Chicken Ghee Roast

Ingredients:

Chicken                    --  1 kg
Curd                           --  ½ cup, thick yogurt
Turmeric powder --  ½ tsp
Lemon juice            --  1 tbsp
Salt                              --  to taste
Dry red chilies        --  8 - 10
Black peppercorns -- 7 - 8
Cloves                         --  3
Fenugreek seeds     --  pinch
Coriander seeds      --  1 ½ tbsp
Cumin seeds             --  ½ tsp
Garlic flakes              --  7-8
Tamarind paste       --  ½ tbsp
Jaggery                       --  2 tsp, optional
Curry leaves             --  1 sprig
Ghee                             --  6 tbsps or more as required to roast
Shallots                       --  10 - 15, optional

Preparation:

Clean and cut the chicken into medium size pieces. Marinate with curd, turmeric powder, lemon juice and half a tsp of salt Keep aside for 3 hours or overnight in the refrigerator.

Dry roast the red chilies on low flame for 2 mts. Make sure not to burn them. Remove from fire and keep aside.
In the same pan, add a tsp of ghee and roast, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 2 -3 minutes. Remove from fire and cool.
Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. Keep aside.

Heat 2 tbsp of ghee in a heavy bottomed vessel and add the marinated pieces of chicken. Cook for until the chicken in 75% cooked.
Remove the sauteed chicken pieces and keep aside. Save the stock in a bowl.

        

In the same pan, add the remaining ghee. If using shallots, add the chopped shallots and curry leaves and fry until they are golden brown.Add the ground paste. Saute on low to medium flame until the ghee separates.

Add the chicken pieces and mix well. Add the saved stock, jaggery and salt and cook on medium flame. Fry it till the masala dries up and the chicken pieces is coated well with masala.

Garnish with more curry leaves and serve hot with any rice of your choice.

Recipe Courtesy: Sailus Kitchen