• Alissa Love

Cheat Roasted Chicken Chettinad

Updated: Jun 8

I am a lazy cook so I cherish every cheat I can get especially when cooking for a bunch of people or cooking for two after a long day. I recently discovered Mother's Spice Mixes on one of my trips to Mustaffa Centre - have you heard of them? Pretty sure you've seen it in the Indian section on any supermarket shelf.


I love Chettinad food so I got my hands on a Mother's 'Chicken Chettinad Mix' that's basically a wet spice paste that you can easily add water to make curry. I've honestly never tried it the conventional way but I like to use this as a marinate for roasted chicken. I promise it will not disappoint - and will make you seem like an expert Indian chef! (your secret's safe with me!)


Marinate overnight for best results or for at least an hour before roasting.


This recipe requires almost no cooking, minimal cleaning and packs maximum flavour!


DIRECTIONS


1. In a zip lock bag, marinate chicken wings or chicken pieces with Mother's 'Chicken Chettinad Mix' . Add 1/3 cup of oil or olive oil to get the marinate going. Marinate overnight or at least for an hour before roasting. You can use any quantity of chicken but I normally make about 500g per packet.


2. Preheat over to 190 degrees. Line tray with baking sheet for easy cleanup.


3. Place wings on tray and bake for 40-45 mins, turning the chicken halfway to ensure both sides are browned well. Sprinkle chopped coriander and serve hot!





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