Ingredients:
Chicken - 1 kg (with bone)
Onions - 1 large (chopped finely)
Ghee - ½ cup
Jaggery - 1 tsp
Vinegar - 1 tsp
Salt - to taste
Curry leaves - 2-3 strings
To marinate the chicken:
Curd - 4 tbsp (thick)
Turmeric powder - ½ tsp
Salt - to taste
Chicken
For the Roast masala:
Dry kashmiri chillies - 15 nos
Corriender seeds - 1 tbsp
Fennel seeds - 1 tsp
Cumin seeds - 2 tsp
Pepper corns - 2 tbsp
Garlic - 5 pods
Ginger - 1 piece
Lemon juice - 2 tbsp
Water - 2-3 tbsp
Preparation:
- Marinate the cleaned chicken with curd, turmeric powder, salt and keep aside for 10 mts.
- Preparation of dry masala: In a pan dry roast only the Kashmiri chillies first and keep aside. In the same pan roast coriander seeds, cumin seeds, fennel seeds and pepper corns till we get a nice aroma. Once done keep this mixture aside and let cool.
- Preparation of roast masala - In a blender add the dry roasted mixture, ginger, garlic, lemon juice, water and grind it into a smooth thick paste and keep aside.
- Now, take a kadia, add ½ cup ghee and let heat. Add chopped onions and saute till onions are translucent and slight brown in colour (make sure not to burn the onions).
- Into this add the grinded masala and saute for two minutes.
- Add the marinated chicken and mix well till chicken is completely coated with the masala. Let the chicken cook on medium-high flame till done (without lid on). Keep mixting the chicken and make sure not to get the chicken burnt.
- Add vinegar, jaggery and curry leaves and mix for a sec.
- Once the masala is coated well and the chicken is cooked, off flame and delicious Chicken Ghee Roast is ready to serve with chapathi, rice, parata and so on…
- The best combination of Ghee roast is Neer Dosa..
Note:
** You can also add the grinded mixture to the chicken and keep aside for 1-2 hours.
- This dish can be prepared with Prawns too. Just replace chicken with Prawns.
- This is a very spicy dish, adjust your taste buds for this yummy dish.
- Add salt as per taste.
- Instead of adding jaggery, you can also add sugar.
