### TranslatedIngredients: 1 Chicken legs,1/4 cup Hung Curd (Greek Yogurt),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Sunflower Oil,1 Onion - sliced,4 cloves Garlic,1/2 inch Ginger,2 tablespoon Fresh coconut - grated,2 teaspoon Cumin seeds (Jeera),2 teaspoons Coriander (Dhania) Seeds,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/4 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Whole Black Peppercorns,2 Dry Red Chillies,1 teaspoon Fennel seeds (Saunf),1/2 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Mustard seeds,1 tablespoon Ghee,1 teaspoon Tamarind Paste,1 teaspoon Jaggery,1 teaspoon Ghee,1/2 teaspoon Mustard seeds,1 sprig Curry leaves,4 cloves Garlic ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 3 ### Cuisine: Chettinad ### Course: Appetizer ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making the Chettinad Style Chicken Roast Recipe, thoroughly wash and clean the chicken leg. Keep it aside. Heat oil in a heavy bottomed pan, on medium flame. Add onions, coconut, ginger and garlic and cook till the onions become soft and the coconut turn light brown in colour.Turn off the flame and grind to a coarse paste with a little water in a mixer grinder.The next step is to marinate the chicken. In a mixing bowl, add the onion coconut paste, yogurt, turmeric powder and chicken legs.Mix everything well and ensure that the chicken is properly quoted with the masala. Keep it aside for 30 Minutes.For the Chettinad Spice MixHeat a heavy bottomed pan. Add chettinad spice mix ingredients -  includes cumin seeds, coriander seeds, fenugreek seeds, kalonji, black peppercorn, dry red chillies, fennel seeds, cinnamon stick, cloves, cardamom and mustard seeds.Dry roast them for about 2 minutes. Once done, let it cool down a bit. Now, add thes spices into a mixer grinder and grind it into a powder.Heat ghee in the same pan and add this Chettinad spice mix into the ghee. After 30 seconds, add the chicken along with all the marinade.Mix everything well, add the tamarind pulp, jaggery and 1/4 cup of water. Cover the pan and cook for about 8 to 10 minutes or till the chicken is 3/4th done.Turn off flame. Take out the chicken pieces seperatly and keep the masala aside.Heat a grill pan on high heat, until smoking hot and place only the chicken leg on it.Let this get a nice crispy skin by cooking it for about 5-7 minutes on each side. Once done, turn off the heat and keep the chicken piece on a plate.The final step is to temper the chicken. To make the tempering, heat ghee in a tadka pan on medium flame.Add mustard seeds, curry leaves and allow it to crackle. Add the chopped garlic and fry till golden brown. Turn off the flame.To assemble the Chettinad Style Chicken Roast Recipe, in a serving plate, place the chicken leg, top it with the thick masala and garnish with the tadka. It is ready to be served.Serve this Chettinad Style Chicken Roast Recipe on its own as a party starter or with Kerala Style Appam Recipe (Without Yeast) or Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) for a complete meal.