Ghee Roast Chicken

🛒 Ingredients

• Chicken (boneless, skinless) 125 g · 206 kcal
• Ghee (clarified butter) 15 g · 135 kcal
• Dried red chilies (Byadagi/Kashmiri) 5 g · 16 kcal
• Coriander seeds 3 g · 9 kcal
• Cumin seeds 1 g · 3 kcal
• Black peppercorns 1 g · 2 kcal
• Fenugreek seeds 0 g · 1 kcal
• Garlic 6 g · 9 kcal
• Ginger 4 g · 3 kcal
• Turmeric powder 0 g · 1 kcal
• Vinegar (white/apple cider) 4 g · 1 kcal
• Curry leaves 1 g · 0 kcal
• Lemon juice 4 g · 1 kcal

👨‍🍳 Instructions

1. Marinate the chicken pieces with salt, turmeric powder, and vinegar; set aside for at least 15-20 minutes.
2. Dry roast the dried red chilies, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds over low heat until fragrant.
3. Grind the roasted spices with fresh garlic, ginger, and a little water or vinegar to form a smooth, thick paste.
4. Heat ghee in a heavy-bottomed pan or kadai over medium heat, then add the curry leaves and sauté briefly.
5. Add the ground spice paste to the pan and sauté for 5-7 minutes until the raw aroma disappears and the ghee separates.
6. Add the marinated chicken pieces to the pan, mix well with the spice paste, and cook, stirring occasionally, until the chicken is tender and well-coated.
7. Once cooked, stir in fresh lemon juice and serve hot, garnished with extra curry leaves if desired.