Chicken Ghee Roast - a classic dish that you can enjoy... Here's my recipe how I learnt it.. Try it and let me know. Ingredients for Chicken Ghee Roast: - Chicken, legs and thighs- 500 gms Masala paste: - Coriander Seeds- 1.5 tsp - Cumin Seeds- 1 tsp - Fennel Seeds- 1 tsp - Black Peppercorns- 1.5 tsp - Methi (Fenugreek) Seeds- a pinch (1/8 tsp) - Dried Red Chillies- 4 - Kashmiri Chillies- 5 - Ginger, chopped- 1” piece - Garlic cloves- 4-5 - Tamarind juice- 2 tbsp For Marination: - Turmeric Powder- 1/4 tsp - Salt- 1.25 tsp - Masala paste made above - Whisked Curd/Yogurt- 3 tbsp - Lemon Juice- 2 tsp Other Ingredients: - Ghee (Clarified Butter)- 4 tbsp - Onion, fine chopped- 100 gms - Jaggery powder- 2 tsp (Use a small piece if you don’t have powder. You can also add brown sugar if you don’t have jaggery) - Curry Leaves- 15-20 Preparation: - To make the Masala paste, take a pan and add the Coriander, Cumin, Fennel and Fenugreek seeds, Black Peppercorns and Red Chillies. - Dry roast on low heat for 2 mins and add the Kashmiri Chillies. Give a mix and continue roasting on low heat for 1 min. Remove onto a plate and allow it to cool. - Soak the tamarind (imli) in some water and take out the juice/pulp. In case using readymade tamarind pulp add very little, maybe very sour. - Peel the ginger & garlic and chop the ginger. - To make the paste, add the roasted spices, ginger and garlic in a grinder and coarse grind it. Now add the juice of tamarind and 5 tbsp of water and blend it into a smooth paste. - Fine Chop the onion. Process: - Heat ghee in a pan and add the chopped onions. Fry on medium heat for 5-6 mins till translucent. - Add the marinated chicken and fry on high heat for 5 mins. - Now add the jaggery powder (or brown sugar) and give a mix. - Roast the chicken on low heat for around 20-22 mins giving a mix every 5 mins so that it’s evenly roasted. - Add the curry leaves, give a mix and simmer for around 2-3 mins.