Chicken ghee roast recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Boneless chicken (small pieces) - 1/2 kilogram
  2. -- For marinating --
    1. Yogurt - 1/4 cup
    2. Lemon juice - 1/2 tablespoon (tbsp.)
    3. Salt - as needed
    4. Turmeric powder - 1/2 teaspoon (tsp.)
  3. -- Dry roast and grind to paste --
    1. Dry chili - 6
    2. Black pepper - 1/4 teaspoon (tsp.)
    3. Fenugreek seed - 1/2 teaspoon (tsp.)
    4. Coriander seed - 1 tablespoon (tbsp.)
    5. Clove - 2
    6. Tamarind - 1 small piece (2 inch )
    7. Garlic - 5 clove
    8. Cumin seed - 1/4 teaspoon (tsp.)
    9. Ghee - 3 tablespoon (tbsp.)

PREPARATION:

  1. In a bowl add chicken, yogurt, lemon juice, salt, turmeric powder and mix well. Marinate this in refrigerator for 4 to 8 hours.
  2. First dry roast the dry chili and keep it aside. In the same pan add a teaspoon (tsp.) of ghee and roast black pepper, fenugreek seed, coriander seed, clove, cumin seed for 2 to 3 minutes an keep it aside.
  3. Now grind the roasted ingredients in ghee, garlic, tamarind into to a thick fine paste. NOTE: add little water as possible.
  4. In a pan melt butter; add marinated chicken pieces and cook them by placing a lid. Remove the cooked chicken and keep it aside.  In the same pan add the rest of the ghee, ground masala paste, salt and cook until the ghee separates. NOTE: You don't need to add water to cook the chicken as the chicken will sweat water.
  5. Now add the chicken pieces and sauté until the chicken in low heat until the masala is well coated and roasted then serve. i.e. until the masala is dry.

NOTES:




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