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 (as needed) , Ginger Garlic Paste (1 tsp) , Ground Coriander (1 tsp) , Ground Black Pepper (as needed) , 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 (as needed) , Cumin Seeds (as needed) , Ground Black Pepper (as needed) , Fenugreek Seeds (to taste) , Cinnamon Sticks (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.