Chicken Ghee Roast is one of the most popular and much loved dishes. It is a semi-dry dish made using chicken, freshly grounded masala which bursts ghee flavor in every bite you eat and would definitely satisfy your taste buds.
This can be served as an appetizer and even as a side dish with Jeera Rice, Paneer Paratha, Gobi Paratha.
HOW TO MAKE CHICKEN GHEE ROAST?
- Marinate the chicken with curd, lemon juice, salt and ginger-garlic paste for 30 minutes.
- Heat a pan on medium heat, add the whole spices and red chillies until they are fragrant.
- Once the roasted chillies and other whole spices are cooled, transfer them to a blender and grind a smooth paste by adding little water.
- Transfer the paste to the marinated chicken and allow to marinate for another 30 minutes.
- In a wide bottomed pan, heat up the ghee, and add the curry leaves, and let it roast lightly for 2-3 minutes.
- Then add the chopped onions, a little salt to cook down the onions faster, and roast on medium flame for 8-10 minutes, till the onions turn translucent. No need to brown the onions for ghee roast.
- Next add the marinated chicken, mix well, and cook on medium flame (stirring intermittently) for 30 minutes or so, till the chicken is fully cooked.
- The masala has now been reduced and the oil has been separated.
- Add fresh curry leaves and mix well, cook for further 2-3 minutes and switch off the flame.
TIPS TO MAKE PREFECT GHEE ROAST:
Some of the tips to keep in mind while making chicken ghee roast,
- You can use boneless or bone chicken for this recipe.
- Just don’t skimp on the ghee as it adds flavor to this recipe. Don’t replace oil for ghee.
- Marinate the chicken for at least 1 hour for better flavor.
- Adjust the chilli as per your spice level. Kashmiri dry red chilies mainly add the fiery red color. It doesn’t add a lot of heat.
- I like to serve it semi-dry dish but if you like to make it as a gravy, add more water to it.
- Try to use thick curd, which is not very sour.
- Do not use more of fenugreek seeds as they tend to make bitterness.
- Fresh grounded masala will gives nice tastes to this recipe.
SERVING SUGGESTIONS:
Serve this Chicken Ghee Roast with steamed rice, jeera rice, roti, parathas or dosa.
MORE CHICKEN RECIPES TO TRY:
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
Chicken Ghee Roast
Chicken Ghee Roast is one of the most popular and much loved dishes. It is a semi-dry dish made using chicken, freshly grounded masala which bursts ghee flavour in every bite you eat and would definitely satisfy your taste buds!
Ingredients
1st Marination:
- 2 lbs chicken
- 2 tbsp curd
- Salt to taste
- 1 tbsp lemon juice
- 2 tbsp ginger- garlic paste
Dry Roast Masala:
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp fennel seeds
- 1/2 tsp fenugreek seeds
- 2 tsp pepper
- 4 red chilli
- 3 kashmiri red chilli
- 3 cloves
- Small piece cinnamon
Ghee Roast:
- 1/4 cup ghee
- 1 cup onions finely chopped
- 10 sprig fresh curry leaves
Instructions
- Marinate the chicken with curd, lemon juice, salt and ginger-garlic paste for 30 minutes.
- Heat a pan on medium heat, add the whole spices and red chillies until they are fragrant.
- Once the roasted chillies and other whole spices are cooled, transfer them to a blender and grind a smooth paste by adding little water.
- Transfer the paste to the marinated chicken and allow to marinate for another 30 minutes.
- In a wide bottomed pan, heat up the ghee, and add the curry leaves, and let it roast lightly for 2-3 minutes.
- Then add the chopped onions, a little salt to cook down the onions faster, and roast on medium flame for 8-10 minutes, till the onions turn translucent. No need to brown the onions for ghee roast.
- Next add the marinated chicken, mix well, and cook on medium flame (stirring intermittently) for 30 minutes or so, till the chicken is fully cooked.
- The masala has now been reduced and the oil has been separated.
- Add fresh curry leaves and mix well, cook for further 2-3 minutes and switch off the flame.
Notes
- You can use boneless chicken or with bone, both versions tastes amazing!
- Just don’t skimp on the ghee as it adds flavor to this recipe.
- Marinate the chicken for at least 1 hour for better flavor.
- Adjust the chilli as per your spice level. Kashmiri dry red chilies mainly add the fiery red color. It doesn’t add a lot of heat.
- I like to serve it semi-dry dish but if you like to make it as a gravy, add more water to it.
- Try to use thick curd, which is not very sour.
- Do not use more of fenugreek seeds as they tend to make bitterness.
- Fresh grounded masala will gives nice tastes to this recipe.
Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!
