Chicken Ghee Roast Recipe
Ingredients for Chicken Ghee RoastFor Marination:
1 kg chicken (washed and dried)
¼ tsp turmeric powder
½ tsp red chili powder
1 tsp salt (or to taste)
½ cup curd (well whisked)
For Dry Roasted Masala:
2 tsp coriander seeds
½ tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
2-inch cinnamon stick
4–5 cloves
4–5 green cardamoms
1 tbsp Kashmiri red chili powder
For Cooking:
½ cup desi ghee (clarified butter)
3 medium onions (finely chopped)
2 tsp ginger-garlic paste
2–3 green chilies (spicy, chopped)
A few curry leaves
2 tbsp chopped fresh coriander
Juice of ½ lemon
Extra green chilies (optional, for garnish
Let’s Start Recipe
**Delicious and Easy Chicken Ghee Roast Recipe**
If you’re looking for a rich, flavorful chicken dish that’s easy to make and incredibly tasty, this Chicken Ghee Roast is the perfect choice! It pairs beautifully with chapati, paratha, or even dal rice. Let’s dive into the recipe.
Step 1: Marinate the Chicken
Take 1 kg of chicken. Wash it well and pat it dry completely.Now marinate the chicken with:* ¼ tsp turmeric powder* ½ tsp red chili powder* 1 tsp salt (or as per taste)* ½ cup curd (whisked until smooth)Mix all the ingredients well so the chicken is evenly coated. Cover and refrigerate for 1 hour.
Step 2: Dry Roast Whole Spices
In a pan, dry roast the following spices on low flame for 2–3 minutes:* 2 tsp coriander seeds* ½ tsp fennel seeds* 1 tsp cumin seeds* 1 tsp black pepper* 2-inch cinnamon stick* 4–5 cloves* 4–5 green cardamoms Once lightly browned and fragrant, turn off the flame and allow them to cool completely.
Step 3: Start Cooking the Chicken
In another pan, heat ½ cup desi ghee (clarified butter).Add 3 finely chopped medium onions.Sauté on medium-high flame until the onions turn golden and soft.
Add 2 tsp ginger-garlic paste and sauté for 2–3 minutes to remove the raw smell.
Now add the marinated chicken and 2–3 chopped green chilies (adjust to taste).Sauté the chicken for 4–5 minutes on medium-high flame until the curd is cooked and the chicken changes color.
Step 4: Slow Cook the Chicken
Cover the pan and let the chicken cook on low flame for 18–20 minutes.Do not add extra water — the chicken will release enough moisture.
Step 5: Prepare and Add Masala Powder
Grind the cooled dry roasted spices into a fine powder.Also, add 1 tbsp Kashmiri red chili powder while grinding for color.Once the chicken is tender and cooked, add this spice powder and mix well.
Step 6: Final Roast and Finish
Add some curry leaves and roast the chicken for 2–3 minutes.Cover and cook again for 2–3 minutes to let the flavors blend well.Now remove the lid and roast on high flame for 1–2 minutes until the ghee separates.
To finish, add:
* More curry leaves* Finely chopped coriander leaves* Juice of ½ lemon* A few extra green chilies (optional)
Mix everything well and roast for another minute. Your delicious Chicken Ghee Roast is ready to serve hot!
Try It and Share!
This Chicken Ghee Roast turns out super soft, juicy, and packed with bold flavors. Try it at home, and if you love it, don’t forget to like, share, and comment!