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Chicken Cooked in Ghee

Name: Chicken Cooked in Ghee
Prep time: 2700 s
Cook time: 2100 s
Total time: 4800 s
Yield: 4
Ingredients: 15 Units Peppers hot chile sun-dried; 12 Units Peppers hot chile sun-dried; 1 1/2 tablespoon Spices coriander seed; 1 teaspoon Spices cumin seed; 1/2 teaspoon Spices fenugreek seed; 15 Units Garlic raw; 10 grams Tamarinds raw; 1 kilogram Chicken roasting dark meat meat only raw; 1/2 cup Butter Clarified butter (ghee); 1 teaspoon Salt table; 2 teaspoons Sugars granulated

80'

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This dish features chicken marinated in a rich blend of spices and cooked in ghee, resulting in a flavorful and aromatic meal.

Dinner

Keto-Friendly

Source of protein

Ingredients

Servings

- 4 Portions +

Peppers, hot chile, sun-dried

15 Units Peppers, hot chile, sun-dried

Peppers, hot chile, sun-dried

12 Units Peppers, hot chile, sun-dried

Spices, coriander seed

1 1/2 tablespoon Spices, coriander seed

Spices, cumin seed

1 teaspoon Spices, cumin seed

Spices, fenugreek seed

1/2 teaspoon Spices, fenugreek seed

Garlic, raw

15 Units Garlic, raw

Tamarinds, raw

10 grams Tamarinds, raw

Chicken, roasting, dark meat, meat only, raw

1 kilogram Chicken, roasting, dark meat, meat only, raw

Butter, Clarified butter (ghee)

1/2 cup Butter, Clarified butter (ghee)

Salt, table

1 teaspoon Salt, table

Sugars, granulated

2 teaspoons Sugars, granulated

Chicken Cooked in Ghee

Nutri value

Go to instructions

Instructions

4 Steps

80'

Total

45'

Preparation

35'

Cooking

Waiting

Step by step

1 of 4

15'

Step 1

• Add peppercorn, coriander seeds, cumin seeds and fenugreek seeds to a frying pan. Dry roast on medium flame for 2-3 minutes or until the raw smell goes. Transfer to a plate. Add kashmiri and byadgi dry red chillies and dry roast for 2-3 minutes. Remember to stir continuously. Do not burn the spices. Transfer to a plate and allow it to cool. Add garlic and roast for 2-3 minutes.
• Once cooled, tansfer all the spices and garlic to the chutney jar of a mixer.
• Add tamarind and blend masala till smooth. Add about 3-4 teaspoons of water, one spoon at a time, as required to make a thick, smooth paste. Set aside.

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2 of 4

30'

Step 2

• Add 2-3 tablespoons of the masala to the chicken and mix to combine. Cover and allow the chicken to marinate for at least 2 hours. For the best results, marinate in the refrigerator overnight. Reserve the remaining masala for later.
• Remove the chicken from refrigerator at least half an hour before cooking to bring it to room temperature

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3 of 4

20'

Step 3

• In a large pan or kadhai, heat half the ghee and add the chicken. Don't crowd the pan, instead cook chicken in batches. Fry the chicken for 3-4 minutes on each sideUse tongs to remove and keep aside.
• In the same pan, add the remaining ghee and the remaining masala. Fry the masala till it starts drying up and all the water evaporates. This takes about 6-8 minutes.
• The masala should turn a deep reddish maroon color and all the ghee should come to the top.

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4 of 4

15'

Step 4

• Add the chicken pieces back to the pan along with salt and sugar and mix to ensure the masala fully coats the chicken. Cover and cook for 5 minutes.
• Sprinkle with curry leaves and serve hot.

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