Description
Chicken Ghee Roast is a flavorful and aromatic South Indian dish featuring marinated chicken cooked to perfection in a rich and spicy ghee-based masala. The dish is known for its deep red color, intense flavors from dry roasted Kashmiri and Byadgi red chillies, and the luscious texture imparted by ghee. This recipe involves marinating the chicken in a spicy paste, frying it, and then simmering it in a well-cooked masala until the ghee separates, resulting in a deliciously rich and aromatic meal perfect for any occasion.
Ingredients
Spices and Paste
- 15 Kashmiri Chillies
- 12 Byadgi Red Chillies (Spicy Version)
- 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: In a frying pan over medium flame, dry roast the peppercorns, coriander seeds, cumin seeds, and fenugreek seeds for 2-3 minutes until fragrant and the raw smell fades. Transfer these to a plate. Then, dry roast the Kashmiri and Byadgi red chillies for 2-3 minutes, stirring continuously to avoid burning. Transfer to another plate and allow all spices to cool.
- Roast garlic: Add garlic cloves to the pan and roast for 2-3 minutes until golden and aromatic. Allow to cool with the other spices.
- Prepare masala paste: Transfer the cooled roasted spices and garlic to a mixer jar. Add tamarind paste and blend to a smooth paste, adding 3-4 teaspoons of water gradually to achieve a thick and smooth consistency. Set the masala paste aside.
- Marinate chicken: Take 2-3 tablespoons of the masala paste and coat the chicken pieces thoroughly. Cover and refrigerate to marinate for at least 2 hours, preferably overnight for enhanced flavor.
- Bring chicken to room temperature: Remove the marinated chicken from the refrigerator at least 30 minutes before cooking to temper it.
- Fry chicken: Heat half of the ghee in a large pan or kadhai. Add chicken pieces in batches, being careful not to overcrowd the pan. Fry each piece for 3-4 minutes on each side until lightly browned. Use tongs to remove the chicken and set aside.
- Cook masala paste: In the same pan, add the remaining ghee and the leftover masala paste. Fry the masala on medium heat for 6-8 minutes, until the water evaporates and the mixture thickens.
- Allow ghee to separate: Continue cooking until the masala thickens, turns deep reddish maroon, and ghee starts separating and appearing on top of the masala.
- Combine chicken and masala: Return the fried chicken pieces to the pan. Add salt and sugar, then mix thoroughly to coat the chicken evenly with the masala. Cover the pan and cook for 5 more minutes to let flavors meld.
- Garnish and serve: Sprinkle fresh curry leaves over the cooked chicken ghee roast and serve hot as a main course, ideally accompanied by rice or Indian breads.
Notes
- Using both Kashmiri and Byadgi chillies balances heat and color, but you can adjust quantities for preferred spice level.
- Marinating overnight ensures deeper flavor absorption in the chicken.
- Do not overcrowd the pan when frying chicken to ensure even cooking and browning.
- Allowing the ghee to separate in the masala is key to achieving authentic taste and texture.
- Serve immediately for best taste; leftovers can be refrigerated and reheated gently.
