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Chicken Ghee Roast - Chettinad Style | By Chef Ashwani Singh

Chicken Ghee Roast - Chettinad Style Ingredients​​​​​​ Marination: Chicken (curry cut)​​​​​750 gm Lemon juice​​​​​​ 1 nos Turmeric ​​​​​​¼ tsp Salt​​​​​​​ to taste Curd (whisked) ​​​​​100 gm Tamarind​​​​​​ 30 gm Water Chettinad Masala paste: Coriander seeds ​​​​​1 tbsp​​​​​​ Black peppercorn ​​​​​1 tbsp Red chili whole​​​​​ 15 nos Cumin seeds​​​​​​ ½ tbsp Fenugreek seeds ​​​​​¼ tsp​​​​​​ Garlic cloves​​​​​​ 20 gm Tamarind water​​​​​​ Ghee​​​​​​​ 150 ml Jaggery​​​​​​ 10 gm Curry leaves​​​​​​ few springs Salt​​​​​​​ to taste Methods - 1. Take a mixing bowl, put in the chicken curry cut. Add lemon juice, turmeric, curd and salt and mix thoroughly. Keep a side for ½ hr to 1 hr. 2. In another bowl take tamarind and water all together and mix it nicely. Drain and keep aside. 3. To prepare the chettinad masala, put in the coriander seed, black peppercorn, red chili whole, cumin seeds and fenugreek seeds one by one in a iron kadhai and broil all together. Cool and keep aside. 4. Now, in a mixer and grinder bowl, put the prepared chettinad masala along with garlic clove and tamarind water. Grind it fine and keep aside. 5. In a lagan ( cooking vessel ) heat ghee and add marinated chicken and fry till light golden color. Take it out and keep aside. 6. In the same ghee add the prepared chettinad Masala paste and fry till done and add jaggery and fry. 7. Now mix the fried chicken to the lagan and saute nicely with the masala on low flame. After 4 t0 5 min add curry leaves. 8. Check the seasoning and add salt. Add ghee and serve hot.