Categories: Fry/Starter

Ingredients

• Chicken - 1 kg, bite sized pieces, washed
• Curd - 1/2 cup, thick yogurt
• Turmeric powder - 1/2 tsp
• Lemon juice - 1 tbsp
• Salt to taste
• Jaggery - 2 tsps (or sugar)
• Curry leaves - 1 sprig
• Ghee - 6 tbsps
• Dry red chilies - 7 to 8, large (spicy variety)
• Dry red chilies - 3 (small variety)
• Black peppercorns - 7-8
• Cloves - 3
• Fenugreek seeds - pinch
• Coriander seeds - 1 1/2 tbsps
• Cumin seeds - 1/2 tsp
• Garlic flakes - 7-8
• Tamarind paste - 1 1/2 tbsps

Directions

1.  Marinate chicken in curd, turmeric powder, lemon juice and half a tsp of salt for a minimum of 2 to 3 hours or overnight in the refrigerator.

2.  Dry roast the red chilies on low flame for 2 mts. Do not burn them. Remove from fire and keep aside. In the same pan, add a tsp of ghee and roast, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 3 minutes. Remove from fire and cool.

3.  Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. Keep aside.

4.  Heat 2 1/2 tbsps ghee in a heavy bottomed vessel, place the marinated pieces along with the marinade and cook for 20-22 mts or till its three fourth cooked.

5.  Remove the sautéed chicken pieces and keep aside. Remove the remaining liquid into another bowl.

6.  In the same vessel, add the remaining ghee, and add the ground paste. Saute on low to medium flame for 8-9 mts to till the ghee separates.

7.  Add the chicken pieces and mix well. Add the left over liquid (while cooking chicken) and jaggery and cook on medium flame for 4 mts. Add salt to taste and mix.

8.  Reduce flame, place lid and cook till the chicken is cooked and you have a thick coating of the masala to the chicken pieces. This is not a curry, its a roast dish.

9.  Remove lid, roast the chicken for 2-3 mts. Turn off flame, remove onto a serving bowl.

10.  Garnish with curry leaves and serve with ghee rice, any flavored rice of your choice or white rice.

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