Chicken Ghee Roast

Cut the Chicken (2.2 lb) to small bite size pieces. Wash the chicken well and drain off all the water. Add the chicken to a bowl. Add Yogurt (2 Tbsp), Red Chili Powder (1 tsp), Ground Turmeric (1/2 tsp), Ginger Garlic Paste (1 tsp), Ground Coriander (1 tsp), Ground Black Pepper (1/2 tsp), juice from Lime (1/2), and Salt (to taste). Combine well and let it rest for a minimum two to three hours.

Dry roast Fennel Seeds (1/2 tsp), Cumin Seeds (1/2 tsp), Ground Black Pepper (1/2 tsp), Fenugreek Seeds (to taste), Cinnamon Stick (1 in), Whole Cloves (4), Fresh Ginger (1 piece), Garlic (6 cloves), Whole Coriander Seeds (1 Tbsp), and Red Chili Peppers (5) for a good eight to ten minutes in low flame in a pan.

You can slightly crush the ginger and garlic. Mix Tamarind Paste (1 Tbsp) in Water (1/2 cup), keep aside. Switch off the flame and let it cool down well. Put this mixture to a mixer and grind it to paste.

To a pan add marinated chicken and cover and cook in low flame. Do not add water. To a pan pour Ghee (1/3 cup) and once it is heated well add the masala paste. Saute until oil starts to leave. Add Curry Leaves (3 sprigs). Add the cooked chicken and cover and cook for some more time.

Grate the Jaggery (1 Tbsp).

Add jaggery and Fresh Cilantro (to taste). Combine well and switch off the flame. Serve hot with rice, chapathi, roti, paratta, etc.