Description
A traditional South Indian chicken roast infused with rich spices and cooked in ghee for a unique flavor.
Ingredients
- 15 Kashmiri Chillies
- 12 Byadgi Red Chillies
- 15 Pepper Corns
- 1 ½ tablespoons Coriander Seeds
- 1 teaspoon Cumin Seeds
- ½ teaspoon Fenugreek Seeds
- 15-20 Garlic Cloves
- 1 teaspoon Tamarind Paste
- 1 kg Chicken (bone-in preferred)
- ½ cup Ghee
- 1 teaspoon Salt
- 2 teaspoons Sugar
- 2 sprigs of Curry Leaves
Instructions
- Dry roast the Kashmiri and Byadgi chillies, pepper corns, coriander seeds, cumin seeds, and fenugreek seeds in a pan until fragrant. Allow to cool slightly before blending with garlic and tamarind to form a smooth paste.
- Marinate the chicken with the spice paste, salt, and sugar. Let it sit for at least 30 minutes, preferably refrigerate overnight for better flavor.
- Heat the ghee in a large pan. When hot, add the marinated chicken pieces along with curry leaves.
- Sauté the chicken on medium-high heat until it’s browned on all sides. Then reduce the heat, cover, and cook until the chicken is tender and fully cooked.
- Check the seasoning and adjust if necessary. Let it rest for a few minutes before serving.
Notes
Serve hot with naan or steamed rice. Garnish with fresh coriander or a sprinkle of lime juice. Pair with cucumber raita for balance.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian