Friday, 3 January 2014

Chicken Ghee Roast

I don't remember from where did I get this recipe, but with some minor tweaking, it came out really well. As you know, come what may, Sunday is a chicken day in my household, I always try to find out new chicken recipes. This one was quite easy with very few ingredients, but the end result is very flavorful. 
An apology, that day, I was in a hurry and could not do justice to the photograph, so quality of the images are not good. :-(
Note: I have kept a bit gravy to the dish, since I was using it as a side dish. You can make it dry or semi dry depending on your choice. 
Also, the original recipe didnot ask for onions, but I have added it for some extra flavors.


Chicken -500 gms
Kashmiri Red Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Fenugreek seeds / Methi - 1/2 tsp
Tomato - 1, chopped
Ginger Paste - 1 tsp
Garlic Paste - 1 tsp
Onions - 2, chopped
Ghee - 3 tbsp
Salt, sugar , green chilli
White oil - 2 tbsp

Marinate the chicken with  coriander powder, ginger paste, garlic paste, chopped tomato, chilli powder, 2 tbsp ghee, salt and green chilli for 4 -5 hours.
In a pan, heat a little more ghee with white oil. Add the fenugreek seeds.

 When it turns black, remove the seeds. Now fry chopped onion for a minute or two.

Add the marinated chicken along with all the masala. 

Fry till chicken is done. Try not to add water. If you have to, sprinkle very little at a time.Chicken should be cooked in its own juices.  Cook covered till the chicken is cooked through. Add 1 tsp of sugar if, you like.

Serve hot with tawa roti and salad.

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