Easy Chicken Ghee Roast is a flavorful and delicious dish that is loved by many. While traditionally the chicken is marinated in a variety of spices and yogurt before cooking, it is still possible to make a tasty chicken ghee roast without marinating the chicken. This can be a great option when you’re short on time or don’t have all the necessary ingredients on hand.
Chicken ghee roast is a delicious and nutritious dish that is popular in Indian cuisine. Not only is it packed with flavor, but chicken is also an excellent source of protein, which is essential for building and repairing muscles. Additionally, the ghee used in the dish is a good source of healthy fats, which can help to improve brain function and reduce inflammation in the body.
How do I make Easy Chicken Ghee Roast?
Ingredients:
- 1/2 tbsp ginger garlic paste
- 1 inch piece of cinnamon stick
- 2 tbsp coriander seeds
- 8 small dried red chillies (or 4 large)
- 1/2 tsp black peppercorns
- 1 tsp tamarind paste
- 4 tbsp melted ghee
- 1.5 tsp cumin seeds
- 1 large onion, chopped
- 15 curry leaves
- 1 tsp Kashmiri chili powder
- 3/4 tsp turmeric powder
- 1 and 1/4 tsp salt
- 1.5 pounds (632 gms) chicken
- 2 tbsp Coriander leaves, for garnish
- 2 tsp water
METHOD –
First, dry roast the cinnamon stick, coriander seeds, dried red chillies, and black peppercorns in a pan until fragrant on medium heat. (About 2 to 3 minutes). Second, let it cool and grind the roasted spices along with tamarind paste and 2 tsp water to a fine powder.
COOK –
First, heat ghee in a pan and add cumin seeds and chopped onion. Second, saute until the onion is browned. Third, add the curry leaves and ginger garlic paste. Saute for 2 minutes.
Further, add the chicken and mix well. Furthermore, add salt, Kashmiri chili powder, and turmeric powder. Fry until the chicken is slightly browned, and then cover and cook on medium heat for 10 -1 5 minutes until cooked. Keep stirring occasionally to prevent sticking.
Once cooked add the ground masala and cook on medium heat for another 2 minutes. Stir well. Finally, turn off the heat, and garnish with coriander leaves. Serve hot with rice or naan.
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Kashmiri Aloo Matar – Instant Pot Potato Peas Curry
Moreover, try some of our other recipes. Also try some of our Instant Pot recipes.
Easy Chicken Ghee Roast
Ingredients
- 2 Chicken breasts 1.5 pounds (632 gms) boneless chicken
- 1 tsp tamarind concentrate
- 2 tsp water
Whole spices to dry roast
- 1 inch cinnamon stick (dalchini)
- 2 tbsp coriander seeds
- 8 whole dried red chili peppers (small, if using large use 4 or reduce if you cant tolerate spice)
- 1/2 tsp whole black peppercorns
Cook
- 4 tbsp ghee (clarified butter)
- 1.5 tsp cumin seeds
- 1 onion, small chopped finely (1 cup choped)
- 1/2 tbsp ginger garlic paste
- 15 curry leaves
- 1 tsp kashmiri chili powder
- 3/4 tsp ground turmeric
- 1 and 1/4 tsp salt
- 2 tbsp cilantro leaves (for garnish)
Instructions
Prep
- Dry roast the cinnamon stick, coriander seeds, dried red chillies, and black peppercorns in a pan until fragrant on medium heat. (About 2 to 3 minutes). Let it cool and grind the roasted spices along with tamarind paste and 2 tsp water to a fine powder.
- Rinse and chop the onions and cilantro finely.
- Chop the chicken to bite size pieces. (about 2 to 3 inches)
Cook
- Heat ghee in a pan and add cumin seeds. Once the cumin seeds sizzle add in chopped onion. Saute until the onion is golden. Then, add the curry leaves and ginger garlic paste. Saute for 2 minutes.
- Add the chicken and mix well. Furthermore, add salt, Kashmiri chili powder, and turmeric powder. Fry until the chicken is slightly browned, and then cover and cook on medium heat for 10 -15 minutes until cooked. Keep stirring occasionally to prevent sticking.
- Once cooked add the ground masala and cook on medium heat for another 2 minutes. Stir well. Finally, turn off the heat, and garnish with coriander leaves. Serve hot with rice or naan.