SUMMARY:
- Course:.................Main
- Cuisine..................Karnataka
- Preparation time...10minutes
- Cooking time.........30minutes
- Total time...............40minutes
- Chicken.....................1kg
- Kashmir chilly.............5nos
- Coriander seed.........1tbsp
- Pepper corn...............1tbsp
- Fenel seed................1tsp
- Cumin seed...............1/2tsp
- Dry chilly.....................4nos
- Ginger......................small piece
- Garlic cloves..............4nos
- Lemon juice...............2tbsp
- Turmeric powder.......1/2tsp
- Yougurt......................4tbsps
- Chopped onion..........1nos
- Ghee.........................1/4cup
- Water......................as required
- Salt .........................to taste
- Curry leaves............3string
- Clean and wash the the chicken, cut into medium size pieces, keep aside.
- Roast kashmir chilly, corriander seed, dry chilly, cumin,fennel and pepper corn.
- Grind all roasted ingreadience along with ginger, garlic, lemon juice and two tbsps water, make thick paste.
- Marinate chicken with ground paste, turmeric powder, yougurt and salt, keep aside minimum one hour.
- Heat ghee in a thick bottom pan, add chopped onion and a pinch of salt, saute for one minute.
- Now add marinated chicken and small piece of jaggery (to get balanced taste) stir well, cover with a lid and cook in slow flame for 10 minutes.
- Then open the lid, sprinkle little curry leaves and roast the chicken until it is done (occationally stirring the chicken to avoid burn)
- Ghee roast is ready, Enjoy the dish..!!!!!!
