Chicken Ghee Roast
45 min
servings
Ingredients
- 1 kg Chicken (With or Without Bones)
- Turmeric Powder
- Salt to Taste
- 6 Byadagi chillies
- 6 Guntur chillies
- 6 tbsp ghee
- 3 tbsp coriander seeds
- 2 tsp jeera
- 1 tsp saunf
- 1/2 tsp methi
- 2 tsp peppercorns
- 12 cloves of garlic
- 1/2 cup tamarind water.
- 2 sprigs Curry leaves
Prep the Chicken
Marinate the chicken with turmeric powder and salt.
Prepare the masala
Dry roast the following:
- coriander seeds
- jeera seeds
- saunf seeds
- methi seeds
- peppercorns
- Byadgi chilli
Once that cools, add it to a grinder along with garlic and tamarind.
Blend it, and add water to make it a fine, smooth paste.
Cook the chicken
In a pan, heat 2 tbsp of ghee. Add the marinated chicken and cook till it is half cooked. The chicken will leave water out while it is cooking. Once half-cooked, remove the chicken and leave the water in the pan.
Cook the masala paste
In the same pan, add the masala paste. Fry the paste and continously move it around so that the paste does not burn. Add more ghee if the paste starts to dry out. Fry until the oil starts to separate and the paste takes on a dark hue.
Add chicken to the ghee roast.
Add the chicken and mix well, make sure the masala coats every piece. Move the chicken ghee roast until the chicken is fully cooked. Add curry leaves, jaggery and salt to taste.