The key flavor of the Chicken Ghee roast comes from spice paste that you make by roasting a few whole spices. Curry leaves adds a very refreshing flavor and cooking in ghee adds that rich aromatic taste to the dish and the beautiful aroma of ghee. I prefer to make the dish with homemade ghee, but you can definitely use store bought too.
Ingredients you need:
Chicken - I used a mix of bone and boneless chicken. You can also make it vegetarian by making the same dish with cauliflower florets, paneer or tofu. Onion - You need thinly sliced onion, preferably red onion. Garlic Ginger and Tamarind - You make a paste with fresh garlic, fresh ginger, tamarind paste and water. Avoid using store bought ginger garlic paste as the best flavor come from fresh ingredients. Ghee - Well, the dish is called Chicken Ghee Roast, which makes Ghee as one of the key ingredients. I wouldn’t recommend using oil as that will definitely change the entire concept of the dish. Yogurt - Yogurt helps to keep the chicken tender as it slow cooks, and it also creates a lovely balance in taste with the spices. You need a small amount to marinate the chicken. Spices - You need Coriander Seeds, Fennel Seeds, Cumin Seeds, Black Peppercorn, Cloves, Fenugreek Seeds to make the fresh spice paste for this dish. You want to use whole spices to make the spice paste instead of using the spice powder. The curry is heavy spiced, but it’s not hot, so even kids can enjoy. I personally keep it lighter on heat, as neither I and nor my son can handle too much heat in any dish. The whole spices used here are earthy and adds a beautiful aroma to the dish. Kashmiri Red Chili - This chicken dish is known for the gorgeous red hue. Traditionally, South Indians use Byadgi chilli to prepare this dish and if you can find that, definitely go with that. I used Kashmiri red chili as it doesn’t add heat, it only adds flavor and the gorgeous red color. Fresh Curry Leaves - Almost all South Indian dishes has the unique flavor of curry leaves, and without that the dish can feel incomplete. There is no substitute for curry leaves, but if you cannot find, then just discard and add some fresh cilantro leaves at the end.
Steps to prepare Chicken Ghee Roast
The first step is to make the spice paste. 3. Blend the roasted Kashmiri Red Chili and the roasted ground spices with little water. 4. Marinate the chicken with the spice paste, yogurt and salt. Leave aside for a minimum of 2 hours. Letting it marinate for overnight in the refrigerator will enhance the flavor. 5. Cook the curry in a heavy bottom pan or skillet. Place the pan at medium heat and add ghee. 6. Add sliced onion, season with salt and turmeric, and cook until it’s softenes. 7. Add the marinated chicken and mix it around. 8. Scatter a few fresh curry leaves. I like to add some in the beginning of cooking and a few more at the end. 9. Make a paste of fresh ginger, fresh garlic, tamarind paste and little water. 10. Pour that to the chicken and mix it around. Let it cook for a while. 12. Add little water, cover and simmer until the chicken is cooked through. 13. Once done, check for salt, add more if needed. Add a few more fresh curry leaves and serve warm. I like to drizzle a little ghee while serving.
Recipe Video
Variations to try:
You can make this dish using paneer, tofu, cauliflower florets. This dish tastes amazing with shrimp too. Try to use jumbo shrimp for maximum flavor.
More Chicken Curries to try:
Chicken Keema Masala Chicken Salli Garlic Chicken Chicken Korma Caramelized Onion Chicken Curry Chicken Sukka Chicken ghee roast is an excellent, aromatic, rich dish. It’s not typically roasted in the oven, instead slow cooked with spices until tender. The key for that amazing flavor is to not go stingy with the amount of ghee you use. Good quality ghee! With some plain chapatti, layered paratha or Naan, even dosa on the side, you will lick the plate clean. In the restaurant, we had it with appam, which I think was a great combination.
