Chicken Ghee Roast

Chicken Ghee Roast

Prep time: 20mins | Cooking time : 30mins | Serves 4

Ingredients:

·      1 kg Chicken

·      Ghee (clarified butter)– 1/2 cup (You can use 1 cup if you like)

·      Sugar – 2 teaspn

·      Curry leaves – 10-12

·      Coriander leaves chopped – 2 tablespoon

For the marinade:

·     Juice of 1 lime

·     Thick Curd (Yogurt) – ½ cup

·     Turmeric powder - 1 teaspn

·      Salt to taste

For the masala:

·       Dry Kashmiri Red Chillies –10-12

·       Dry Kumti/Bedgi Chillies – 8 (Can increase for more spicy)

·       Coriander seeds – 1 tablespoon

·       Black Pepper corn - 12 (adjust to taste)

·       Cumin seeds – 1/2 teaspn

·       Fenugreek seeds – 1/4 teaspn (Can increase for more bitterness)

·       Garlic flakes with skin - 12

·       1 Teaspn Tamarind paste or 1 marble sized tamarind soaked in 2 tablespoon warm water.

Prepare Marinade:

1.     Cut the chicken in to medium size pieces and clean it. Marinade it with the ingredients mentioned above for marinade and refrigerate for 2-4 hours. If you are short of time, atleast keep it aside for 1 hour so the chicken gets marinaded as much as possible.

Prepare Masala:

1.      Take a pan and dry roast the chillies, peppercorns, fenugreek, coriander and cumin seeds mentioned under the ingredients for Masala. Make sure the chillies are not burnt as it will give a bitter taste. Using little water, grind all these dry roasted ingredients along with garlic and tamarind to a fine thick paste. Do not discard the masala water from the mixer/grinder as we will use it later.

Prepare Main Dish:

1.     Heat ¼ cup of ghee in a thick bottomed pan and add curry leaves and the marinaded chicken pieces and cook over medium flame till the pieces are almost cooked. You remove the chicken pieces in a separate bowl and the liquid, you can add to the masala water in the mixer/grinder to be used later.

2.   Now using the same pan, add the remaining ghee and fry the ground masala on a small flame for 5-8 minutes or till the raw smell is gone and oil starts showing on the side of the pan.

3.    Add fried chicken pieces to this pan and add the 1 cup of masala water reserved in step 1. Adjust salt and cook on a medium high flame till the masala is dried up.

4.     Add sugar and mix well.

5.     Garnish with coriander leaves and turn off the flame.

6.      Serve the dish with basmati rice or as an appetizer!!