Chicken Ghee Roast

by
Ingredients (240 ml cup used)
  • 2 tbsp. ghee
  • 3 sprigs fresh curry leaves
  • 2 garlic cloves chopped
  • ½ tbsp. coarsely crushed pepper (adjust)
To Marinate and cook or use any left over curry
  • ½ kg tender chicken bone-in or boneless
  • 1 ½ tbsp. Fresh lemon juice
  • 1 tbsp. chopped coriander or mint leaves/ pudina
  • ¼ tsp. turmeric or as needed
  • 1 ½ Garam masala powder
  • 1 ½ tsp. red chili powder (adjust to suit your taste)
  • 3 large onions (coarsely crushed or pulsed in mixer)
  • 1 tbsp. ginger garlic paste
  • 1 tbsp. ghee
  • Salt as needed
Instructions
  1. Wash chicken and drain off the water completely.
  2. To a cooking pot, add it along with the ingredients mentioned under to marinate.
  3. Mix everything well and cook on a low flame till the chickn is tender and cooked completely.
  4. If you find moisture in the pot, Cook on a slightly high flame and evaporate it.
  5. Set this aside for about 30 to 45 minutes.
  6. Heat a pan with ghee, Add chopped curry leaves and garlic. Fry until the curry leaves turn crisp. You can set aside few leaves for garnish.
  7. To the pan, add and begin to roast.
  8. When the masala gets roasted well, sprinkle pepper powder and salt if needed.
  9. Fry till you get a nice an aroma of pepper chicken ghee roast. Switch off the flame.
  10. Garnish with curry leaves.

 

Recipe by Swathi