Ingredients
— For the Chicken Marinade —
2 lbs (900g) bone-in, skinless chicken (curry cut)
3 tablespoons plain yogurt
1 teaspoon turmeric powder
1 teaspoon lemon juice
1 teaspoon salt
— For the Ghee Roast Masala Paste —
10-12 Byadgi red chilies (or Kashmiri chilies for color)
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
½ teaspoon fenugreek seeds (methi)
4 cloves
8-10 cloves of garlic, peeled
1 tablespoon tamarind paste (or a small lime-sized ball of tamarind)
— For Cooking —
4-5 tablespoons ghee (clarified butter), divided
1 sprig of curry leaves
1 teaspoon jaggery powder or brown sugar (to balance flavor)
Salt to taste
Instructions
1. **Marinate the Chicken:** In a large bowl, combine the chicken pieces with yogurt, turmeric powder, lemon juice, and salt. Mix well, cover, and let it marinate for at least 1 hour (or up to 4 hours in the refrigerator).
2. **Make the Masala Paste:** In a dry pan over low-medium heat, toast the Byadgi chilies, coriander seeds, cumin seeds, peppercorns, fenugreek seeds, and cloves until they become fragrant (about 2-3 minutes). Be careful not to burn them.
3. Let the roasted spices cool completely. Transfer them to a blender along with the peeled garlic cloves and tamarind paste. Add 2-3 tablespoons of water and grind to a thick, smooth paste.
4. **Cook the Masala:** Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat. Add the curry leaves and let them crackle.
5. Add the ground masala paste to the pan. Sauté on low heat, stirring continuously, for about 10-15 minutes. The paste will darken in color and the ghee will start to separate from the edges—this step is crucial for the flavor.
6. **Cook the Chicken:** Add the marinated chicken to the pan and mix well to coat it with the masala. Cook on medium heat for 5-7 minutes, stirring occasionally.
7. **Roast:** Reduce the heat to low, cover the pan, and let the chicken cook for about 20-25 minutes, or until it is tender and cooked through. Stir every 5 minutes to prevent sticking.
8. Uncover the pan, add the jaggery/brown sugar and the remaining ghee. Stir well and roast for another 3-5 minutes until the masala clings to the chicken pieces and the dish has a glossy appearance.
9. Check for salt and adjust if necessary. Serve hot, garnished with a few fresh curry leaves.
Notes
Chilies: Byadgi or Kashmiri chilies provide the signature vibrant red color without making the dish excessively spicy. Soaking them in hot water for 15 minutes before grinding can help create a smoother paste.
Slow Roasting is Key: The magic of this dish is in slowly roasting the masala and then the chicken in ghee. Do not rush this process by cooking on high heat.
Ghee: Using good quality ghee is essential as it is the star ingredient that gives the dish its name and unique, rich flavor.
Serving Suggestion: This dish is traditionally served with Neer Dosa (a thin rice crepe), but also pairs beautifully with steamed rice or parathas.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian