Ingredients for Chicken Ghee Roast:
– Chicken, legs and thighs- 500 gms
Masala paste:
– Coriander Seeds- 1.5 tsp
– Cumin Seeds- 1 tsp
– Fennel Seeds- 1 tsp
– Black Peppercorns- 1.5 tsp
– Methi (Fenugreek) Seeds- a pinch (1/8 tsp)
– Dried Red Chillies- 4
– Kashmiri Chillies- 5
– Ginger, chopped- 1” piece
– Garlic cloves- 4-5
– Tamarind juice- 2 tbsp
For Marination:
– Turmeric Powder- 1/4 tsp
– Salt- 1.25 tsp
– Masala paste made above
– Whisked Curd/Yogurt- 3 tbsp
– Lemon Juice- 2 tsp
Other Ingredients:
– Ghee (Clarified Butter)- 4 tbsp
– Onion, fine chopped- 100 gms
– Jaggery powder- 2 tsp (Use a small piece if you don’t have powder. You can also add brown sugar if you don’t have jaggery)
– Curry Leaves- 15-20
Preparation:
– To make the Masala paste, take a pan and add the Coriander, Cumin, Fennel and Fenugreek seeds, Black Peppercorns and Red Chillies.
– Dry roast on low heat for 2 mins and add the Kashmiri Chillies. Give a mix and continue roasting on low heat for 1 min. Remove onto a plate and allow it to cool.
– Soak the tamarind (imli) in some water and take out the juice/pulp. In case using readymade tamarind pulp add very little, maybe very sour.
– Peel the ginger & garlic and chop the ginger.
– To make the paste, add the roasted spices, ginger and garlic in a grinder and coarse grind it. Now add the juice of tamarind and 5 tbsp of water and blend it into a smooth paste.
– Fine Chop the onion.
Process:
– Heat ghee in a pan and add the chopped onions. Fry on medium heat for 5-6 mins till translucent.
– Add the marinated chicken and fry on high heat for 5 mins.
– Now add the jaggery powder (or brown sugar) and give a mix.
– Roast the chicken on low heat for around 20-22 mins giving a mix every 5 mins so that it’s evenly roasted.
– Add the curry leaves, give a mix and simmer for around 2-3 mins.
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