Chicken Ghee Roast Recipe by Emalatha Thiagaraj
Cooking Instructions 1 Cut the chicken into medium size pieces, wash & drain it. Marinate it with the ingredients mentioned under 'For the marinate’ and let it for 2 to 3 hours or more (I marinated it for 1 hour) 2 Heat a non stick pan & dry roast the chillies, pepper, fenugreek, coriander & cumin seeds. Using a little water grind all these ingredients along with the ginger-garlic 3 & lemon juice to a fine paste. Retain the masala from the grinder. 4 Heat 3 Tblspn of ghee in a wide thick nonstick pan and add onions and saute. 5 In the same pan add the masala paste and mix it well and let it till the raw smell vanishes and the oil leaves the sides of the pan. 6 Add the marinated chicken pieces & salt to taste. Cook on a medium high flame till the chicken cooks well. 7 Garnish with onions & chopped coriander leaves & turn off the flame. Serve hot as a side dish with rice. 1 Cut the chicken into medium size pieces, wash & drain it. Marinate it with the ingredients mentioned under 'For the marinate’ and let it for 2 to 3 hours or more (I marinated it for 1 hour) 1 Cut the chicken into medium size pieces, wash & drain it. Marinate it with the ingredients mentioned under 'For the marinate’ and let it for 2 to 3 hours or more (I marinated it for 1 hour) 2 Heat a non stick pan & dry roast the chillies, pepper, fenugreek, coriander & cumin seeds. Using a little water grind all these ingredients along with the ginger-garlic 2 Heat a non stick pan & dry roast the chillies, pepper, fenugreek, coriander & cumin seeds. Using a little water grind all these ingredients along with the ginger-garlic 3 & lemon juice to a fine paste. Retain the masala from the grinder. 3 & lemon juice to a fine paste. Retain the masala from the grinder. 4 Heat 3 Tblspn of ghee in a wide thick nonstick pan and add onions and saute. 4 Heat 3 Tblspn of ghee in a wide thick nonstick pan and add onions and saute. 5 In the same pan add the masala paste and mix it well and let it till the raw smell vanishes and the oil leaves the sides of the pan. 5 In the same pan add the masala paste and mix it well and let it till the raw smell vanishes and the oil leaves the sides of the pan. 6 Add the marinated chicken pieces & salt to taste. Cook on a medium high flame till the chicken cooks well. 6 Add the marinated chicken pieces & salt to taste. Cook on a medium high flame till the chicken cooks well. 7 Garnish with onions & chopped coriander leaves & turn off the flame. Serve hot as a side dish with rice. 7 Garnish with onions & chopped coriander leaves & turn off the flame. Serve hot as a side dish with rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Green Curry Baked Chicken Breasts Crockpot Potato Topped Swiss Steak Yakotori Japanese Skewered Chicken *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) Cherry Cheesecake Cookies Green Curry Baked Chicken Breasts Crockpot Potato Topped Swiss Steak Yakotori Japanese Skewered Chicken *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) Cherry Cheesecake Cookies Mayo Garlic Sauce Aloo ke kabab Luchi Udupi Tomato Rasam Spicy suka chicken Green chilli thecha Multi Millet Payasam porridge Soya Chunks Green Peas Curry Gasagase payasa Stuarts Satay Curry Mayo Garlic Sauce Aloo ke kabab Luchi Udupi Tomato Rasam Spicy suka chicken Green chilli thecha Multi Millet Payasam porridge Soya Chunks Green Peas Curry Gasagase payasa Stuarts Satay Curry