Chicken ghee roast is an excellent aromatic rich dish. It’s not typically roasted in the oven instead slow cooked with spices until tender. The key for that amazing flavor is to not go stingy with the amount of ghee you use. No adding oil, just good quality ghee!
500 gram chicken pieces
2 teaspoons cumin seeds
2 teaspoons coriander seeds
4 Kashmiri dry chilies
4 garlic cloves
1 inch ginger
1/2 cup yogurt
1/2 cup ghee
1 red onion, finely chopped
1 cinnamon stick
1/2 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon freshly cracked peppercorn
fresh cilantro leaves, finely chopped for garnish
Dry roast half of the whole spices (cumin seeds, coriander seeds and Kashmiri dry chilies). Once cooled, grind it to a powder.
Marinate the chicken with the spice powder, salt, pepper and yogurt. Let it rest for at least 4 hours or overnight, for the best result.
Now grind remaining half of the spices (cumin seeds, coriander and Kashmiri dry red chilies) along with garlic and ginger to a thick paste. Add little water, if required.
In a heavy bottom saucepan, heat ghee. Scatter the cloves along with cinnamon stick. Next, toss the chopped onion; sprinkle salt, turmeric powder and cook until it’s softened. Then, pour the spice paste and cook for a couple of minutes. Transfer the marinated chicken to the pan and give a mix. Cover the pan and let it simmer for about 20 minutes. Toss once in between and add chili powder. As there is yogurt in the marinade, you might not need any water but do sprinkle a little, if it gets too dry or starts sticking at the bottom of the pan. Once the chicken is cooked through, check for taste and add extra salt, if required. Squeeze the lemon juice and give it a mix. Scatter the cilantro leaves for garnish and serve warm with your choice of bread.
Read full post: Chicken Ghee Roast