Chicken Ghee Roast

Chicken Ghee Roast

Chicken Ghee Roast as name suggests is really a delicious and mouthwatering recipe. Marination of spices give it a perfect spicy taste. Serve it with naan and some dip.


INGREDIENTS:Chicken Roast 01

Chicken 800 gms dressed and cut into bite size pieces
Yogurt 1 cup
Red Chile powder 1 tsp
Turmeric 1/4 tsp
Ginger 1/2 Tsp paste
Garlic 1/2 Tsp paste
Coriander powder 1 Tbsp
Pepper 1/2 Tsp
Lime juice 2 Tbso
Salt 1.5 Tsp
Pepper 1/2 Tsp
Cumin Seed 1/2 Tsp
Cinnamon 1″ stick
Whole Cloves 4
Garlic 15 cloves
Ginger 1 grated
Coriander Seeds 2 Tbsp
Kashmiri Chile 6 seeded
Tamarind pulp 2 Tbsp
Mithoo Banaspati Ghee 7 Tbsp
Curry Leaf 10


Wash and cut chicken into bite size pieces and marinade it in yogurt, ginger and garlic paste, coriander powder, pepper powder, Red Chile powder, turmeric, 1 Tsp salt and lime juice. Keep the marinated chicken on table top for about an hour. In a pan heat 1 Tbsp Mithoo Banaspati ghee and add to it 15 garlic pods, pepper, cumin seeds, cinnamon, whole cloves, grated ginger, coriander seeds, and whole kashmiri red chilies. Fry this for about a minute and add the tamrind pulp to the pan and add about a cup of water. Allow the water to boil for about five minutes so that the masalas get soft. Cool down this mixture and make it into a fine paste. In a heavy bottom pan, add about 1/2 Tsp Mithoo Banaspati ghee and the marinated chicken along with the marinade. Cover and cook till the marinade thickens and the chicken cooks. In another heavy bottomed pan, heat the remaining Mithoo Banaspati ghee (about 5.5 Tbsp), temper with a handful of curry leaves and add the masala paste along with 1/2 Tsp salt. Allow the masala to get completely fried. Keep adding water so that the flavors from the aromatic spices blend with each other. The masala is done when you see Mithoo Banaspati ghee floating on top of the masala. Mix the cooked chicken with the fried masala and continue frying for about 10 minutes. The chicken should be completely cooked by now and should get coated with a thick layer of masala. You will also see the Mithoo Banaspati ghee floating along with the masala. Garnish with curry leaves or coriander and serve hot.

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