Chicken Ghee Roast
(I would say that this is more “Slow Cook” than “Roast”.)
Original Recipe from: Chicken Ghee Roast (Facebook video) by Chef Sanjyot Keer
Below is just my short-hand version for myself.
Substitute or adj. qty according to personal preference
Pan Roast Dry Spices & Blend All
(blend all till smooth paste)
- few dry red chilli (pan roasted for 2-3 mins)
- black peppercorns – 1T
- coriander seeds – 1T
- cloves – 3 to 4
- cumin/jeera seeds – 1T
- fennel seeds – 1T
- fenugreek/methi seeds – 1T
- +
- garlic – 5 to 6 cloves
- ginger – 1in
- tamarind water – 2T
- water – 2T
Chicken
- cut into bit sizes (about 750g)
Marinate (at least 1 hour)
- chicken
- blended paste
- ½ cup curd/yoghurt
- turmeric powder – ¼ tsp
- black pepper – ¼ tsp
- salt to taste
- lemon juice – ½ tsp
For Frying
- ghee – 3T
- onion – med., chopped
- palm sugar/jaggery – 3T
- salt to taste
Garnish & Accompaniments (opt)
- lemon slices
- red onion slices
- cucumber
- roti
Steps (summary)
1) Ghee into hot pan. Then onions; fry till translucent.
2) Add marinated chicken pieces.
3) Add sugar & salt.
4) Cook on medium heat, stirring occasionally till completely cooked.
5) Add in fresh curry leaves (or bay leaves, parsley) just before turning off heat and serving.
Note: I actually cooked this with Coconut Oil as there was no ghee in the house at the time. And I used Greek Yoghurt rather than curd. And I call this my “Slow Cooked Indian Chicken”.
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