Chicken Ghee Roast/Ghee Chicken Roast

Chicken is one of the lean meat we love to have atleast once a week especially on Sundays. Sunday lunch is always special if hubby is at home. Coz he works two weekends alternatively and if he is at home, he love to have a feast especially on Sunday lunch. I'll prepare either biryani or else a gravy with chicken to serve mostly for our sunday lunch. While i googling i got hooked to this Mangalorean special chicken ghee roast at Charishma's space. Her pictures pulled me a lot and immediately i planned to make this juicy and highly flavourful chicken ghee roast for our sunday lunch. I simply served this chicken ghee roast with a simple sambhar bhath and we enjoyed our lunch thoroughly.

If you want to make a different chicken roast, you should give a try to this dish, am sure this chicken ghee roast will become your favourite. Its our family favourite now and even i passed this recipe to my French friend who loved spicy Indian foods. Seems she already prepared thus chicken ghee roast twice. Ghee plays an important role in this chicken roast, dont skip ghee also ghee is good for health. Frequent intake of ghee is not good but once a while you can take them without any guilt.However i tempered this roast with a cinnamon stick, which is completely optional.Its 4th sunday of the month and since i belong to a group of friends who blogs on sunday for the event Let's Brunch On Sundays am posting this fantastic chicken roast.

1kg Chicken (cut as medium pieces)
1/2cup Curd
Salt
1/2tsp Turmeric powder
2tbsp Lemon juice
1cup Ghee
1no Cinnamon stick
Few curry leaves
Chopped coriander leaves

For masala:
20nos Dry red chillies
1tbsp Coriander seeds
1/2tsp Cumin seeds
2tsp Peppercorns
1/2tsp Fenugreek seeds
12nos Garlic cloves
1no Tamarind ball (cherry sized)

Marinate the chicken with curd,salt,turmeric powder,lemon juice and arrange in fridge for overnite.

Meanwhile roast the chillies, coriander seeds, cumin seeds, peppercorns and fenugreek seeds untile a nice aroma comes from.

Make a tamarind extract by soaking the tamarind with two tablespoon of water.

Once let the spices gets cool, grind the spices with tamarind and garlic as thick and fine masala paste.

Heat 1/4 cup of ghee, fry the cinnamin stick and add the marinated chicken, cook until the chicken gets cooked.

Transfer the chicken to a vessel, keep the liquid released by the chicken in an another bowl.

To the same pan, add another 1/4cup of ghee, add the masala paste and fry until the raw smell goes away and the oil gets separates.

Now add the fried chicken,salt and the reserved liquid, fry until the masala gets dry.

Add the curryleaves and coriander leaves.

Put off the flame and serve.