Chicken Ghee Roast
This one is definitely not for the faint hearted (read: delicate stomach). Only those with a ‘brawny-tummy’ should go for this. People used to Kolhapuri and Goan food will freak out on this, for the rest of you, here’s a disclaimer… make it at your own risk ;-)
1 kilo chicken (cut to medium pieces)
Juice of 1 lemon
100 grams curds/yogurt
1 teaspoon turmeric powder
Salt to taste
30 long red chilies (Kashmiri)
8 small red dry chilies or dry red Gavran chilies
1 tablespoon coriander seeds
¾ teaspoon cumin seeds
2 teaspoons peppercorns
½ teaspoon fenugreek seeds
15 large garlic flakes
A small one inch ball tamarind
1 cup ghee
5½ teaspoons sugar
Few curry leaves
2 tablespoons coriander leaves, chopped
|Pic taken with flash 'on'|
- Marinate chicken in yogurt/curds, salt, turmeric powder and lemon juice. Refrigerate for 4 hours or more.
- Soak the tamarind in 3 tablespoons hot water.
- Roast long and small red chilies, coriander seeds, cumin seeds, peppercorn and fenugreek seeds and grind along with tamarind and garlic to thick and fine paste.
- Place a large pan on medium high flame and add 1/4 cup ghee, when ghee is hot add all the marinated chicken and cook till almost done. Transfer the chicken to a vessel. Reserve the liquid released by the chicken in the separate bowl. Keep this aside.
- To the same pan add remaining ghee and add the masala paste, fry for 5 to 7 minutes till the raw smell disappears and oil leaves the side of the masala.
- Now add the fried chicken, check for seasoning balance, and half cup of reserved liquid. Fry for 5 to 7 minutes till the masala dries up.
- Now add sugar, curry leaves and coriander leaves. Take off flame and serve.
- This is an extremely hot (spicy) dish so if you are planning to use the amount of chilies mentioned you're going to need a fire brigade to douse the fire within. If you aren't used to spicy stuff I would advise you to reduce the quantity of chilies.
- As in regard to marinating the chicken for 4 hours or more, I concentrated on the word ‘more’ and marinated it overnight, in the fridge. I would definitely advise that because I believe when marinated overnight the flavors infuse better.
- The amount of sugar mentioned is five and half teaspoons. Even after having added that the chicken was spicy as hell but the flavors were perfectly balanced.
- This recipe is courtesy Cherie's Stolen Recipes.
- You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.