CHICKEN GHEE ROAST
INGREDIENTS
FOR THE MASALA :
Kashmiri Red chillies- 11-12 nos.
Turmeric / Haldi powder -1 tsp
Sabut Jeera / Cumin seeds -2 tsp
Fennel seeds / Saunf- 2 tsp
Coriander seeds / Khada Dhaniya – 3 tsp
Fenugreek seeds / Methi dana-1 tsp
Peppercorn / Sabut Kali mirch-1 tsp
Cloves / Laung -6
Cardamom / Choti Elaichi – 4 nos.
Cinnamon / Dalchini -2 pieces (1 inch each)
Ginger / Adrak – 1 inch
Peeled Garlic / Lehsun – 10-12 nos.
Curd – 2 tbsp
Water to soak the chillies
FOR THE MARINADE :
Chicken – medium cut – 1 .5 kg
Mustard Oil – 1tbsp
Salt – 1 tsp
Turmeric / Haldi Powder – ½ tsp
FOR THE FINAL COOKING COOKING :
Desi Ghee / Clarified Butter – 3-4 tbsp
Kasoori Methi / Dried fenugreek leaves – 2 tsp
Curry Leaves – 3-4 sprigs
Shahi Garam Masala Powder – 1 tsp
Gur / Jaggery – 3-4 tsp
UTENSILS
Small frying pan
Deep Kadhai
Steel Donga
Ladle
Serving Dish
PROCEDURE
Dry roast – Kashmiri Red chillies, Sabut Jeera / Cumin seeds , Fennel seeds / Saunf , Coriander seeds / Khada Dhania, Fenugreek seeds / Methi dana, Peppercorn / Sabut Kali mirch, Cloves / Laung , Cardamom / Choti Elaichi and Cinnamon / Dalchini – 2 sticks (1 inch each). Each ingredient has to be roasted separately.
Once roasted keep them aside to cool down completely. Soak the roasted Kashmiri red chillies in a bowl of warm water for smooth grinding. (SHOOT)
Once cooled down transfer all the ingredients into a blending jar. Drain all the excess water from the red chillies and put it into the blender as well. (SHOOT)
Add Ginger, Garlic, Turmeric powder and grind it into a fine paste.
Add 2 tbsp of curd and grind again. Keep aside. (SHOOT)
Wash the Chicken properly. Drain out all the excess water and then mix in a tablespoon of Mustard oil, Turmeric and Salt. Keep aside for 15 mins.
Now add the ground masala paste into the chicken. Mix well. Marinade for about an hour. (SHOOT)
Now heat up 3-4tbsp of Desi Ghee in a Kadhai. Once the Ghee heats up, crush some Kasoori Methi and put it in the ghee along with some curry leaves. (SHOOT)
Now add the marinated chicken along with all the masala and oil drippings. Note that we are not going to use any more water for cooking the chicken. The chicken should cook properly in its own juices.
Mix well. Saute for 5mins. Cover with a lid and let it cook on medium flame for 10 mins.
Take off the lid. By this time the chicken would have released some of its juices and must have been cooked about 80%. Cover and cook on medium flame for 10 more minutes.
Take off the cover. Add garam masala and grated jaggery. Mix well.
Turn off the flame and cover the lid. Let the chicken absorb all the aromas of the garam masala and jaggery.
Serve hot alongside some steamed rice.
BON APPETIT !!!
Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500025
Artist: http://incompetech.com/
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