Chicken Ghee Roast

This dish is from the Kundapur region in Karnataka. Perfectly cooked, succulent pieces of chicken in a spicy, red gravy with loads of ghee. Don’t try and substitute the ghee with anything else. It’s just won’t work! Ghee/ Clarified butter is what makes this dish yummylicious. This pairs perfectly with neer dosas or appams. Mmmmm Mmmmm! We were licking our fingers just to make sure we hadn’t left behind any of the delicious gravy!

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Chicken Ghee Roast

Ingredients

For the Marinade

  • 500 gms Boneless Chicken Breast/ Thigh cubed
  • 1 cup Yoghurt
  • 1 tsp Kashmiri Chilli powder
  • 1/4 tsp Turmeric
  • 1/2 tsp Ginger minced
  • 1/2 tsp Garlic minced
  • 1 tbsp Coriander powder
  • 1/2 tsp Pepper
  • 2 tbsp Lime juice
  • Salt

For the Gravy

  • 1/2 tsp Fennel seeds
  • 1/2 tsp Peppercorns
  • 1/2 tsp Cumin Seed
  • 1/8 tsp Fenugreek seeds
  • 1" stick Cinnamon
  • 4 Cloves Whole
  • 15-18 cloves Garlic depending on the size
  • 2 tsp Ginger minced
  • 2 tbsp Coriander powder
  • 2 tbsp Kashmiri Chilli powder
  • 2 tbsp Tamarind paste
  • 2 tsp Jaggery
  • 7-8 tbsp Ghee
  • 2 sprigs Curry Leaf

Instructions

For the Marinade

  1. To the chicken pieces add ginger garlic paste, red chilli powder, coriander powder, pepper powder, turmeric powder, lime juice, yoghurt and salt. Marinate the chicken for at least 1 hour.

For the Gravy

  1. In a pan, heat 1 tbsp of ghee and add the cinnamon stick, cloves, peppercorns, cumin seeds, fennel seeds, ginger paste and garlic pods and saute for 5 mins. To this add the fenugreek seeds, Kashmiri chilli powder, turmeric powder, coriander powder and saute well on low flame. Once this has cooled down, place in a grinder and grind until it forms a smooth paste.

For the ghee roast

  1. In the same pan, add 1 tbsp of ghee and add the marinated chicken. Cover and cook until the chicken is fully cooked and the yoghurt marinade thickens. Transfer this into a bowl and keep aside.
  2. In the same pan, heat the remaining ghee(6.5 tbsp), and add a few curry leaves. To this add the masala paste along with 1 cup of water and a small piece of jaggery. Cook this until the ghee appears on the sides and gravy thickens.
  3. Add the cooked chicken into this gravy and mix well. Cook for another 5 mins. Serve hot.

Recipe Notes

Optional: Garnish with chopped coriander leaves.

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