I've always loved roasted chicken, be it boneless or chicken drumsticks. This Ghee chicken roast is one of those flavory awesomeness where the chicken is marinated and roasted in ghee on the stove top, mixed in a mildly spiced flavorful and aromatic masala cooked slowly with fresh curry leaves and topped with a dash of lemon. I'm sure you will love this Ghee chicken roast recipe.
Chicken: 200 gm
Yoghurt: 1/2 cup
Salt to taste
Lemon juice: 2 tsp.
Dried red chillies: 2
Coriander seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Fenugreek seeds: 1/4 tsp.
Peppercorns: 1/2 tsp.
Ginger: 1 inch
Garlic: 3 cloves
Green chilli: 1
Tamarind paste: 2 tsp.
Onion (chopped): 1
Tomato (chopped): 1
Curry leaves: a few
Ghee: 6 tsp.
- Mix the yogurt, lemon juice, salt and turmeric and marinate the chicken in this mix for 2-3 hours.
- Dry roast the dried red chillies, coriander seeds, cumin seeds, peppercorns and fenugreek seeds on medium flame. Let cool and grind to a fine paste with ginger, garlic, green chilli and tamarind paste. Keep aside.
- Heat 3 tsp. ghee in a pan and add the marinated chicken.
- Cover and let cook for 10 minutes. Remove cover and transfer the contents to another bowl. Keep aside.
- Heat the remaining ghee in the same pan and add the ground masala paste.
- Let cook well until the masala leaves oil on the sides.
- Add chopped onions and mix.
- Cook until the onions are transparent. Add the curry leaves, mix and cook for 15 seconds.
- Add the tomatoes and cook till the tomatoes are soft.
- When the tomatoes are completely soft, sprinkle little water and fry the masala. Keep sprinkling little water and frying the masala. Repeat about 5-6 times. Now the masala is ready.
- Add the cooked chicken to this mix.
- Mix well and sprinkle a little water. Stir and fry on medium flame.
- Let cook for about 5-7 minutes. Turn off the flame, sprinkle lemon juice (optional) and serve hot with a side of salad, chappati and chicken curry.
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