Chicken Ghee Roast Recipe
- Chicken – ½ kg
- Garlic paste – 3 tsp
- Curry leaves
- Ghee – 5-6 Tbsp
- Sugar/Jaggery – 1 tsp
- Dry red chilli – 6-8
- Coriander seeds/powder – 2 tsp
- Fennel seeds – ½ tsp
- Cumin seeds – ¼ tsp
- Cardamom – 2
- Cloves – 2
- Cinnamon – a small piece
- Whole pepper – ½ tsp
- Tamarind – ½ tsp (soaked in 1 tbsp water)
- Curd – ¼ cup
- Turmeric – ¼ tsp
- Lemon juice – 1 tsp
(Note: 1 Cup = 250 ml
Vary the amount of chilli as per your spice level. You can educe the amount of dry red chilli and instead add Kashmiri/mild chilli powder. Gives a good color to your curry)
Method: (With Step-by-step pics)
Cut chicken into medium sized pieces
Add all ingredients to marinate and mix well and keep it in the fridge for min one hour.
Heat 1 tsp ghee in a pan and add all ingredients to grind, expect tamarind and roast it for couple of minutes. Allow it to cool down. Now grind it to a fine paste along with tamarind. (You can sprinkle little water while grinding)
Heat 1 Tbsp ghee in a pan and add the grinded masala mix and garlic paste. Saute for 6-8 min or until masala becomes dry and oil starts appearing on the sides of pan. Keep it aside
Now add remaining ghee to the pan and add the marinated chicken.
Cover and cook until chicken becomes soft and almost 80% cooked.
Now add the grounded masala paste and mix well
Now keep the pan open and continue cooking. You will notice it starts to become dry
Add curry leaves and sugar and cook until it completely dry and chicken pieces are coated well with masala. Serve hot & Enjoy!!!!