DELICIOUS INDIAN CHICKEN GHEE ROAST
#gheeroast #chickenrecipe #butterchicken #indin #indianfood #india
Ingredients:
500 grams chicken pieces (bone-in or boneless)
4 tablespoons ghee (clarified butter)
2 tablespoons red chili powder
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1 tablespoon ginger-garlic paste
1 tablespoon tamarind paste
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 sprig curry leaves
Salt to taste
Fresh coriander leaves for garnish
Instructions:
In a dry pan, roast the black peppercorns, cumin seeds, and fennel seeds for a minute or until fragrant. Grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.
In a mixing bowl, combine the red chili powder, coriander powder, turmeric powder, ginger-garlic paste, tamarind paste, and salt. Mix well to form a paste.
Heat ghee in a deep pan or kadai over medium heat. Add the curry leaves and sauté for a few seconds until they become crisp.
Add the chicken pieces to the pan and sauté for a few minutes until they start to brown.
Reduce the heat to low and add the prepared spice paste to the pan. Mix well, ensuring that the chicken is coated evenly with the spices.
Cover the pan and cook the chicken on low heat for about 20-25 minutes or until it is cooked through and tender. Stir occasionally to prevent sticking to the pan.
Once the chicken is cooked, increase the heat to medium and cook uncovered for another 5-7 minutes to allow the spices to roast and the ghee to coat the chicken well. Stir occasionally to prevent burning.
Sprinkle the ground spice powder (from step 1) over the chicken and mix well to incorporate the flavors.
Remove from heat and garnish with fresh coriander leaves.
Serve hot with steamed rice, roti, or bread.