Ghee Roast Chettinad Chicken

It's a well-known dish from the southern part of India. As the name suggests the dish has been originated from Chettinad a region located in Tamil Nadu, India.

It is a spicy dish can be taken with Roti/Naan/Chapati ( preferably). I have done little tweak in the regular preparation.

The details and the recipe is as below.

Ingredients: 

Step 1(Marinate)

• 500 gm chicken
• juice of 1/2 lemon
• quarter bowl of yogurt
• ½ tsp of turmeric powder
• 4 to 5 curry fresh curry leaves
• Little bit salt & Red chili Powder

Step 2(Roast the Spices)

• 5 to 7 dry red chilies
• 1 & 1/2 tsp whole black pepper
• 1 tsp coriander seeds
• 1& 1/2 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 4 to 5 garlic cloves
• 1 or 2 cardamom
• 1 inch of cinnamon
• Tamarind water(Soak the tamarind few minutes before & use only the water to make the paste)

Step 3(To prepare the Dish)

• 1/2 cup of ghee
• Salt
• 11/2 tsp jaggery
• curry leaves

Method: 

Marinate the chicken with the ingredients mentioned in step 1.  and keep aside for an hour.

In a pan, roast the dry spies mentioned in Step 2. Switch off the flame and let the spices cool down.

Add the tamarind water with the roasted spices in a mixer jar to make a fine paste.

In a pan add 1/3^rd  cup of ghee and place the marinated chicken and cook it till the chicken is 70% done. Then take them those roasted chicken in plate.

In the same pan/kadhai add the leftover yogurt mix from the marinated chicken, just cook it for some 1 to 2 minute so that the raw smell won’t be there and store it aside in a bowl.

In the same pan add the masala(paste) and let it cook on a low flame. Add 2 tbsp of ghee & fresh curry leaves to the masala. With that add the yogurt stock, salt, jaggery and add the cooked chicken to the pan. Keep coating the chicken with the masalas on a low flame for 5 mins.

And it’s ready to it  J

Happy Cooking JJJ