Chicken Ghee Roast- Chettinad Style

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So the story behind this dish is It was a rainy weekend AND I was craving for spicy chicken dish. So at the first place I decided to make simple chicken curry but the foodie in me said to me to try something new. However while browsing the net I came across so many yummy mouthwatering chicken dishes and then I saw a recipe of Roasted Chicken. And….I made up my mind to prepare Roasted Chicken but I also wanted some curry to go with my chapatis and putting extra effort making another curry dish on lazy weekend…naaahh.. I was not in the mood 😛 And Roasted chicken is a dry dish which I can eat as a starter but not with chapatis 😀 So I decided to make Chicken Ghee Roast with little curry. Thats it! But then I saw this recipe of Chicken Ghee Roast in Chettinad Style…and Bang On…finally I knew what I need to make. 😀

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Learn Step By Step Recipe With Pictures For Chicken Ghee Roast- Chettinad Style

Serves 2

Ingredients:

  • 1/2 Kg small/medium chicken pieces (with bone)
  • 1 Cup finely chopped onions
  • 1 Tbsp lemon juice
  • 1/2 Cup thick curd
  • 1 Tbsp red chili powder
  • 1 Tsp coriander powder
  • 1 Tsp garam masala powder
  • 4-5 Tbsp ghee
  • Salt as required

Chettinad Masala

  • 2 Tbsp ginger-garlic paste
  • 2 Tsp coriander seeds
  • 7-8 Dry red chili or as you like
  • 1 Tsp black pepper corns
  • 1 Tsp cumin seeds
  • 1 Tsp fennel seeds
  • 2-3 Green cardamoms
  • 1 Star anise
  • 2-3 Cloves
  • 2 Piece cinnamon stick

Recipe:

Step 1- In a pan dry roast all the spices mentioned in the chettinad masala ingredients except grated coconut. We will add coconut later. Roast the spices until golden brown on low medium flame. Make sure it should not get burnt

In a jar add the roasted spices, ginger-garlic paste and grind to a fine or coarse paste

Step 2- Add the curd, 1/2tsp turmeric powder, red chili powder, ground paste, required salt and lemon juice and allow it to marinade for 1hour or more

Step 3- Heat ghee in a pan and sauté chopped onions until translucent. Turn off the flame, let it cool a little and make a smooth paste of it

Step 4- In a deep pan add 3-4 tbsp ghee and let the cumin seeds splutter. Then add the onion paste and fry for 6-7mins and add corinader powder and fry for another 4-5mins

Step 5- Now add marinated chicken and cook on medium flame for 15-20mins and add salt as required

Let the chicken cook on it’s own water. If you want dry chicken roast then fry the chicken on high flame until the water evaporates

Add garam masala powder and cover the lid of the pan and cook for another 20-25mins. It may take more/ less time depending upon the size of the chicken pieces. Turn off the flame, keep the lid covered. Serve after 10-15mins with rice/ chapati

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