Chicken Ghee Roast Masala

Chicken Ghee Roast Masala - Nutan Shenoy-Kini

Ing :-
11/2 kg chicken 

Juice of 2 limes 

1/2 kg curds 

11/2 tsp turmeric pwd 

Salt to taste 

45 bedgi chillies 

11/2 tbsp coriander seeds 

3/4 tsp jeera 

3 tsp peppercorns 

3/4 tsp methi seeds 

About 25 garlic flakes 

Lemon-size ball of tamarind (soaked in warm water) 

3 tsp sugar (optional...I havent added) 

Few curry leaves Coriander leaves for garnish. 

Ghee - 3/4 cup 

Method :- Marinate chicken with curds, salt & turmeric pwd & refrigerate for 2-3 hours. Dry roast bedgi chillies, coriander seeds, jeera, pepper & methi seeds. Cool and grind along with tamarind and garlic to a thickish paste. On a med-high flame in a pan,add half the ghee. When it heats up, add the chicken in approptiate lots and fry till almost done. Keep the residual ghee and marinade aside. To the same pan, add the remaining ghee & masala paste and fry for about 10 min till the masala leaves the sides of the pan. Add the residual marinade in quantity depending on whether you want it as an appetiser or a thickish masala-gravy. The more the marinade added, the more the masala. Again fry well after adding the residual marinade till masala leaves sides of pan. Add the fried chicken, salt and fry well till the chicken is well-coated with the masala. Now add curry leaves and sugar (optional) till the desired consistency is reached. Garnish with chopped coriander leaves & serve hot.