Chicken Ghee Roast

Chicken Ghee Roast - Anitha Shenoy

Ingredients:

Chicken-2 1/4 kg
Ghee-1/2 cup+1 cup + 2 tbsp
Lime-2,juice
Tamarind-double the marble size
Garlic-15-20 flakes
Ingredients to be marinated:
Turmeric powder-1 tsp
Salt- to taste
Curds-1/2 cup
Lime-2
To be roasted and ground:
Kashmiri chillies-50
Coriander seeds-fistful
Cumin seeds-1/2 tsp
Fenugreek seeds-10-12 seeds
Peppercorns-1tsp
Coconut oil or ghee-1 tbsp + 1tsp

To garnish:

Curry leaves-3 sprigs
Coriander leaves-3 tbsp,chopped
Method for the marination:
Cut the chicken into medium pieces and wash it well.
Marinate the chicken with all the ingredients mentioned int his list for 4 hours.
I marinated for 30 minutes approx.

Method for the masala:

Roast the Kashmiri chillies until crisp and keep it aside.
Roast the other ingredients mentioned in the list with 1 tsp oil or ghee in the same pan until brown in colour.
Cool the roasted ingredients and grind it with tamarind,garlic and water to a smooth paste.
Heat 1/2 cup ghee in a pan and roast the ground masala for 30 minutes and keep it ready.

Method:

Heat 1 cup ghee in a broad kadai and roast the marinated chicken in the ghee.
Lot of stock will be released,don't panic,close the lid and cook for 10 - 12 minutes or until half cooked.
Open the lid,higher the flame and reduce the stock.
When it is 3/4th reduced add the marinated chicken and mix it well,simmer for 10 minutes or more and add an additional 2-3 tbsp ghee if required and mix it.
Lastly garnish with curry leaves,coriander leaves and squeeze 2 limes to balance the taste and mix it.