What is Indian food without its spices? And the case of chicken ghee roast is no different. So watch & learn how to make Chicken Ghee Roast with chef Sneha Nair only on Get Curried
1 kg chicken
juice of 1 lemon
half bowl of yogurt
½ tsp of turmeric powder
10-15 dry red chillies
2 tsp black peppercorns
2 tsp coriander seeds
11/2 tsp cumin seeds
1 tsp fenugreek seeds
7- 8 garlic cloves
1/2 cup of ghee
11/2 tsp jaggery
Marinate the chicken with lemon juice, yogurt and turmeric powder and keep aside for an hour.
In a thick bottomed pan, roast the dry red chillies, black peppercorns, coriander seeds, cumin seeds and fenugreek seeds. Switch off the flame and let the spices cool down.
Add the roasted spices in a mixer jar. Add garlic cloves, tamarind water and grind the spices together to a fine paste.
In a pan add 1/4th cup of ghee and place the marinated chicken and cook it till the chicken is 70% done.
Add the remaining yogurt mix, in the pan, combine it with the oil and masalas and store it aside in a bowl.
In the same pan add the ground masala and let it cook on a low flame. Add 2 tbsp of ghee to the msala.
Add the yogurt stock, salt, jaggery and add the cooked chicken to the pan. Keep coating the chicken with the masalas on a low flame for 5 mins.
Add some curry leaves and the Chicken Ghee Roast is ready to be served!
Host: Sneha Nair
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Chicken ghee roast is a popular Tuluva Mangalorean Chicken recipe whose origins go back to a town, Kundapur, close to Udupi.Chicken ghee roast has a fiery red, tangy and spicy with a flavor of ghee roasted spices.