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Chicken Ghee Roast

This comforting chicken ghee roast combines bold spices and tender chicken for a delightful family meal, ideal for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Spice Mix
  • 15 pieces Kashmiri Chillies Choose bright red dried chillies for vibrant color.
  • 12 pieces Byadgi Red Chillies Use for a spicier version.
  • 15 pieces Pepper Corns
  • 1.5 tablespoons Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • 0.5 teaspoon Fenugreek Seeds Freshness is key; buy whole and grind them.
  • 15-20 cloves Garlic Cloves Fresh garlic will give bolder flavor.
  • 1 teaspoon Tamarind Paste 1 tsp tamarind soaked in water.
Main Ingredients
  • 1 kg Chicken, cut into pieces Opt for organic for better flavor.
  • 0.5 cup Ghee Use high-quality for best taste.
  • 1 teaspoon Salt
  • 2 teaspoons Sugar
  • 2 sprigs Curry Leaves

Method
 

Preparation
  1. Toast the Kashmiri and Byadgi chillies, peppercorns, coriander seeds, cumin seeds, and fenugreek seeds in a dry pan over medium heat for about 3-4 minutes until fragrant. Allow to cool.
  2. Blend the cooled spices with garlic and tamarind paste until smooth, adding a few drops of water if necessary to make a paste.
  3. Marinate the chicken pieces with the spice paste, salt, and sugar in a mixing bowl. Cover and let it marinate for at least 30 minutes.
Cooking
  1. Heat ghee in a large skillet over medium heat. Add the marinated chicken and cook for about 20 minutes, stirring occasionally, until cooked through and coated with a thick masala.
  2. Add the fresh curry leaves and stir for an additional 5 minutes, allowing their aroma to infuse the dish.
  3. Remove from heat and let it sit for a few minutes before serving.

Notes

Marinate chicken a day in advance for deeper flavor. Store leftovers in an airtight container for up to 3 days, freeze for up to 3 months.