Name: Chicken Ghee Roast recipe by silpa jorna at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: Chicken - 1/2 Kg cleaned; yogurt - 1/4 cup; Turmeric powder 1/2 tsp; Dry red chilly 68; Cloves 3; Fenugreek seeds - 1/4 tsp; Coriander seeds 1 1/2 tbsp; Cumin seeds 1/2 tsp; Black peppercorns 8; Garlic pods 5; Tamarind Paste - 1/2 tbsp; Ghee 4 tbsp; Curry leaves 1 spring; Salt as needed; Lemon juice - 1 tbsp

ABOUT Chicken Ghee Roast RECIPE

This is a popular mangalorean dish and makes a great accompaniment with a bowl of hot rice and rasam/dal.

Ingredients Serving: 2

Chicken - 1/2 Kg cleaned
yogurt - 1/4 cup
Turmeric powder 1/2 tsp
Dry red chilly 68
Cloves 3
Fenugreek seeds - 1/4 tsp
Coriander seeds 1 1/2 tbsp
Cumin seeds 1/2 tsp
Black peppercorns 8
Garlic pods 5
Tamarind Paste - 1/2 tbsp
Ghee 4 tbsp
Curry leaves 1 spring
Salt as needed
Lemon juice - 1 tbsp

Instructions

Marinate the chicken in curd, turmeric powder, lemon juice and 1/2 tsp of salt and keep it aside for few hours or overnight.
In a pan, dry roast red chillies on low flame first. Remove them and keep them aside.
In the same pan add 1 tsp of ghee and roast the cumin seeds, coriander seeds, cloves, fenugreek seeds and peppercorns on low flame for 2 - 3 minutes.
Grind the roasted red chillies and spices with garlic and tamarind into a fine paste.
Take a heavy pan, add 2 tbsp of ghee and add the marinated chicken and salt as needed and cook until almost done and let all the liquid evaporate.
Add some ghee in a different pan and add the ground paste and saute it well for 5 - 6 minutes.
Add the chicken pieces to this and saute well until all the chicken is coated well with it.
Cover and cook for 3 - 4 minutes. Once done, garnish with curry leaves and serve with hot rice.

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