Chicken Gravy with Ghee Roast Masala - Rosy aunty

Recipe by Rosy Pinto

Ingredients:

1 kg chicken (skinned and cut into medium pieces)
5 tbsp ghee
1- 2 tsp sugar
3 tbsp chopped coriander leaves

For the marinade
300 gms yogurt
1 tsp turmeric powder
1 1/2 tsp salt

For the masala
8 dry Kashmiri chillies 
10-12 dry byadgi chillies
1/2 tsp fennel seeds
8-10 pepper corns
1 tbsp coriander seeds 
1 tsp cumin seeds 
1/4 tsp fenugreek / methi seeds
10 cloves garlic
cherry sized tamarind (optional)

Steps:

1. For the marinade, whisk together yogurt, turmeric and salt.
2. Clean, wash and drain the chicken pieces using a colander.
3. Apply the marinade to the chicken and refrigerate for 1 hour.
   
   
4. For the masala, heat a tawa and dry roast the Kashmiri chillies (do not burn) and keep it aside. Then in the same pan dry roast the byadgi chillies, pepper corns, fennel, coriander, cumin and fenugreek seeds for 2 to 3 minutes on low flame without burning.
5. Add the dry roasted ingredients to a mixie jar along with garlic and a little water. Grind to a fine paste.
   
   
6. In a non-stick pan, heat 2 tbsp of ghee and add the marinated chicken pieces. Cook uncovered till the pieces are almost cooked.
   
   
7. In a non-stick vessel, heat 3-4 tbsp ghee on medium flame.
8. Add the ground masala and fry till the raw smell vanishes and the oil separates from the masala.
9. Add the fried chicken with its masala, mix well.
10. Check for salt and add water as required to make a semi thick gravy.
    Continue cooking on medium heat till done.
11. Add sugar, mix well and garnish with chopped coriander and turn off the gas.
12. ENJOY!