Chicken Ghee Roast Recipe
- 2 tbsp clarified butter (ghee)
- Few Curry leaves
- Salt to taste
- 1 tbsp Jaggery
- Chopped coriander leaves
- ½ kg tender chicken
- ½ tsp Turmeric
- 1 tsp Ginger garlic paste
- 1 1/2 tbsp Lemon juice
- ½ tbsp crushed pepper
- 3 tbsp Yogurt
- 1tsp red chilli powder
- 1tsp coriander powder
Dry Roast Spices
- 4 cloves (laung)
- ½ tsp cumin
- ½ tsp whole peppercorn
- 1 tbsp Fenugreek seeds (methi dana)
- 3/4 tsp Fennel seeds (soump)
- 1 1/2 tbsp, Coriander seeds (dhaniya)
- 7 Red chillies
- 10 garlic cloves
- 1 1/2 tbsp tamarind pulp
Step by Step Instructions
Thoroughly clean and rinse the chicken underwater.
Take chicken in a bowl and marinate it with ginger garlic paste, turmeric, coriander powder, chili powder, crushed pepper, lemon juice, yogurt, and salt. Let the chicken marinade rest for an hour.
In a pan add cinnamon, cloves, cumin, fenugreek seeds, fennel seeds, Coriander seeds, and red chilies dry roast them and remove from the heat, let spices cool down, add the garlic, tamarind pulp with some water in a mixer to make the spice paste.
Pre-heat the saucepan, add ghee and when the ghee is hot add curry leaves and marinade chicken cook until chicken is tender
Add the spice paste and mix well and let it cook until the ghee separates and floats.
Finally, add the jaggery to the gravy and cook for a few minutes
Turn off the flame and garnish with the Chopped Coriander or curry leaves.
Serve hot with the dosa, rice and Indian bread