Chicken is good protein rich food,eating chicken is good for health but it all depends on the way one cooks chicken. Overcooking chicken makes it very hard to bite ,so chicken should be cooked to perfection to relish the taste.One  more important thing is ,choosing the chicken, if you get fresh chicken from butcher shop ,its always recommended to buy from known vendors where the quality of chicken plays a very important role orelse you should make sure the whole chicken before cleaning should not weigh more than 1.2 kilos,lesser it weighs between 900 grams – 1.1 Kilo ,more tender and juicer the chicken will be.So select the perfect chicken to cook and eat it right.
Chicken ghee roast masala is easy recipe ,one goodness about this is it’s just melt in mouth chicken bites ,you get to eat from this, as chicken will be roasted in curds for long. Chicken pieces are coated with masala and it is a  semi gravy dish,but you can fry well and dry it also. While cooking chicken don’t use more oil,though using more oil increases the taste of the dish,oil + meat = Extra Calories ,Big No…..,we should always choose,cook and eat food in such a way that nutrients from the food should properly get assimilate into our body without harming our system .This Chicken Ghee roast can be served as a side dish ,especially with some simple dal ,sambar or rasam  and rice.For any boring bland food,this chicken ghee roast ,pairs up well as a side dish. Other chicken recipes on blog are Chicken Sukka, Pepper Chicken with curry leaves , Chicken Lollipop , Tangdi Kebab ,Chicken Tikka and Baida Paratha

 

Recipe Card for Chicken Ghee Roast Masala
Chicken Ghee Roast Masala
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Melt in mouth Chicken bites roasted in curds for perfection.

Course: Side Dish
Cuisine: Indian
Keyword: Chicken
Servings: 6 People
Calories: 240 kcal
Author: Muktha Gopinath
Ingredients
  • 800 grams Chicken Skinless curry cut pieces
  • 1 Cup Curds
  • 1/2 Tbsp Garlic Paste or 6-8 garlic cloves crushed to paste
  • 1/2 Tbsp Ginger paste or 1" ginger crushed to paste
  • 3 Green Chilly Slit
  • 1 Tbsp Chilly powder
  • 1 Tbsp Coriander Powder
  • 1/2 Tbsp Black Pepper Powder
  • 5 Sprig Curry leaves
  • 3 Tbsp Oil
  • 1 Tbsp Ghee
  • 1 Tbsp Cashew bits
  • 11/2 Tsp Salt or as required
  • 1 Tsp Lemon Juice
  • 2 Tbsp Coriander leaves Chopped
Instructions
  1. Heat oil in a pan,add 2 sprigs curry leaves, chopped onions ,slit green chillies and fry well.

  2. Add ginger garlic paste and fry well till raw smell goes off.

  3. Add  coriander , chilly powder  and 1/2 tsp black pepper powder and mix well.

  4. Add washed chicken, salt ,mix well and saute for 5 minutes ,till chicken colour changes. 

  5. When chicken color starts to change, close  lid and continue to cook chicken till almost done.

  6. Take 1 cup curds and divide into 1/4 cup each,add 1/4 cup curds  to chicken and roast chicken well on high heat till curds get absorbed completely.

  7. Add  another 1/4 cup  of curds and repeat the process of roasting chicken .

  8. Repeat this procedure of adding curds and cooking on high flame for 4 times ,till you finish all curds completely.

  9. Heat tadka pan,add ghee,curry leaves,cashews fry well,add crushed black pepper powder and pour it over chicken.

  10. Add coriander leaves,lime juice and mix well.

  11. Serve hot with lemon wedges and onion rings.

Recipe Notes
  • Make sure to add curds once chicken is cooked.Keep flame high add curds and roast 4 times.
  • 4th time when you add curds,mix well fry chicken and before it get dried ,Turn off the heat so that moisture remains and chicken will be still soft.
  • Take care not to overcook chicken,or else it turns hard.
  • Taste for this dish mainly comes from roasting chicken, 4 times with curds and also the final ghee tadka.
  • You can completely dry this and can be served as starter also
 

Step by Step Directions:

Heat oil in a pan,add curry leaves, onions ,slit green chillies and fry well.



Add ginger garlic paste,dry powders, ajinamoto . Add washed chicken, salt and fry well and close the lid and cook chicken till almost done.





Divide 1 cup curds into 1/4 cup each,add 1/4 cup curds and roast chicken well on high heat till curds get absorbed completely.




Repeat this for another 3 times till you complete all the curds and cook till dry. 

In a small pan,add ghee,curry leaves,cashews fry well,add crushed black pepper powder and pour it over chicken.


  
Garnish coriander leaves and Serve hot with lemon wedges and onion.

 

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