Chicken Ghee Roast Bites

Instructions

1. 1

   Marinate the Chicken

   • In a medium bowl, combine the chicken pieces, curd, turmeric powder, lemon juice, and 0.5 tsp of salt.
   • Mix thoroughly until each piece of chicken is well-coated.
   • Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2. 2

   Prepare the Ghee Roast Masala Paste

   • Place both types of dried red chilies and the tamarind piece in a small bowl. Pour 1/2 cup of hot water over them and let them soak for 15-20 minutes to soften.
   • While the chilies soak, heat a small, dry pan over low-medium heat. Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds. Dry roast for 2-3 minutes, stirring constantly, until they become fragrant. Remove from heat immediately to prevent burning.
   • Transfer the soaked chilies, tamarind, roasted spices, and peeled garlic cloves to a blender or grinder.
   • Add 2-3 tablespoons of the chili-soaking water and blend to a smooth, thick paste. Add a little more water only if necessary to facilitate blending.
3. 3

   Cook the Chicken

   • Heat 2 tablespoons of ghee in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Once the ghee is hot, add the marinated chicken pieces in a single layer (cook in batches if needed to avoid overcrowding).
   • Sear the chicken for 7-8 minutes, turning occasionally, until it's golden brown on all sides and about 80% cooked through.
   • Remove the chicken from the pan and set it aside on a plate.
4. 4

   Roast the Masala and Finish the Dish

   • In the same pan, reduce the heat to low and add the remaining 2 tablespoons of ghee.
   • Add the prepared masala paste to the pan. Sauté on low heat for 8-10 minutes, stirring frequently. This slow roasting is crucial for flavor development.
   • Continue cooking until the paste darkens to a deep reddish-brown, the raw smell disappears, and you see the ghee separating from the masala at the edges.
   • Add the curry leaves, powdered jaggery, and the remaining 0.5 tsp of salt to the pan. Stir for one minute.
   • Return the seared chicken to the pan. Toss well to coat every piece evenly with the rich masala.
   • Continue to cook on low heat for another 5-7 minutes, until the chicken is fully cooked and the masala clings beautifully to the pieces.
   • Serve hot, garnished with a few fresh curry leaves if desired.