Chicken Ghee Roast

Ingredients


Chicken – 1 Kg

Ghee – 5 tbsp
Water as needed

For Marinade

Yogurt – ½ cup
Turmeric powder – ½ tsp
Salt

For Masala Paste

Dry red Chillies – 7-8
Black Pepper corns – 7-8
Cloves  - 3
Fenugreek seeds – 1 pinch
Coriander seeds – 1 ½ tbsp
Cumin seeds – ½ tsp
Garlic – 8-10
Tamarind paste – 1 tbsp
Sugar or jaggery – 2 tbsp


Method

Marinate the chicken with yogurt, turmeric powder and salt and keep it in the refrigerator for 2-3 hours.

Take another pan and dry roast the red chillies and keep it aside. Now to the same pan add 1 tbsp ghee and saute the black pepper, cloves, fenugreek seeds, coriander seeds and cumin seeds.  Do not burn them. Once they are slightly roasted grind them into a fine paste along with roasted red chillies, garlic and tamarind. Add water if needed.
Now to the same pan add the remaining ghee and let it heat up. Add the masala paste and fry it well till the raw smell disappears. Now add chicken and keep frying till done. Add jaggery and cook. Add some water if needed and check for seasoning. Once the chicken is tender fry it on high flame so that the extra water evaporates and chicken becomes dry. Roast it a bit and serve hot.


My Notes

ü  The amount of oil, salt, and spice can be varied according to your taste and eating habits. This measurement works well for me and my family.