Chicken Ghee Roast | Video
Served with neer dosa (rice flour crepes) or ghee rice, this beautiful chicken ghee roast is guaranteed to be a family favorite
Print
Pin
Servings
Ingredients
Tamarind water:
- 1 lemon sized ball of tamarind
- Water
Masala:
- 15 dried red chilies
- 1 tablespoon coriander seeds
- 2 teaspoon cumin seeds
- 1 tablespoon black peppercorns
- 1 teaspoon fenugreek seeds
- 4 garlic cloves or 1 tablespoon minced garlic
- Tamarind water
Marinate chicken:
- 1 kg chicken cut into medium sized pieces
- ½ teaspoon ground turmeric turmeric powder
- Juice of 1 lemon
- ¼ cup yogurt
- Salt to taste
Chicken ghee roast:
- 6 tablespoon ghee
- 2 teaspoon grated jaggery or you can use brown sugar
- Salt to taste
- Curry leaves to garnish
Instructions
- Place tamarind in a bowl and cover with water. Let it soak for 10 minutes. Drain. Discard the hard bits. Set aside.
- To make the masala, dry roast red chilies, coriander seeds, cumin seeds, black peppercorns and fenugreek seeds in a frying pan over low flame. Let it cool. Place in a grinder along with garlic cloves and tamarind water. Process until smooth. Add a little water if needed. Set aside.
- Marinate chicken with ground turmeric, lemon juice and yogurt. Season with salt. Cover and refrigerate for 30 minutes or overnight if possible.
- Heat 3 tablespoon ghee in a heavy bottomed pan. Add chicken. Cook for 20 minutes until browned on all sides. Transfer chicken and sauce to a plate.
- Add 3 tablespoon ghee to the same pan over medium- high heat. Add ground paste. Sauté for 4-5 minutes or until oil separates. Pour in the reserved sauce. Add jaggery and fried chicken. Season with salt. Stir, cover with lid, and cook over low flame for 10 minutes or until chicken is cooked through.
- Garnish with curry leaves.
Video
Notes
- Serve chicken ghee roast with neer dosa, ghee rice or white rice
- Do not add water while cooking. If chicken starts to stick to the base of the pan, sprinkle a little water on top. Make sure you cook chicken over low flame.
- If jaggery is not available, substitute with brown sugar
- Replace chicken with mutton, prawns, crab or egg if you like
- For a vegetarian option of the recipe, substitute chicken with mushrooms or paneer
- Do not add water while cooking. If chicken starts to stick to the base of the pan, sprinkle a little water on top. Make sure you cook chicken over low flame.
- If jaggery is not available, substitute with brown sugar
- Replace chicken with mutton, prawns, crab or egg if you like
- For a vegetarian option of the recipe, substitute chicken with mushrooms or paneer
Nutrition
Serving: 1g | Calories: 674kcal | Carbohydrates: 63g | Protein: 67g | Fat: 53g | Saturated Fat: 21g | Polyunsaturated Fat: 27g | Cholesterol: 285mg | Sodium: 217mg | Fiber: 8g | Sugar: 36g