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Chicken Ghee Roast Recipe

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Chicken Ghee Roast is a flavorful and spicy Indian dish from the coastal Karnataka region. It features marinated chicken cooked in a rich, aromatic roasted masala paste made from Kashmiri and Byadgi chillies, whole spices, garlic, and tamarind, all brought together with generous ghee. The roasting process intensifies the deep red color and complex flavors, resulting in a luscious, spicy curry that pairs beautifully with rice or Indian breads.

Ingredients

Spices and Masala

  • 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

  1. Dry roast the spices: Add peppercorns, coriander seeds, cumin seeds, and fenugreek seeds to a frying pan. Dry roast on medium flame for 2-3 minutes until fragrant. Transfer to a plate. Then dry roast the Kashmiri and Byadgi dry red chillies for 2-3 minutes, stirring continuously to avoid burning, and transfer to a plate to cool. Add garlic and roast for 2-3 minutes.
  2. Blend the masala paste: Once the roasted spices and garlic have cooled, transfer them to a mixer jar. Add tamarind paste and blend the mixture to a smooth paste, adding 3-4 teaspoons of water gradually as needed to achieve a thick, smooth consistency. Set aside.
  3. Marinate the chicken: Add 2-3 tablespoons of the prepared masala paste to the chicken and mix thoroughly. Cover and marinate for at least 2 hours; for best flavor, marinate overnight in the refrigerator.
  4. Bring chicken to room temperature: Remove the marinated chicken from the refrigerator about 30 minutes before cooking to let it come to room temperature.
  5. Fry the chicken: Heat half of the ghee in a large pan or kadhai. Cook the chicken in batches without crowding the pan, frying for 3-4 minutes on each side until partially cooked. Use tongs to remove chicken pieces and keep aside.
  6. Cook the masala: In the same pan, add the remaining ghee along with the reserved masala paste. Fry on medium heat for 6-8 minutes until the masala thickens, water evaporates, and it turns a deep reddish maroon color with ghee separating and rising to the top.
  7. Combine chicken and masala: Add the fried chicken pieces back into the pan with salt and sugar. Mix well to coat the chicken evenly with the masala. Cover and cook for 5 minutes to allow flavors to meld.
  8. Garnish and serve: Sprinkle curry leaves over the finished Chicken Ghee Roast and serve hot, ideally accompanied by steamed rice or Indian breads.

Notes

  • Marinating overnight enhances the flavor and tenderness of the chicken significantly.
  • Use fresh ghee for the best aroma and taste.
  • Maintain a medium flame during roasting and frying to prevent burning the spices and chicken.
  • Kashmiri chillies provide vibrant color with moderate heat; Byadgi chillies increase spice level.
  • This dish is best served fresh and hot.

Find it online: https://cookedbysarah.com/chicken-ghee-roast-recipe/