Easy Chicken Ghee Roast

Shilpa

Easy Chicken Ghee Roast

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.

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Prep Time 2

Cook Time 15

Servings: 4

Course: Lunch or Dinner

Cuisine: Indian Food

Ingredients Method

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)

Method

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.