CHICKEN GHEE ROAST

While the quantity of ghee in this recipe appears spooky, it is also what gives it abundant flavour. The obvious rule here being, don’t be stingy with the ghee and use one of good quality.

Ingredients:

• Chicken – 1 kilogram (with bone) cut into small pieces
• Curd/ yogurt – 5 tablespoons
• Dry Kashmiri chillies – 10
• Dry Byadgi chillies (spicy) – 5
• Coriander seeds – 2 tablespoons
• Cumin seeds – 1 teaspoon
• Fennel seeds – 2½ teaspoons
• Cloves – 4
• Cardamom – 6
• Cinnamon -1″
• Peppercorns- 1 teaspoon
• Garlic flakes – 10
• Ginger – 2″
• Tamarind – a small marble-sized ball
• Ghee – 6 tablespoons
• Curry leaves – 10 leaves
• Onions – 2, chopped small
• Salt to taste
• Chopped Fresh Coriander to garnish

Method:

• In a kadhai/ wok dry roast both types of chillies until they are a deep red and no longer smell raw. Set aside.
• Next toss in the coriander seeds, cumin seeds, fennel seeds, cloves, cardamom, cinnamon, peppercorns and roast until fragrant.
• Grind together all the roasted spices, red chillies, garlic, ginger, tamarind and salt to a fine paste.
• Marinate the chicken in the ground paste and curd for an hour.
• With the kadhai on medium heat add 5 tablespoons of ghee followed by curry leaves and chopped onions. Fry until the curry leaves turn fragrant and immediately tip in all the marinated chicken.
• Cover the chicken with a well-fitting lid, turn down the heat to low and allow the chicken to cook for about 45 minutes or until cooked through.
• After 45 minutes turn up the heat to medium, continue cooking the chicken uncovered until the gravy thickens and just about coats the chicken. Stir the chicken around every once in a while.
• Serve garnished with a tablespoon of ghee poured over, chopped coriander, onion rings and rotis/ naan.