Description
Chicken Ghee Roast is a classic and flavorful South Indian dish where marinated chicken is fried in aromatic spices and rich ghee until tender and coated in a luscious, deep reddish-maroon masala. This recipe features a blend of dry-roasted Kashmiri and Byadgi red chillies, garlic, and a host of whole spices, blended into a smooth paste then cooked to perfection. The slow cooking in ghee enhances the savory flavors and adds a rich, rustic taste ideal for serving with rice or Indian breads.
Ingredients
Spices and Paste
- 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
- Masala Preparation: Dry roast the whole spices including peppercorn, coriander seeds, cumin seeds, and fenugreek seeds on medium flame for 2-3 minutes until aromatic and the raw smell disappears. Transfer these to a plate. Add the Kashmiri and Byadgi dry red chillies and roast for another 2-3 minutes while stirring constantly to avoid burning. Transfer to a plate and allow to cool. Then roast garlic cloves for 2-3 minutes and set aside to cool.
- Blend Masala: Once the spices and garlic have cooled, transfer them to a mixer jar. Add tamarind paste and blend everything into a thick, smooth paste, adding 3-4 teaspoons of water gradually as needed to achieve the consistency. Set the masala paste aside.
- Marinate Chicken: Take 2-3 tablespoons of the prepared masala and coat the chicken pieces thoroughly. Cover and marinate the chicken for at least 2 hours, preferably overnight in the refrigerator for best flavor development.
- Rest Chicken: Remove the marinated chicken from the refrigerator at least 30 minutes prior to cooking to bring it to room temperature.
- Fry Chicken: Heat half the ghee in a large pan or kadhai. Add the chicken pieces in batches without overcrowding the pan. Fry chicken pieces for 3-4 minutes on each side until partially cooked and golden. Use tongs to carefully remove the chicken and set aside.
- Cook Masala: In the same pan, add the remaining ghee followed by the reserved masala paste. Fry the masala mixture on medium heat, stirring frequently until the moisture evaporates and the masala thickens, about 6-8 minutes.
- Allow Ghee to Separate: Continue cooking the masala until it turns a deep reddish-maroon color and you see the ghee begin to separate and rise to the top.
- Add Chicken Back: Return the fried chicken pieces to the pan and sprinkle with salt and sugar. Mix well so the masala completely coats the chicken. Cover the pan and cook for an additional 5 minutes to allow the flavors to meld and the chicken to finish cooking.
- Serve: Garnish with fresh curry leaves and serve the Chicken Ghee Roast hot with steamed rice or Indian bread of your choice.
Notes
- Marinating the chicken overnight enhances flavor dramatically but a minimum of 2 hours is required.
- Do not burn the dry-roasted spices; keep stirring constantly during roasting.
- Adjust the quantity of red chillies to control the heat level to your preference.
- Use fresh ghee for the best authentic taste and richness.
- Allowing the ghee to separate in the masala is key to the signature texture and flavor of the dish.