Google+ Spices in the Cookie Jar: Chicken Ghee Roast


Monday, January 28, 2013

Chicken Ghee Roast

Hello readers,

How was your weekend? I had a great long weekend and hope you had the same :). The weather was lovely and we did turn the heat on our barbie. If you are inviting people over I am telling you this is the way to go provided the weather gods are kind. You put very little effort but the outcome is downright delicious and the outdoor cooking experience will be fantastic. Just get the marinade ready and get your man to do the dirty work ;) and let it rest in the fridge overnight. Then when the guests arrive get your barbie ready and ask the men to start making the lovely food. This is why I love BBQs we girls don't have to do a lot....hehehehe.   I love chicken on the charcoal and you cannot go wrong with chicken, can you? You grill it, bake it or make a curry of it, chicken will always taste delicious. And when you pair it with ghee and some aromatic spices, hands down it'll be a great dish.Chicken ghee roast as the name suggests is cooked in ghee. Ok, I know what you are thinking but don't even think of substituting it. You may reduce the quantity though. Ghee is one of the main ingredients that imparts this dish its delectable flavour.


For marination:
  • Chicken drumettes bone in - 500 g
  • Cashew nuts - 15 
  • Shallots - 6 
  • Garlic - 3 flakes
  • Ginger - 1" piece
  • Kashmiri chilly - 20 to 30 whole(increase or reduce as to your spice tolerance)
  • Dry Chilly - 10 whole(again adjust to your spice tolerance)
  • Coriander seeds - 1 tsp
  • Jeerah whole - 1/2 tsp
  • Lemon juice 1 tsp
  • Tamarind paste - 1 tsp
  • Salt to taste
  • Ghee - 2 to 3 tbsp 

For garnish:
  • Dried kasurimethi 
  • Shallots 4 sliced fine
  • Whole dried Kashmiri chilly 3
  • Green chilly 1
  • Soak the cashew nuts in warm water for 10 mins. 
  • Grind it along with the shallots, ginger & garlic to a smooth paste.
  • Dry roast the whole spices and grind to a fine powder. 
  • Mix the spice powder to the ground paste along with the remaining ingredients. 

  • Now add the chicken to this mixture and marinate well.
  • Let it rest for 2 to 3 hours or leave it overnight.
  • Heat ghee in a pan and shallow fry the chicken (rub off excess marinade before frying)
  • Remove the chicken and keep aside when all sides are browned  and its 3/4th cooked.
  • Add the remaining marinade to the pan and saute on low to medium flame for 9 - 10 mins or till the ghee separates.
  • Combine chicken to the marinade & mix well.
  • Check salt and adjust if required.
  • Reduce flame, place lid and cook till the chicken is done and the masala is well coated to the chicken.
  • Remove lid and roast the chicken for another 3-4 minutes.
  • Garnish with ingredients listed under for garnish and give it a toss.
  • Take off heat and place in a serving bowl.


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