Chicken Ghee Roast
Ingredients
For marination
500 grams Chicken , with legs and bones
1/4 cup Hung Curd (Greek Yogurt)
1/2 teaspoon Turmeric powder (Haldi)
Salt , to taste
1 teaspoon Oil
1 Onion , sliced
8 cloves Garlic
1 inch Ginger
2 tablespoon Fresh coconut , grated
For chettinad spice mix
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 (Rai/ Kadugu)
Other ingredients for Chettinad Chicken Masala
1 teaspoon Tamarind Paste
1 teaspoon Jaggery
For tempering
3 teaspoons Ghee
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
1 sprig Curry leaves
6 cloves Garlic , crushed
4 cloves Garlic

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, ginger and garlic and cook till the onions become soft. Once the onions turn soft add the coconut and allow it to turn light brown in colour.
Turn off the heat and grind the onion, garlic, ginger and coconut mixture to a coarse paste in 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 well coated with the masala. Keep it aside for 30 minutes.
*For the Chettinad Spice Mix
Heat a heavy bottomed pan, add chettinad spice mix ingredients -  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 until you can smell the aromas coming though. Once done, let it cool.
Once the chettinad spice mix is cooled, add it to the mixer grinder and blend to make a powder.
Heat ghee in the same pan over medium heat. Add the mustard seeds, curry leaves and allow the seeds to crackle. Add the crushed garlic and saute for a few seconds.
After 30 seconds, add the Marinated chicken along with all the marinade masala.
Mix everything well, add the tamarind paste, jaggery and 1/4 cup of water. Cover the pan and cook for about 8 to 10 minutes or till the chicken is cooked through.
Once the chicken is cooked, it will have a gravy like consistency. You can make it a thick gravy by opening the lid and cooking it for another couple of minutes until a little moisture evaporates and you have the right consistency for the Chettinad Chicken.
Once done, check the taste and adjust salt and spices and turn off the heat.
Transfer the Chettinad Chicken / Chicken Ghee Roast to a serving bowl and serve hot. You can optionally add more garlic tadka over the chicken to enhance the taste.
Serve this Chettinad Chicken Recipe/ Chicken Ghee Roast on its own as a party starter or with Kerala Style Appam Recipe or Mangalorean Neer Dosa Recipe for a complete meal.