Name: Chicken Ghee Roast Recipe How To Make Karnataka Style Chicken Ghee Roast Khaddoroshik
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1 lb chicken, preferably boneless and cut into bite-sized pieces; 5 tablespoons ghee; 2 tablespoons tamarind pulp; 1 teaspoon turmeric powder; 1 tablespoon red chili powder; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 1 tablespoon garlic paste; 1 tablespoon ginger paste; 10-12 dried Kashmiri red chilies; 1 teaspoon black peppercorns; 1 teaspoon fennel seeds; 1 teaspoon mustard seeds; 1 sprig curry leaves; Salt to taste; Fresh coriander leaves for garnish

Instructions

In a dry pan, roast the dried red chilies, black peppercorns, fennel seeds, and mustard seeds until fragrant. Allow them to cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
Marinate the chicken pieces with turmeric powder, red chili powder, coriander powder, garlic paste, ginger paste, and salt. Let the chicken sit for at least 30 minutes to absorb the flavors.
Heat 3 tablespoons of ghee in a pan over medium heat. Add the marinated chicken pieces and cook until they are browned on all sides. Remove the chicken from the pan and set it aside.
In the same pan, add the remaining ghee and tamarind pulp. Stir well to combine.
Return the cooked chicken to the pan and mix it with the tamarind-ghee mixture. Add the ground spice powder and curry leaves. Stir everything together to ensure the chicken is coated evenly with the spices.
Cover the pan and let the chicken cook on low heat for about 15-20 minutes, stirring occasionally. You'll know it's done when the ghee separates from the spices, giving the dish a glossy finish.
Once the chicken is cooked through and the flavors have melded together, garnish with fresh coriander leaves.

Ingredients

Instructions

Nutrition Facts