Super flavorful, delicious and easy to make dry chicken ghee roast. Tender and juicy chicken coated with roast masala. Serve it with rice and rasam or simply as a side.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Yield: 3
- Category: Main Course
- Cuisine: Indian
Ingredients
- 2 tablespoons ghee
- 3 sprigs curry leaves (, fresh)
- 2 cloves garlic (chopped)
- ½ tablespoon black pepper (, coarsely crushed (adjust to taste))
- ½ kg chicken ((1.1 lbs bone-in or boneless chicken))
- 1½ tablespoon lemon juice
- 1 tablespoon mint leaves (, pudina or chopped coriander)
- ¼ teaspoon turmeric (or as needed)
- 1½ teaspoon Garam masala
- 1½ teaspoon red chili powder ((adjust to suit your taste))
- 1 large onions (or 2 medium (coarsely crushed or pulsed in grinder))
- 1 tablespoon ginger garlic paste
- 1 tablespoon ghee
- ½ teaspoon salt ((adjust to taste))
Method
- To a pot, add chicken along with the ingredients mentioned under to marinate.
- Mix everything well and cook on a low flame till the chickn is tender and cooked completely.
- If you find moisture in the pot, Cook on a slightly high flame and evaporate it. Set this aside for about 30 to 45 minutes.
How to Make Dry Chicken Ghee Roast
- Heat a pan with ghee. Add chopped curry leaves and garlic. Fry until the curry leaves turn crisp. You can set aside few leaves for garnish if you want.
- To the pan, add the cooked chicken and begin to roast until all of the moisture dries up.
- When the masala gets roasted well but not burnt, sprinkle black pepper and salt if needed.
- Fry till you get a nice an aroma of pepper chicken ghee roast, for about 2 mins. The dish is done when the masala becomes aromatic. Switch off the flame.
- Garnish with curry leaves. Serve dry chicken ghee roast with rice and rasam or with roti. Squeeze some lemon juice if you want.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.