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chicken-ghee-roast
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5 from 3 votes

Chicken Ghee Roast Masala

Melt in mouth Chicken bites roasted in curds for perfection.
Course Side Dish
Cuisine Indian
Keyword Chicken
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 People
Calories 240kcal
Author Muktha H S

Ingredients

  • 850-1000 grams Chicken Skinless curry cut pieces
  • 1 Cup Curds
  • 3 sprigs Curry Leaves
  • 3 Green Chilly , Slit lengthwise
  • 1 tablespoon Garlic Paste or 6-8 garlic cloves crushed to paste
  • 1 tablespoon Ginger paste or 1" ginger crushed to paste
  • 1 Cup Onion, chopped or 2 medium size onions
  • ¼ teaspoon Turmeric Powder
  • 1 tablespoon Chilly powder
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Black Pepper Powder
  • 2 tablespoon Oil
  • 1 tablespoon Ghee
  • 1 teaspoon Salt or as required

For Tempering

  • 1 tablespoon Ghee /Clarified Butter
  • 5 Sprig Curry leaves
  • 8-10 Cashews
  • ¼ teaspoon Salt or as required
  • 1 teaspoon Black pepper powder

For Garnishing

  • 2 tablespoon Coriander leaves Chopped

Instructions

  • Heat oil and ghee in a pan, add 3 sprigs curry leaves, slit green chilies , ginger paste and garlic paste .
  • Add chopped onions and fry till onions turns translucent.
  • Add  coriander , chilly powder  and 1 teaspoon black pepper powder and mix well.
  • Add washed chicken, salt ,mix well and saute for 5 minutes ,till chicken colour changes. 
  • When chicken color starts to change, close  lid and continue to cook chicken till almost done.
  • Take 1 cup curds and divide into ¼ cup each, add ¼ cup curds  to chicken and roast chicken well on high heat till curds get absorbed completely.
  • Add  another ¼ cup  of curds and repeat the process of roasting chicken .
  • Repeat this procedure of adding curds and cooking on high flame for 4 times ,till you finish all curds completely.
  • Heat tadka / seasoning pan, add ghee, curry leaves, cashews fry well ,add crushed black pepper powder and pour it over chicken.
  • Add coriander leaves and mix well.
  • Serve hot with lemon wedges and onion rings.

Video

Notes

  • Make sure to add curds once chicken is cooked.Keep flame high add curds and roast 4 times.
  • 4th time when you add curds,mix well fry chicken and before it get dried ,Turn off the heat so that moisture remains and chicken will be still soft.
  • Take care not to overcook chicken,or else it turns hard.
  • Taste for this dish mainly comes from roasting chicken, 4 times with curds and also the final ghee tadka.
  • You can completely dry this and can be served as starter also
 

Nutrition

Calories: 240kcal