Chicken Ghee Roast

chicken-ghee-roast

If you are a non-vegetarian, chicken and mutton usually takes centre stage during the Deepavali period. Instead of the usual curries, try this recipe. It is spicy, a bit tangy and can be kept unrefrigerated for up to 12 hours as long as you heat it up at least twice during the day.

Preparation time: 1.5 hours

Cooking time: 25 minutes

Serves:   6

1 kg chicken, skinned and cut into bite size pieces

200 ml yoghurt

100 g ginger-garlic paste

1 ½ tablespoons chilli powder

2 tablespoons coriander powder

1 teaspoon turmeric powder

1 teaspoon freshly ground black pepper

1 ½ teaspoons salt

2 tablespoons lime juice

4 tablespoons Thirumala Ghee

2 X 3cm cinnamon sticks

5 cloves

2 star anise

5 cardamoms

1 teaspoon fennel seeds, pounded coarsely

1 teaspoon cumin seeds, pounded coarsely

2 large onions, finely sliced

2 green chillies, slit lengthwise

2 sprigs curry leaves

50 g tamarind mixed with 100 ml water and strained

1 teaspoon grated jaggery or sugar

METHOD

  1. Place the first nine ingredients into a bowl and combine well. Let the chicken marinate for 1 hour.
  2. Heat Thirumala Ghee and fry the cinnamon, cloves, star anise and cardamoms till aromatic.
  3. Add in the fennel and cumin seeds. Once it becomes aromatic, add in the sliced onions, green chillies and the curry leaves.
  4. Sauté over medium heat till the onions turn golden brown.
  5. Add in the marinated chicken pieces. Cook it, stirring frequently till it changes colour.
  6. Add in the tamarind water and the jaggery. Carry on cooking till chicken is completely cooked and coated with a thick layer of masala. You will also see the ghee floating along with the masala.
  7. Serve with rice or breads.

 

 

 

 

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