Description
Chicken Ghee Roast is a rich, flavorful South Indian dish where succulent chicken pieces are marinated in a spicy, tangy masala paste made from dry-roasted Kashmiri and Byadgi chillies, aromatic spices, and tamarind, then fried in fragrant ghee. This recipe results in a deeply flavorful, reddish-maroon colored chicken dish that balances heat, tanginess, and buttery richness, perfect to serve hot with rice or Indian breads.
Ingredients
Spices & Masala
- 15 Kashmiri Chillies
- 12 Byadgi Red Chillies (for spicy version)
- 15 Pepper Corns
- 1 ½ Tablespoons Coriander Seeds
- 1 Teaspoon Cumin Seeds
- ½ Teaspoon Fenugreek Seeds
- 15-20 Garlic Cloves
- 1 Teaspoon Tamarind Paste (prepared by soaking tamarind in water)
Main Ingredients
- 1 Kg Chicken
- ½ Cup Ghee
- 1 Teaspoon Salt
- 2 Teaspoons Sugar
- 2 Sprigs Curry Leaves
Instructions
- Dry roast spices: Heat a frying pan on medium flame and add peppercorns, coriander seeds, cumin seeds, and fenugreek seeds. Dry roast them for 2-3 minutes until their raw smell disappears. Transfer these spices to a plate. Then add Kashmiri and Byadgi dry red chillies to the same pan and dry roast for 2-3 minutes, stirring continuously to avoid burning. Transfer chillies to a plate and let cool. Add garlic cloves to the pan and roast for 2-3 minutes.
- Prepare the masala paste: Once all roasted ingredients have cooled, transfer them to the chutney jar of a mixer grinder. Add tamarind paste and blend to a smooth, thick paste, adding 3-4 teaspoons of water little by little, as needed. Set the masala paste aside.
- Marinate the chicken: In a bowl, add 2-3 tablespoons of the prepared masala paste to the chicken pieces and mix thoroughly to coat. Cover and marinate for at least 2 hours; for best results, refrigerate overnight.
- Bring chicken to room temperature: Remove the marinated chicken from the refrigerator about 30 minutes before cooking to bring it to room temperature.
- Fry the chicken: Heat half the ghee in a large pan or kadhai. Add chicken pieces in batches without overcrowding and fry for 3-4 minutes on each side until lightly cooked. Use tongs to transfer the fried chicken pieces to a plate and set aside.
- Cook masala paste: In the same pan, add the remaining ghee and the leftover masala paste. Fry the masala on medium flame for 6-8 minutes until all water evaporates and the masala thickens, turning a deep reddish-maroon color with ghee separating and rising to the top.
- Combine chicken with masala: Add the fried chicken pieces back to the pan along with salt and sugar. Mix well to coat the chicken completely with the masala. Cover the pan and cook for an additional 5 minutes to allow flavors to blend.
- Finish and serve: Garnish the dish by sprinkling fresh curry leaves on top. Serve hot with steamed rice or Indian flatbreads.
Notes
- Use Byadgi chillies for a spicier version, or reduce quantity to lessen heat.
- Do not overcrowd the pan while frying chicken to ensure even cooking and browning.
- Marinating chicken overnight enhances the flavor penetration and tenderness.
- Monitor the roasting closely to avoid burning the spices, which would add bitterness.
- Ghee adds authentic richness and flavor; substitute cautiously if needed.
- Serving suggestion: best enjoyed with plain steamed rice or soft Indian breads like roti or naan.
