Chicken Ghee Roast
The Game Plan
Cut the chicken into medium size pieces, wash & drain on a colander. Marinate it with the ingredients mentioned under 'For the marinade' and refrigerate for 4 hours or more (I marinated it for 1 hour)
Heat a tawa or non stick pan & dry roast the chillies,
peppercorns, fenugreek, coriander & cumin seeds. Take care to see
that the chillies don't burn otherwise they will let out a bitter taste.
Using a little water grind all these ingredients along with the garlic
& tamarind to a fine paste. Retain the masala water from the mixie.
Heat 1/4 cup of ghee in a wide thick bottomed pan and add the
marinated chicken pieces and cook over an open flame till the pieces are
almost cooked. Transfer the pieces to a vessel and the liquid (gravy)
to another bowl.
In the same pan add the remaining ghee and fry the ground masala for
5-6 minutes or till the raw smell vanishes and the oil leaves the sides
of the pan.
Add the fried chicken pieces 1/2 cup of the reserved liquid &
salt to taste (remember that the marinade already had salt - so go easy
on the salt). Cook on a medium high flame till the masala dries up. Add
the sugar & mix.
Garnish with curry leaves & chopped coriander leaves & turn off the flame
Serve hot as an appetizer or as a side dish with rice