Chicken Ghee Roast

Chicken Ghee Roast, marinated chicken roasted with ghee along with some spices and curry leaves gives a very unique flavour to the dish. The Ghee and the roasted masala are the soul of the dish. Though m not pro in this but still m sharing my version of this recipe.

 

One thing always fascinates me, how all the Indian food are different yet somehow connected to basic ingredients.

 

Every Indian food have its own specific technique and specific masala. Though all have mostly the same masala but the process and hidden secret masala of every dish is different. The key of Indian cuisine is Masala/spices. The aromatic flavours of freshly grounded is something else. The right amount of masala can completely change the look and taste of the food and interesting thing about our Indian cuisine it's full of variation, every 50km have different method to cook the same ingredients. The assortment of spices included in the spice box aka masala dabba varies not only from region to region but also from family to family. This is the beauty of our Indian food.

 

Ingredients: -

 

Sl.no	Item	Quantity
1	Chicken	1 Kg
2	Curd	½ cup
3	Turmeric powder	½ tsp
4	Lemon juice	1 tbsp
5	Salt to taste
6	Jaggery	2 tsp
7	Curry leaves	6/7
8	Ghee	6 tbsp
9	Kashmiri dry red chilies	7/8
10	Black peppercorns	7/8
11	Cloves	3/4
12	Fenugreek seeds	1 pinch
13	Coriander seeds	1 ½ tsp
14	Cumin seeds	½ tsp
15	Garlic flakes	10/12
16	Ginger	1 inch
17	Tamarind paste	1 ½ tbsp

 

 

Method: -

 

Wash the chicken properly, then marinate it in curd, turmeric powder, lemon juice and half a tsp of salt for 2 to 3 hours.

 

Dry roast the red chilies on low flame for 2 mts. Do not burn them. Remove from fire and keep aside. In a pan, add a tbsp of ghee and roast Kashmiri red chilli, fenugreek seeds, cumin seeds, coriander seeds, garlic cloves, grated ginger and peppercorns, dry red chilli on low flame for 2/3 minutes. Then add one cup of water and add tamarind into this, let the water to boil for about 2 minutes so that the masalas get soft. Cool down this mixture and make it into a fine paste.

 

Heat 2 1/2 tbsp ghee in a heavy bottomed vessel, place the marinated pieces along with the marinade and cook till the chicken cooks 

 

Remove the sauteed chicken pieces and keep aside. 

 

In the same vessel, add the remaining ghee, temper with a handful of curry leaves and add the masala paste along with salt, saute it on low to medium flame to till the ghee separates.

 

Add the chicken pieces and mix well. Add jaggery and cook on medium flame for few minutes. Add salt to taste and place lid and cook till the chicken is cooked and you have a thick coating of the masala to the chicken pieces  and  the ghee floating along with the masala, roast the chicken for few minutes. Switch off the flame, garnish with curry leaves and serve with neer dosa, roti, paratha, or anything your choice.