Chicken Ghee Roast

Ingredients:

Chicken - 1 kg(bite sized pieces,washed)
Curd - 1/2 cup
Turmeric powder - 1/2 tsp
Lemon juice - 1 tsp
Salt - to taste
Jaggery - 2 tsps (or sugar)
Curry leaves - 1
Ghee - 6 tsps
Dry red chilies - 10
Black peppercorns - 7-8
Cloves - 3
Fenugreek seeds - pinch
Coriander seeds - 1 1/2 tsps
Cumin seeds - 1/2 tsp
Garlic pods - 7-8
Tamarind paste - 1 1/2 tsps

Directions:


Marinate chicken in curd,turmeric powder,lemon juice and half a tsp of salt for a minimum of 2-3 hours or overnight in the refrigerator.
Dry roast the red chilies on low flame for 2 mins.Do not burn them.Remove from fire and keep aside.In the same pan,add a tsp of ghee and roast,fenugreek seeds,cumin seeds,coriander seeds,cloves and peppercorns on low flame for 3 mins.Remove from fire and cool.
Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste.Keep aside.
Heat 2 1/2 tsps ghee in a heavy bottomed vessel,place the marinated pieces along with the marinade and cook for 20-22 mins or till its 3/4th cooked.
Remove the sauteed chicken pieces and keep aside.Remove the remaining liquid into another bowl.
In the same vessel,add the remaining ghee,and add the ground paste.Saute on low to medium flame for 8-9 mins to till the ghee separates.
Add the chicken pieces and mix well.Add the left over liquid (while cooking chicken) and jaggery and cook on medium flame for 4 mins.Add salt to taste and mix.
Reduce flame,place lid and cook till the chicken is cooked and you have a thick coating of the masala to the chicken pieces.This is not a curry,its a roast dish.
Remove lid,roast the chicken for 2-3 mins.Turn off flame,remove onto a serving bowl.
Garnish with curry leaves and serve hot.

Posted in: chicken,ghee,Non-veg Recipes,roast