Chicken Ghee Roast

 Here’s an another interesting recipe which is prepared by Zoya in cook with Comali season 5. This is Actor Gautham Karthik’s one of favorite dish. here's a recipe for Chicken Ghee Roast:

Ingredients:

For Marination:

- 500 grams chicken, cut into pieces

- 1/2 cup yogurt

- 1 tablespoon lemon juice

- 1/2 teaspoon turmeric powder

- Salt to taste

For the Masala Paste:

- 10 dried red chilies (adjust to taste)

- 1 tablespoon coriander seeds

- 1 teaspoon cumin seeds

- 1 teaspoon fennel seeds

- 1 teaspoon black peppercorns

- 4-5 cloves

- 1-inch piece cinnamon stick

- 4-5 garlic cloves

- 1-inch piece ginger

- Tamarind, small lemon-sized ball soaked in water

- A little water for grinding

For the Chicken Ghee Roast:

- 4 tablespoons ghee (clarified butter)

- 1 medium onion, finely chopped

- A few curry leaves

- Salt to taste

- Fresh coriander leaves, chopped (for garnish)

Method:

Marination:

1. In a large bowl, mix the yogurt, lemon juice, turmeric powder, and salt.

2. Add the chicken pieces and coat them well with the marinade.

3. Cover and let it marinate for at least 1 hour, or preferably overnight in the refrigerator.

Masala Paste:

1. Dry roast the dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, and cinnamon stick in a pan until fragrant.

2. Let them cool down, then grind them along with garlic, ginger, and soaked tamarind into a smooth paste using a little water.

 Cooking the Chicken Ghee Roast:

1. Heat the ghee in a large pan over medium heat.

2. Add the finely chopped onions and curry leaves. Sauté until the onions turn golden brown.

3. Add the prepared masala paste and cook until the oil starts to separate from the masala.

4. Add the marinated chicken pieces and mix well to coat the chicken with the masala.

5. Cook on medium heat until the chicken is cooked through and the masala is well roasted, stirring occasionally. This should take about 20-25 minutes.

6. Adjust salt to taste.

Serving:

Garnish the Chicken Ghee Roast with chopped fresh coriander leaves. Serve hot with steamed rice, roti, or naan. Enjoy this rich and flavorful dish!