Chicken Ghee Roast

Instructions

1. 1

   In a bowl, combine the chicken pieces with yogurt, turmeric powder, lemon juice, and 0.5 tsp of salt. Mix well to coat all the pieces evenly. Cover and let it marinate for at least 30 minutes in the refrigerator.

2. 2

   Soak both types of red chilies in hot water for 15 minutes to soften them. Drain and set aside. In a dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds. Roast for 2-3 minutes until they become aromatic. Be careful not to burn them. In a blender, combine the soaked red chilies, roasted spices, garlic cloves, ginger, and tamarind paste. Add a few tablespoons of water and grind to a very smooth, thick paste. Set aside.

3. 3

   Heat 4 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until it turns golden brown. Add the prepared ghee roast masala paste and cook for 5-7 minutes, stirring continuously, until the raw smell disappears and you see ghee separating from the sides of the masala. Add the marinated chicken to the pan. Mix well to coat the chicken with the masala. Sauté on medium-high heat for 5-6 minutes until the chicken is lightly seared.

4. 4

   Add 0.5 cup of water, the remaining 0.5 tsp of salt, grated jaggery (if using), and curry leaves. Stir everything together. Bring to a simmer, then reduce the heat to low. Cover the pan and cook for 15-20 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking. Once the chicken is cooked, remove the lid and increase the heat to medium. Sauté for another 3-4 minutes until the gravy thickens and clings to the chicken pieces, achieving a semi-dry consistency. Drizzle the remaining 1 tbsp of ghee over the top. Serve hot.