How to prepare Chicken Ghee Roast
Prepare time: 15 min
Cook: 45 min
Chicken – 1 kg, bite sized pieces, washed
Curd – 1/2 cup, thick yogurt
Turmeric powder – 1/2 tbsp
Lemon juice – 1 tbsp
Salt to taste
Jaggery – 2 tsps (or sugar)
Curry leaves – 1 sprig
Ghee – 6 tbsps
Dry red chilies – 7 to 8, large (spicy variety)
Dry red chilies – 3 (small variety)
Black peppercorns – 7-8
Cloves – 3
Fenugreek seeds – pinch
Coriander seeds – 1 1/2 tbsps
Cumin seeds – 1/2 tsp
Garlic flakes – 7-8
Tamarind paste – 1 1/2 tbsps
Now marinate chicken in curd, turmeric powder, lemon juice and half tbsp of salt for minimum 2 to 3 hrs overnight in refrigerator.
Just dry roast the red chillies on to low flame for about 2 mins. Dont burn them. Remove them fire and keep separate.
Into the same pan, add 1 tbsp of ghee and roast, fenugreek seeds, cumin seeds, cloves, coriander seeds and peppercorns onto low flame for about 3 mins. Remove from fire and cool.
Grind the roasted red chillies and spices along with tamarind and garlic to a fine paste. Keep separate
Heat 2 1/2 tbsp ghee in heavy bottomed vessel and place the marinated pieces with marinate and cook it for 20 to 22 mins or until its three fourth cooked.
Just remove the sautted chicken pieces and keep separate. Remove the remaining liquid into another bowl.
Into the same vessel, add all the remaining ghee and add ground paste. Saute it on low to medium flame for about 8 to 9 mins until ghee separates.
Just Add the chicken pieces and mix well. Add the left over liquid (while cooking chicken) and jaggery and cook on medium flame for about 4 mins. Add salt to taste and mix well.
Reduce flame and place lid and cook until the chicken is well cooked and you have thick coating of masala to chicken pieces. This is not curry and its a roast dish.
Remove lid and roast the chicken for 2-3 mins. Turn off flame, Serve onto a serving bowl.
Garnish it with curry leaves and serve it with ghee rice or any rice of your choice or white rice.