Famous CHICKEN GHEE ROAST Recipe of Kundapur | Tasty, Spicy, Easy चिकन घी रोस्ट | Chef Sanjyot Keer

By Your Food Lab · 60 min

Ingredients

Instructions

1. Marinate the chicken with the salt, turmeric, and curd, and leave it in the fridge while you prepare the paste.
2. Deseed the Byadgi chillies, cutting off the tops and splitting them. Put them in a bowl with the Guntur chillies and cashews, cover with hot water, and soak for 1 to 2 hours.
3. Dry roast the coriander seeds, cumin seeds and black peppercorns on low heat, stirring until fragrant.
4. Add the poppy seeds and roast for just a few seconds. Transfer the spices to a bowl, add the fenugreek seeds, and let them cool completely.
5. Grind the cooled spices with the soaked chillies and cashews, garlic, tamarind, jaggery and a little water to a thick, fine paste.
6. Heat ghee in a kadhai over high heat. Add the marinated chicken and stir-cook until about 90% cooked and all the released water has evaporated, leaving only ghee.
7. Switch off the heat, cover the chicken and set it aside.
8. Heat a tawa or flat pan over high heat with 2 to 3 tablespoons of ghee.
9. Add the paste and stir continuously over high heat until it becomes crumbly, jam-like and the ghee separates. This takes about 15 minutes in total.
10. When the paste becomes very dry, add 1 to 2 tablespoons of ghee (or a little hot water) and keep cooking.
11. When the paste is jam-like, the ghee has separated and the colour has deepened, add the cooked chicken and cook in the masala for 4 to 5 minutes.
12. Taste and adjust the salt, then stir in the curry leaves. Serve hot.

Summarized from Your Food Lab's video. Watch it for the details.

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