch off heat, add remaining turmeric powder and mix well. 16. Drizzle the tempering over the mashed potatoes. 17. Discard the thread off the roasted chicken and place on the other side of the platter. 18. Place iceberg lettuce leaves besides and top with cherry tomatoes, cucumber and some micro greens. 19. Serve immediately. Click to Subscribe: http://bit.ly/SanjeevKapoor_Khazana http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor