Description
Chicken Ghee Roast Delight is an aromatic and flavorful South Indian dish where tender chicken is marinated in a rich, spicy masala paste made from roasted Kashmiri and Byadgi chilies, peppercorns, and traditional spices. The chicken is then fried in ghee to achieve a deep reddish-maroon color and a melt-in-the-mouth texture, garnished with curry leaves for an authentic experience.
Ingredients
Spice Mix
- 15 Kashmiri Chillies
- 12 Byadgi Red Chillies
- 15 Pepper Corns
- 1 ½ Tablespoons Coriander Seeds
- 1 Teaspoon Cumin Seeds
- 1/2 Teaspoon Fenugreek Seeds
- 15-20 Garlic Cloves
- 1 Teaspoon Tamarind Paste (1 teaspoon tamarind soaked in water)
Main Ingredients
- 1 Kg Chicken
- 1/2 Cup Ghee
- 1 Teaspoon Salt
- 2 Teaspoon Sugar
- 2 Sprigs Of Curry Leaves
Instructions
- Dry Roast Spices: Heat a frying pan over medium flame and add peppercorns, coriander seeds, cumin seeds, and fenugreek seeds. Dry roast for 2-3 minutes until fragrant and the raw smell dissipates. Transfer to a plate.
- Roast Chillies and Garlic: In the same pan, dry roast Kashmiri and Byadgi red chillies for 2-3 minutes, stirring continuously to avoid burning. Transfer to a plate and let cool. Then roast the garlic cloves for 2-3 minutes.
- Prepare Masala Paste: Once cooled, add the roasted spices, chillies, and garlic to a mixer jar. Add tamarind paste and blend to a thick, smooth paste, adding 3-4 teaspoons of water gradually as needed. Set aside.
- Marinate Chicken: Combine 2-3 tablespoons of the masala paste with the chicken pieces thoroughly. Cover and marinate for at least 2 hours, ideally overnight in the refrigerator for best flavor absorption.
- Bring Chicken to Room Temperature: Remove marinated chicken from the refrigerator at least 30 minutes before cooking to ensure even cooking.
- Fry Chicken: Heat half of the ghee in a large pan or kadhai over medium flame. Cook the chicken in batches without overcrowding, frying each side for 3-4 minutes until lightly browned. Remove chicken from the pan and set aside.
- Cook Masala: In the same pan, add the remaining ghee and the reserved masala paste. Fry the masala on medium heat for 6-8 minutes until it thickens, dries up, and the water evaporates.
- Allow Ghee to Separate: Continue cooking until the masala attains a deep reddish-maroon color and the ghee separates to the top, imparting rich flavor.
- Add Chicken and Seasonings: Return the fried chicken pieces to the pan. Add salt and sugar, and mix well to coat all pieces evenly with the masala. Cover the pan and cook for 5 minutes to allow flavors to meld.
- Garnish and Serve: Finally, sprinkle curry leaves over the chicken ghee roast and serve hot for a delicious and authentic dining experience.
Notes
- Marinate the chicken overnight for deeper flavor.
- Be careful while roasting spices and chillies - do not burn them to avoid bitterness.
- Use fresh ghee for rich aroma and taste.
- Cook chicken in batches to ensure even frying and prevent overcrowding.
- Adjust chili quantity to control the spice level according to your preference.
