Chicken Ghee Roast | Restaurant Style Chicken Ghee Roast Recipe | Ghee Roast Chicken

Chicken Ghee Roast | Restaurant Style Chicken Ghee Roast Recipe | Ghee Roast Chicken | Chicken Ghee Roast Recipe | Chicken Recipe | Ghee Roasted Chicken Recipe | Chicken Roast INGREDIENTS : chicken 500 gm. (leg and thigh pieces) For Dry Roast :- coriander seeds 1 tbsp cumin seeds 1 tsp fennel seeds 1 tsp peppercorns 1 tsp fenugreek seeds 1/4 tsp cardamom 5 pcs dried red chilli 4 pcs kashmiri chilli 3 pcs Mixer Grind :- (make a thick paste) all dry roasted spices chopped ginger 1 inch size garlic 8 cloves tamarind pulp 1 tbsp water 4 tbsp Marinate Chicken :- mixer grinded paste 3 tbsp curd/yogurt 2 tbsp turmeric powder 1/2 tsp salt 1.5 tsp ghee 2 tsp Other Ingredients :- melted ghee 3 tbsp chopped onion 1 medium slitted green chilli 3 pcs curry leaf 1 stick grated jaggery 2 tsp coriander leaves 2 tbsp COOKING PROCESS : 1) NEED CHICKEN LEG AND THIGH PIECES 500 GRAMS (CLEAN AND WASHED). 2) DRY ROAST CORIANDER SEEDS, CUMIN SEEDS, FENNEL SEEDS, PEPPERCORNS, FENUGREEK SEEDS, CARDAMOM, DRIED RED CHILLI AND KASHMIRI CHILLI FOR 2 MINUTES ON LOW HEAT. 3) LET THEM COOL AND ADD THEM TO A MIXER GRINDER AND ALSO ADD CHOPPED GINGER, GARLIC CLOVES, TAMARIND PULP AND WATER. MAKE A THICK PASTE . 4) MARINATE THE CHICKEN WITH THE MIXER GRINDED PASTE, CURD, TURMERIC POWDER, SALT AND GHEE. REST IT FOR 60 MINUTES. 5) IN A KADHAI ADD MELTED GHEE, CHOPPED ONION, SLITTED GREEN CHILLIES AND CURRY LEAVES AND FRY THEM 2 MINS ON MEDIUM HEAT. 6) ADD THE MARINATED CHICKEN AND COOK TILL GHEE SEPARATES ON HIGH HEAT. 7) COVER AND COOK 10 MINS ON LOW HEAT AFTER GHEE SEPARATED FROM THE SPICES. 8) ADD GRATED JAGGERY AND MIX IT. 9) ADD CORIANDER LEAVES AND COOK FINAL 5 MINS ON LOW HEAT. 10) IT CAN BE SERVED WITH ROTI, LACHCHA PARATHA OR RUMALI ROTI. #chickengheeroast #chicken #chickenrecipe #gheeroastchicken #roastedchicken #restaurantstyle #cooking #recipe