Ghee Roast Chicken

Ingredients

• 1 Boneless chicken leg
• 1 tsp Salt
• 1 tsp Red chilli powder
• 1 tsp Turmeric powder
• Lemon juice – from 1 lemon
• 1 tbsp Ginger-garlic paste
• 1 tbsp Hung curd
• 7 Byadgi chillies
• 1 Cinnamon stick
• 1 tsp Peppercorns
• 1 tsp Methi seeds
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• ½ tsp Cloves
• 10–15 Garlic cloves
• 10–12 Curry leaves
• 1 tbsp Jaggery
• 2 tbsp Tamarind, seedless and soaked
• 3 tbsp Ghee
• 2 tbsp, for garnish Fresh coriander
• ¼ tsp MSG

Method of Preparation

Chef Ajay Chopra

1. Marinate the Chicken

   Marinate the boneless chicken leg with salt, red chilli powder, turmeric powder, lemon juice, ginger-garlic paste, hung curd and MSG. Mix well and set aside.

2. Prepare the Masala Paste

   Roast the Byadgi chillies, cinnamon stick, cloves, garlic cloves and curry leaves in a pan. Grind the roasted ingredients into a paste with jaggery and soaked, seedless tamarind.

3. Roast the Masala Paste

   Heat ghee in a pan. Add the prepared masala paste and roast until the ghee begins to separate.

4. Cook the Chicken

   In a separate pan, heat ghee and sauté chopped garlic and curry leaves. Add the marinated chicken and cook until golden brown. Add the roasted masala paste and mix well. Continue cooking until the chicken is completely cooked and coated in a glossy masala. Adjust salt as required.

5. Garnish and Serve

   Garnish with fresh coriander and serve hot with Appam or Malabar paratha.