Chicken Ghee Roast

Posted

August 20, 2014


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image Spicy, Lip-smackiing, Drooliscious CHICKEN GHEE ROAST that will leave you begging for more!
Courtesy Rajeev Nandagopal
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I left the spices coarsely pounded….that lent it it’s bold character and added to its rustic appeal!
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Method:
Marinate 1 kg chicken with some dahi, salt, haldi and lemon juice for about an hour.
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Meanwhile dry roast about 12 red chillies and keep aside.
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Heat a tsp of ghee and fry a hefty pinch of methi seeds, 1 1/2 tbsp coriander seeds, 3/4 tsp cumin seeds, 12 black pepper corns, 3-4 cloves and cool.
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Soak a lemon size ball of tamarind in some warm water and strain extract.
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Now grind (coarse or fine….as you like) the roasted red chillies and the fried spices with about 20 cloves of garlic and the strained tamarind extract.
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Heat ghee and cook the marinated chicken
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Till it’s about 75% cooked.
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Add the masala paste, cover and continue to simmer till cooked through. Last 5 minutes, cook with lid off….to reduce all juices till completely dry….sprinkle with a fistful (about 20 ) curry leaves and serve hot!
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Note: the recipe also calls for the addition of a little jaggery, which I skipped as my tamarind was on the sweeter side!

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