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Main Course

Chicken Ghee Roast

REVIEWS Read/Review
Prep time 1 hr 15 mins
Cook time 15 mins
Yield 4 servings
Chicken Ghee Roast

Ingredients

  • 1 kg chicken
  • 1/2 cup ghee (clarified butter) * see notes
  • 2 tsp sugar
  • a few curry leaves
  • 2 tbsp chopped coriander
  • For the marinade
  • juice of 1 lime
  • 1/2 cup thick curds (yogurt)
  • 1 tsp turmeric powder
  • salt to taste
  • For the masala
  • 10 Kashmiri chillies * see notes
  • 8 Kumti/Bedgi chillies
  • 12 peppercorns (kali mirch)
  • 1 tbsp coriander (dhania)
  • 1/2 tsp cumin (jeera)
  • 1/4 tsp fenugreek (methi) *see notes
  • 12 garlic flakes with skin
  • 1/2 tsp tamarind paste or 1 marble size tamarind soaked in 2 tbsp water
  • 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

    • Ziplist


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