Ghee Roast Chicken Recipe

The specialty of the recipe is the spice mixture prepared with lots of dry red chilies and ground spices, which makes it very masaledar. Ghee Roast Chicken is not exactly a curry chicken but rather a dry chicken. If you want to make it as a curry, you can first roast the chicken as per the below given recipe and then add it to a curry of your choice. As the name suggests, this recipe is prepared with loads of desi ghee and is finger-licking good.

Here’s a delicious Ghee Roast Chicken recipe:

Ingredients

For the Marinade:

• 500g chicken (with bone or boneless, as preferred)
• 1 cup yogurt
• 1 tbsp lemon juice
• 1/2 tsp turmeric powder
• Salt, to taste

For the Ghee Roast Masala:

• 2 tbsp ghee
• 8-10 dried red chilies (adjust to taste)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp black peppercorns
• 1/2 tsp fennel seeds
• 4-5 cloves
• 1-inch cinnamon stick
• 1/2 tsp fenugreek seeds
• 1 tbsp tamarind paste (or juice from half a lemon if tamarind isn’t available)
• 1 tsp jaggery or sugar (optional, for a hint of sweetness)

Other Ingredients:

• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2-3 tbsp ghee
• Fresh coriander leaves, chopped (for garnish)

Instructions

1. Marinate the Chicken:
   • In a bowl, mix the yogurt, lemon juice, turmeric powder, and salt. Add the chicken and coat it well. Let it marinate for at least 30 minutes, or up to 2 hours for extra flavor.
2. Prepare the Masala:
   • In a dry skillet over low heat, roast the red chilies, cumin, coriander, peppercorns, fennel, cloves, cinnamon, and fenugreek seeds for a few minutes, until they are fragrant.
   • Let it cool, then grind the roasted spices into a fine powder. Mix with tamarind paste (or lemon juice) and jaggery (if using), adding a little water if needed to form a thick paste.
3. Cook the Chicken:
   • In a heavy pan, heat 2-3 tbsp ghee over medium heat. Add chopped onions and sauté until golden brown.
   • Add ginger-garlic paste and sauté until the raw smell disappears.
   • Add the ground masala paste and cook, stirring continuously, until the oil begins to separate (about 5-7 minutes).
   • Add the marinated chicken and mix well to coat with the masala. Cook for 5-7 minutes on medium heat, stirring occasionally.
   • Lower the heat, cover, and cook for about 15-20 minutes until the chicken is fully cooked and tender. If needed, add a little water to prevent sticking, but the dish should remain fairly dry.
4. Finishing Touch:
   • Once the chicken is cooked, increase the heat slightly and let it roast in the masala for a few more minutes until it is a rich, dark color.
   • Garnish with chopped coriander leaves and a final drizzle of ghee if desired.