Monday, July 31, 2017

Ghee Roast Chicken

I love Ghee roast chicken whenever travel to India this is a sure one be ordered by my family in my fav restaurants in Bangalore, I never have attempted to try this until I stumbled upon this recipe here ...have changed the recipe a little bit , tried it , loved it and found it finger licking good comes close to the authentic ghee roast chicken typically served in restaurants. ......Hmmm just loved the meal family was in full compliments :D.....Do try this you will def fall in love with this royal dish  :D


1/2 kg chicken ( washed and cut into pieces )

1/4 cup curd /Yogurt

1/2 tsp haldi

juice of lemon

For Spice paste

10 - 12 Red chillies ( Mix of Kashmiri  chillies and the normal one)

1 tsp Black peppercorn

10-12 methi seeds

1 tbsp coriander seeds

1/2 tsp Jeera

1 tbsp oil  + 1 tbsp ghee to fry these spices

6- 8 big flakes of garlic

2 tsp tamarind paste

2 tbsp oil + 2tbsp ghee to cook chicken

2 tbsp coriander leaves (chopped)

1/4 tsp sugar (opt)

1 sprig of curry leaves

salt to taste


  • Marinate chicken with curd, haldi /turmeric powder , salt and lemon juice . Keep it aside for 2-3 hrs.
  • In a pan add in 1 tsp oil, 1/2 tsp ghee, red chillies, peppercorn, whole coriander seeds, Jeera, methi, fry these spices till you start getting nice aroma and make sure you do it on a low flame.
  • Then add in garlic , and fry for another 2-3 mins then switch off the flame and grind this with tamarind to a fine paste.
  • In a non stick pan add in 2 tbsp oil + 2 tbsp ghee and when it becomes hot add in curry leaves, masala paste and fry well till the masala leaves oil , Sprinkle a little sugar (opt) once it gets cooked well add in marinated chicken and cover and cook on the low flame till all the masala well incorporated with the chicken and it leaves out oil and you get a semi dry gravy . Check and add salt if needed.
  • Garnish with coriander leaves and toss well . serve with Ghee Rice / Paratha's awesome to taste

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