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.
Chicken Ghee Roast
Spicy Chicken dry dish.
An aromatic and flavorful dry Chicken dish that makes your taste buds dance.
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.
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.
Add oil to a pan and add Ginger Garlic paste. Saute for a minute till the raw smell goes away.
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.
In another pan, add Ghee. Once it's warm, add curry leaves and let them splutter.
Add chopped onions and saute till the onions turn transparent.
Add the boiled chicken to the onions and cook till the chicken comes to a boil.
Add 2 tbsp of spice powder to it.
Keep cooking on medium heat till the water dries up a little.
Add green chilies and cook on low flame till it reaches the desired consistency.
This goes best as a side dish with Daal Chawal. Enjoy!!!