Ingredients
- 1kgChicken (curry cut pieces)
- 1/3cupGhee
- 3sprigsCurry leaves
- 1tspBlack Mustard Seeds
- 2medium-sized Onions (finely chopped)
- 1tbspJaggery Powder (adjust to taste)
For Dry Roast
- 12Dry Kashmiri Red Chillies
- 5Dry Red Chillies
- 1tbspCoriander Seeds
- 1tspCumin Seeds
- 1tbspFennel Seeds
- 1tbspBlack Peppercorns
- 1in- Cinnamon Stick
- 1flower Mace
For Marination
- 1tbspGinger-Garlic Paste
- 1tspTurmeric Powder
- 1/2tbspSalt (to taste)
- 3tbspLemon Juice
- 1/2cupYogurt
- 1tbspGhee
How to make Chicken Ghee Roast
Rinse the chicken pieces thoroughly and place them in a sieve or strainer to remove excess water.
Dry roast the Kashmiri red chillies, dry red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves and cinnamon stick until fragrant over low-medium heat. Allow the roasted spices to cool, then grind them into a fine powder.
Marinate the chicken pieces with the ground spices, ginger garlic paste, turmeric powder, lemon juice, yogurt, salt and ghee. Prick the chicken with a knife or fork. Let it rest for at least 1-2 hours, or preferably overnight for the flavours to absorb into the chicken.
Heat ghee in a heavy-bottomed pan or wok over medium-high heat.
Add black mustard seeds and let them splutter.
Add the finely chopped onions and curry leaves, sauteing until the onions turn a golden brown colour.
Add the marinated chicken to the wok, mix well and cook for a few minutes. Simmer, cover and cook for 10-15 minutes until the chicken is halfway done.
Add jaggery powder (gur) to the wok, mix and continue cooking until the chicken is well-cooked and the ghee starts to separate.
Garnish the dish with fresh coriander leaves and serve hot with roti, naan or rice.
Tips & Tricks
Adjust spice levels based on your taste preferences.
The addition of jaggery provides a touch of sweetness, balancing the spiciness.
This recipe yields 4-6 servings.
FAQS
How do I properly marinate chicken for Chicken Ghee Roast?
To marinate chicken for Chicken Ghee Roast, rinse the chicken pieces thoroughly and dry them. Then, mix ground spices, ginger-garlic paste, turmeric powder, lemon juice, yogurt, salt, and ghee in a bowl. Prick the chicken with a knife or fork to help the marinade penetrate. Coat the chicken well with the marinade and let it rest for at least 1-2 hours, or preferably overnight for the best flavor absorption.
What are some good side dishes to serve with Chicken Ghee Roast?
Chicken Ghee Roast pairs beautifully with Indian breads like roti or naan, as well as steamed rice or jeera rice. You can also serve it with a side of cucumber raita or a fresh salad to balance the richness of the dish.
Can I make Chicken Ghee Roast without ghee?
Yes, you can substitute ghee with other cooking oils like coconut oil or vegetable oil if you're looking for a dairy-free option. However, keep in mind that ghee adds a unique flavor and richness to the dish, so the taste may vary slightly with different oils.
How should I store leftover Chicken Ghee Roast?
To store leftover Chicken Ghee Roast, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 2-3 months. Reheat thoroughly before serving.
Is Chicken Ghee Roast suitable for a gluten-free diet?
Yes, Chicken Ghee Roast is naturally gluten-free as it does not contain any wheat or gluten-containing ingredients. Just ensure that any side dishes you serve with it, like rice or gluten-free naan, are also gluten-free to maintain dietary compatibility.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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