Chicken Ghee Roast - Rosy Aunty

Recipe by Rosy Pinto

Ingredients:

500 gms chicken, skinned out (medium pieces or legs) 

For the marinade 

6 tbsp whisked yoghurt

1/4 tsp turmeric powder

2 tbsp lemon juice

3/4 tsp salt

For the masala - dry roast then grind

6 dry kashmiri chillies 

3-4 dry byadgi chillies

1/2 tsp black pepper                   

1 1/2 tbsp coriander seeds              

1 tsp cumin seeds                     

1 tsp fennel seeds/saunf                      

10 methi seeds

6 big cloves garlic (chopped)

For roasting 

3-4 tbsp ghee  

1 small onion (finely chopped)

1 sprig curry leaves

salt

1 tsp jaggery or sugar

Steps:

For the marinade:

1. Clean, wash and drain the chicken pieces in a colander.
2. Marinate the chicken and keep it for 1 hour.

For the masala - dry roast then grind

1. Heat a tawa and dry roast Kashmiri chillies for 2 minutes on medium flame and keep it aside (do not burn) followed by byadgi chillies.
2. Dry roast all other spices together on medium heat for couple of minutes (do not burn)
3. Using little water, grind all the above ingredients to a fine paste
4. Reserve the masala water in the mixie jar.

Preparing the ghee roast:

1. In a pan, heat 2 tbsp ghee on medium heat. 
2. Add the chicken pieces and fry, turning the sides till 50% cooked. Remove and keep it aside.
3. In the same pan, add 1 tbsp ghee and add chopped onions, saute for a couple of minutes. 
4. Add the ground masala paste and fry for 3 to 4 minutes roasting continuously. (Add water to the mixie jar and save it)
5. Add half cooked chicken and mix well so that the chicken pieces get coated well with the masala.
6. Add the masala water and check for salt. Continue roasting on medium flame till the raw smell vanishes and oil separates from the masala. 
7. Add 1 tsp jaggery/sugar and curry leaves.  Mix and roast for a few seconds. Switch off the flame.
8. ENJOY!