Chicken Ghee Roast | Authentic & Aromatic Chicken Masala Recipe
Chicken 1 kg
Yogurt 1/2 cup
Turmeric 1/4 tsp
Lemon juice 1/2 tbsp
Salt to taste
Cumin Seed 1/4 tsp
Fenugreek seeds 1/4 tsp
Red chillies 5-6
Garlic 8-10 cloves
Coriander Seeds 2 tbsp
Kashmiri Chile 6 seeded
Tamarind (Small gooseberry sized)
Jaggery 1 tbsp
Some curry leaves
Coat the chicken with turmeric, lemon juice, salt and yoghurt. Allow it to sit in the marinade for 2 hours.
Heat the 1 tsp ghee in a pan, roast peppercorns, cumin seed, fenugreek seeds, cloves, coriander seeds & red chillies.
Let it cool down completely then add garlic, tamarind & a little water.
Make it into a fine paste, keep that aside.
Heat the 1 tsp ghee in a pan, add marinated chicken and cook for 5 mins.
Separate the chicken and liquid (keep the liquid for later use).
Heat the 2 tsp ghee, add the masala paste and a little water.
Cook for a min and then add chicken, cook for 5 mins.
Add leftover liquid and salt.
Cook the chicken. (Chicken should get coated with a thick layer of masala).
Add jaggery and mix.
Then add curry leaves mix well and serve.