Chicken Ghee Masala Roast
19 March, 2016
If you have tender chicken meat and would love to cook it in a desi ghee mixed with awesome blend of spices - then this is a must try recipe. It is easy peasy, makes minimal use of ingredients with impactful flavors and will be a sure shot hit at home. Do give it a try and let me know your feedback!
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Ingredients
- Chicken - 500gms
- Kashmiri Red Chilli Powder - 3 tbsp
- Ginger Paste - 1/2 tbsp
- Garlic Paste - 1/2 tbsp
- Garam Masala - 1/2 tsp
- Juice of 1 lime
- Onion - 1 Large finely chopped
- Red Chilli powder - as per taste
- Whole black pepper corns - 1 tbsp
- Elaichi - 4
- Clove - 4
- Cinnamon stick - 1 inch
- Bay leaves - 2
- Tomato Puree - 1 cup
- Ghee - 4 tbsp
- Green Chilli - 5
- Curd - 3 tbsp
- Kasuri Methi - 1 tbsp
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Instructions
- Chicken - 750gms Kashmiri Red Chilli Powder - 3 tbsp Ginger Paste - 1/2 tbsp Garlic Paste - 1/2 tbsp Garam Masala - 1/2 tsp Juice of 1 lime Mix all the above ingredients and set aside for 1hr
- Heat 1 tbsp ghee in a large non stick wok/kadai and saute the onions until translucent
- Add the green chillies and the ginger garlic paste
- Next add the tomato puree
- Add 1/2 tbsp of coriander powder and stir well
- Cook the mixture until the oil seperates and the consistency reduces.On cooling, grind the tomato onion mixture and set aside
- In another kadai , heat ghee and add the dry whole spices
- Add the marinated chicken and cook till the meat starts to leave its own water for 15 mins on a low flame
- Once the stock reduces add 3 tbsp of curd
- Next add the ground masala , salt as per taste and stir well
- Close the vessel with a lid and let it cook for 20 mins on low flame
- Check for the spice and salt levels, adjust accordingly and add the Kasuri Methi
- Cook until the mixture reduces to a gravy like consistency and the oil separates
- Serve hot with plain rice/rotis
