Chicken Ghee Roast

With a wide variety of Kebabs that we like and cook, Mutton Ghee Roast is somehow very special and close to my heart. Trying out the Chicken version of it came out absolutely delicious too. If you ever need to fix something quick, this recipe is for you.

The spice mix stays good and fresh for 2 months in an airtight container. Usually, when I make Ghee roast, I always end up making extra spice mix which works out great especially when I need to make it impromptu. The best thing about Ghee Roast is that whether you make it with mutton or chicken, the flavors blend up really well and make the dish taste great. Though you can always serve Ghee roast as a side dish or an appetizer. To me, it goes best on the side with Daal Chawal. If you don’t dry it up completely, you can also serve it with Phulka.

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Chicken Ghee Roast

Spicy Chicken dry dish.

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Cuisine

Indian, Mughlai, Pakistani

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 Lbs Chicken [with bones] Cut to small to medium size pieces. Wash, Clean and pat dry
• 1 tbsp Cumin seeds
• 2 tbsp Fennel seeds
• 1 tbsp Coriander seeds
• 2 No. cloves
• 1-2 No. Cinnamon stick medium to small size
• 4-5 No. Guntur chilies round and small dry red chilies
• 4-5 No. Dry red chilies
• 1/2 tsp whole black pepper
• 1/2 tsp Turmeric Powder
• 3 tbsp Ginger garlic paste
• Salt According to your taste
• 2 No. Onions chopped
• 6-7 No. Green chilies slit and sliced
• 1/4 cup curry leaves
• 2 tbsp olive oil
• 4 tbsp Ghee

Cuisine Indian, Mughlai, Pakistani Prep Time 15 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 2 Lbs Chicken [with bones] Cut to small to medium size pieces. Wash, Clean and pat dry 1 tbsp Cumin seeds 2 tbsp Fennel seeds 1 tbsp Coriander seeds 2 No. cloves 1-2 No. Cinnamon stick medium to small size 4-5 No. Guntur chilies round and small dry red chilies 4-5 No. Dry red chilies 1/2 tsp whole black pepper 1/2 tsp Turmeric Powder 3 tbsp Ginger garlic paste Salt According to your taste 2 No. Onions chopped 6-7 No. Green chilies slit and sliced 1/4 cup curry leaves 2 tbsp olive oil 4 tbsp Ghee

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Instructions

1. An aromatic and flavorful dry Chicken dish that makes your taste buds dance.

   
2. The masala can be pre-made and stored in an air-tight container in a cool and dry place. It can be used for up to 2 months.

   
3. Dry Roast the Cumin seeds, Fennel seeds, Coriander seeds, cloves, cinnamon, Guntur chilies, dry red chilies, whole black pepper. Keep roasting on low heat till you can smell the roasted spices. Turn the heat off and cool down.

   
4. Grind to a fine powder.

   
5. Add oil to a pan and add Ginger Garlic paste. Saute for a minute till the raw smell goes away.

   
6. Add Chicken to the pan and add salt and turmeric powder and mix well. Add 1/2 a cup of water and cook for 10 minutes.

   
7. In another pan, add Ghee. Once it's warm, add curry leaves and let them splutter.

   
8. Add chopped onions and saute till the onions turn transparent.

   
9. Add the boiled chicken to the onions and cook till the chicken comes to a boil.

   
10. Add 2 tbsp of spice powder to it.

    
11. Keep cooking on medium heat till the water dries up a little.

    
12. Add green chilies and cook on low flame till it reaches the desired consistency.

    
13. Serve hot/warm.

    
14. This goes best as a side dish with Daal Chawal. Enjoy!!!