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Chicken Ghee Roast

User profile image
Leena Kohli (@leenakohli)
5.0
From 4 ratings
IndianLunchDinnerSideMeat
Prep Time
20min
Cook Time
40min
Total Time
1hr
Chicken Ghee Roast recipe

Ingredients

6 Servings
  • 1kg
    Chicken (curry cut pieces)
  • 1/3cup
    Ghee
  • 3sprigs
    Curry leaves
  • 1tsp
    Black Mustard Seeds
  • 2
    medium-sized Onions (finely chopped)
  • 1tbsp
    Jaggery Powder (adjust to taste)

For Dry Roast

  • 12
    Dry Kashmiri Red Chillies
  • 5
    Dry Red Chillies
  • 1tbsp
    Coriander Seeds
  • 1tsp
    Cumin Seeds
  • 1tbsp
    Fennel Seeds
  • 1tbsp
    Black Peppercorns
  • 1in
    - Cinnamon Stick
  • 1
    flower Mace

For Marination

  • 1tbsp
    Ginger-Garlic Paste
  • 1tsp
    Turmeric Powder
  • 1/2tbsp
    Salt (to taste)
  • 3tbsp
    Lemon Juice
  • 1/2cup
    Yogurt
  • 1tbsp
    Ghee

How to make Chicken Ghee Roast

  1. Rinse the chicken pieces thoroughly and place them in a sieve or strainer to remove excess water.

    Step 1.1: Rinse the chicken pieces thoroughly and place them in a sieve or strainer to remove excess water

  2. Dry roast the Kashmiri red chillies, dry red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves and cinnamon stick until fragrant over low-medium heat. Allow the roasted spices to cool, then grind them into a fine powder.

    Step 1.1: Dry roast the Kashmiri red chillies, dry red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves and cinnamon stick until fragrant over low-medium heat
    Step 1.2: Dry roast the Kashmiri red chillies, dry red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves and cinnamon stick until fragrant over low-medium heat

  3. Marinate the chicken pieces with the ground spices, ginger garlic paste, turmeric powder, lemon juice, yogurt, salt and ghee. Prick the chicken with a knife or fork. Let it rest for at least 1-2 hours, or preferably overnight for the flavours to absorb into the chicken.

    Step 1.1: Marinate the chicken pieces with the ground spices, ginger garlic paste, turmeric powder, lemon juice, yogurt, salt and ghee
    Step 1.2: Marinate the chicken pieces with the ground spices, ginger garlic paste, turmeric powder, lemon juice, yogurt, salt and ghee
    Step 1.3: Marinate the chicken pieces with the ground spices, ginger garlic paste, turmeric powder, lemon juice, yogurt, salt and ghee

  4. Heat ghee in a heavy-bottomed pan or wok over medium-high heat.

  5. Add black mustard seeds and let them splutter.

  6. Add the finely chopped onions and curry leaves, sauteing until the onions turn a golden brown colour.

    Step 1.1: Add the finely chopped onions and curry leaves, sauteing until the onions turn a golden brown colour
    Step 1.2: Add the finely chopped onions and curry leaves, sauteing until the onions turn a golden brown colour

  7. Add the marinated chicken to the wok, mix well and cook for a few minutes. Simmer, cover and cook for 10-15 minutes until the chicken is halfway done.

    Step 1.1: Add the marinated chicken to the wok, mix well and cook for a few minutes
    Step 1.2: Add the marinated chicken to the wok, mix well and cook for a few minutes

  8. Add jaggery powder (gur) to the wok, mix and continue cooking until the chicken is well-cooked and the ghee starts to separate.

    Step 1.1: Add jaggery powder (gur) to the wok, mix and continue cooking until the chicken is well-cooked and the ghee starts to separate
    Step 1.2: Add jaggery powder (gur) to the wok, mix and continue cooking until the chicken is well-cooked and the ghee starts to separate

  9. Garnish the dish with fresh coriander leaves and serve hot with roti, naan or rice.

Nutrition (per serving)

Calories

508.3kcal (25.42%)

Protein

35.0g (70%)

Carbs

20.0g (7.27%)

Sugars

6.7g (13.34%)

Healthy Fat

16.7g

Unhealthy Fat

16.7g

% Daily Value based on a 2000 calorie diet

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Tips & Tricks

  1. Adjust spice levels based on your taste preferences.

  2. The addition of jaggery provides a touch of sweetness, balancing the spiciness.

  3. This recipe yields 4-6 servings.

FAQS

  1. How do I properly marinate chicken for Chicken Ghee Roast?

    To marinate chicken for Chicken Ghee Roast, rinse the chicken pieces thoroughly and dry them. Then, mix ground spices, ginger-garlic paste, turmeric powder, lemon juice, yogurt, salt, and ghee in a bowl. Prick the chicken with a knife or fork to help the marinade penetrate. Coat the chicken well with the marinade and let it rest for at least 1-2 hours, or preferably overnight for the best flavor absorption.

  2. What are some good side dishes to serve with Chicken Ghee Roast?

    Chicken Ghee Roast pairs beautifully with Indian breads like roti or naan, as well as steamed rice or jeera rice. You can also serve it with a side of cucumber raita or a fresh salad to balance the richness of the dish.

  3. Can I make Chicken Ghee Roast without ghee?

    Yes, you can substitute ghee with other cooking oils like coconut oil or vegetable oil if you're looking for a dairy-free option. However, keep in mind that ghee adds a unique flavor and richness to the dish, so the taste may vary slightly with different oils.

  4. How should I store leftover Chicken Ghee Roast?

    To store leftover Chicken Ghee Roast, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 2-3 months. Reheat thoroughly before serving.

  5. Is Chicken Ghee Roast suitable for a gluten-free diet?

    Yes, Chicken Ghee Roast is naturally gluten-free as it does not contain any wheat or gluten-containing ingredients. Just ensure that any side dishes you serve with it, like rice or gluten-free naan, are also gluten-free to maintain dietary compatibility.

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Leena Kohli

(@leenakohli)

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