Aromatic Chicken Ghee Roast: A Flavorful Indian Recipe
1 hour 50 minutes
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About Aromatic Chicken Ghee Roast: A Flavorful Indian Recipe
Transport your taste buds to India with this incredibly aromatic Chicken Ghee Roast! Imagine tender chicken bathed in a symphony of spices, then slow-cooked in fragrant ghee until it melts in your mouth.This authentic recipe is surprisingly easy to follow, making it perfect for a busy weeknight or a celebratory feast. The rich, savory flavors will tantalize your senses and leave you craving more.Serve this flavorful Chicken Ghee Roast with fluffy basmati rice or warm rotis for a truly satisfying and unforgettable Indian meal.
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Recipe Time & More
Prep1 hour 10 minutes
Cook40 minutes
Total1 hour 50 minutes
Ingredients
For the Chicken Marinade
- 750 gm Chicken
- 3 tbsp Kashmiri Chili Powder red
- 1/2 tbsp Ginger Paste
- 1/2 tbsp Garlic Paste
- 1/2 tsp Garam Masala
- 1 Lemon juiced
For the Masala Base
- 1 Onion finely chopped, large
- 5 Chillies green
- 1 cup Tomato Purée
- Chili Powder red, to taste
For the Ghee Roast
- 4 tbsp Ghee
- 1 tbsp Peppercorns black, whole
- 4 Cardamom Pods
- 4 Cloves
- 1 inch Cinnamon Stick
- 2 Bay Leaves
- 3 tbsp Yogurt
- 1 tbsp Dried Fenugreek Leaf
For Serving
Instructions
- In a bowl, combine the chicken, Kashmiri red chili powder, ginger paste, garlic paste, garam masala, and lemon juice. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 1 hour. This allows the chicken to absorb the flavors of the marinade.
- Heat 1 tablespoon of ghee in a large, non-stick wok or kadai over medium heat. Add the chopped onions and sauté until translucent and softened. This builds the flavor base of the dish.
- Add the green chilies and ginger-garlic paste to the pan. Sauté for a minute until fragrant.
- Add the tomato purée and red chili powder to taste. Stir well to combine.
- Cook the mixture until the oil separates and the consistency reduces. This intensifies the flavors and creates a rich masala base. Once cooled, grind the tomato-onion mixture to a smooth paste and set aside.
- In another kadai or pot, heat the remaining ghee over medium heat. Add the whole spices—black peppercorns, cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.
- Add the marinated chicken to the pot. Cook for about 15 minutes over low heat, stirring occasionally, until the chicken starts to release its juices.
- Once the chicken stock reduces, add the yogurt and stir well.
- Add the ground masala paste and salt to taste. Stir well to coat the chicken evenly.
- Cover the pot and let it simmer for 20 minutes over low heat, or until the chicken is cooked through and tender.
- Check the seasoning and adjust salt and spices as needed. Stir in the kasuri methi for a final touch of flavor.
- Continue cooking until the mixture reduces to a gravy-like consistency and the oil separates. This indicates that the flavors have melded beautifully.
- Serve the Aromatic Chicken Ghee Roast hot with plain rice or rotis.
Recipe Notes
Expert Tips
- For a richer flavor, use bone-in, skin-on chicken thighs. Remove the skin before serving.
- Adjust the amount of chili flakes to control the spiciness level according to your preference.
- Don't overcook the chicken. It should be cooked through but still juicy.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop.
Also See
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Recipe Nutrition
Calories: 431kcalCarbohydrates: 22gProtein: 21gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 106mgSodium: 372mgPotassium: 719mgFiber: 8gSugar: 7gVitamin A: 2264IUVitamin C: 33mgCalcium: 95mgIron: 4mg
Jyothi Varne
Articles: 31
3 Comments
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This looks so good! Appreciate the share.
Such an enticing dish! Thanks for the recipe.
Absolutely delicious! Can’t wait to try it.