Ingredients:
Guntur dry Red Chilies 3-4
Kashmiri Dry Red Chili 3-4
Corainder Seeds 1 tbsp
Cumin Seeds 1 tbsp
Pepper Corns 1 tbsp
Fennel Seeds 1 tbsp
Fenugreek seeds 1 tsp
Cloves 3-4
Garlic 5-6 pieces
Ginger 1 inch piece
Tamarind Extract 2 tbsp
Thick Curd 1/2 cup
Turmeric 1/4 tsp
Lemon juice 1/2 tsp
Salt to taste
Chicken with bones 750 gms cut into bite size pieces
Ghee/Clarified butter 3 tbsp
Onio
Curry leaves 8-10
Method
1.Dry roast the Guntur red chilies,Kashimiri red chilies in a pan for 2-3 minutes and then keep it aside.Then in the same pan roast the other whole spices together viz.Coriander seeds,cumin seeds,pepper corn,fennel seeds,fenugreek seeds,cloves.Dry Roast all the spices until a nice aroma comes out of it.This will take another couple of minutes.
2.Cool down all the roasted spices and take it in a grinder jar along with garlic and ginger and tamarind extract.Add 2 tbsp of water and grind all of them into a fine paste.
3.Mix this spice paste into 1/2 cup of curd and 1/4 tsp of turmeric nicely.Add salt to taste.Whisk everything well.
4.Add this whisked marinate into our clean chicken pieces and coat the chicken pieces with this.Marinate the chicken pieces for 1 hour.
5.After 1 hour heat 3 tbsp of ghee in a deep dish and fry finely chopped onions.Fry till the onions are light in color.To this add the marinated chicken pieces along with the marinate.
6.Fry the chicken on low-medium flame.When the chicken gravy starts boiling adjust the seasoning and stir again.
7.After sometime the gravy will start thickening.To this add the curry leaves and mix well.Your ghee roast chicken is ready to serve.Enjoy this with Kerala Paratha or neer dosa.
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