Chicken Litti, Ghee and Tomato Chokha

Ingredients

• 1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)

Instructions

1. 1

   Melt the Butter

   • Cut the unsalted butter into 1-inch cubes to ensure even melting.
   • Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
   • Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2. 2

   Simmer and Clarify

   • Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
   • First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
   • After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
   • Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
   • The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3. 3

   Strain the Ghee

   • Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
   • Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
   • Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
   • Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4. 4

   Cool and Store

   • Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
   • Once fully cooled and solidified, seal the jar with an airtight lid.
   • Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.

Ingredients

• 4 large Tomato (ripe and firm)
• 1 medium Onion (finely chopped)
• 4 cloves Garlic Cloves (finely minced)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (use cold-pressed for authentic pungent flavor)
• 3 tbsp Coriander Leaves (freshly chopped)
• 1 tsp Salt (or to taste)

Instructions

1. 1

   Roast the Tomatoes

   • Wash and thoroughly dry the tomatoes.
   • Place a wire rack (roti jali) over a medium-high gas flame. Place the tomatoes on the rack.
   • Roast for 12-15 minutes, turning them every few minutes with a pair of tongs, until the skin is completely charred and blistered, and the tomatoes are very soft and pulpy inside.
2. 2

   Cool and Peel

   • Carefully remove the hot tomatoes from the flame and place them on a plate.
   • Let them cool for 5-7 minutes, or until they are cool enough to handle.
   • Gently peel off the blackened skin. It should slide off easily. Discard the skin but retain any juices released by the tomatoes.
3. 3

   Mash and Combine

   • Transfer the peeled tomatoes and their juices to a mixing bowl.
   • Using a fork or a potato masher, mash the tomatoes into a coarse, chunky pulp. Avoid using a blender to maintain the rustic texture.
   • Add the finely chopped onion, minced garlic, green chilies, and chopped coriander leaves to the bowl.
4. 4

   Season and Serve

   • Pour the mustard oil over the mixture and add salt to taste.
   • Mix everything together thoroughly until well combined.
   • Let the chokha rest for at least 10 minutes to allow the flavors to meld together.
   • Serve at room temperature with litti, sattu paratha, or as a side with dal and rice.