Chicken Ghee Roast

For the Spice Paste:

• 6-8 dried red chillies
• 2 tablespoons coriander seeds
• 1 teaspoon jeera (cumin seeds)
• 1/2 teaspoon whole black pepper
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon methi seeds
• 4-5 cloves
• 4-5 garlic cloves
• 1 tablespoon tamarind paste
• 1/2 cup water

For the Curry:

• 500 g chicken pieces
• 1 cup curd (yoghurt)
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons Aazol’s Pure Gharwala Ghee
• 2 medium onions, finely sliced
• A few curry leaves

Method:

1. Prepare the Spice Blend:

Dry roast the red chillies in a hot pan until aromatic, then remove and set aside.

In the same pan, dry roast coriander seeds, jeera, black pepper, fennel seeds, methi seeds, and cloves until fragrant. Remove and set aside.

2. Make the Spice Paste:

Blend the roasted red chillies and garam masala spices with garlic, tamarind paste, and water into a smooth paste.

3. Marinate the Chicken:

In a bowl, combine the blended spice paste, curd, turmeric powder, and salt.

Add the chicken pieces and mix well to coat. Marinate for 30 minutes to an hour.

4. Cook the Curry:

Heat Aazol’s Pure Gharwala Ghee in a pan.

Add sliced onions and sauté until golden brown.

Add the marinated chicken to the pan and stir to combine.<

Cover and cook on medium heat until the chicken is tender and cooked through.

Stir occasionally to prevent sticking.

5. Add Curry Leaves:

Once the chicken is cooked, add a few fresh curry leaves for an added burst of flavour.

6. Serve Hot:

Transfer to a serving dish and enjoy this aromatic chicken curry hot with steamed rice or Indian bread.

Tips:

Adjust the Spice Level: Reduce the number of red chillies if you prefer a milder curry.

Marination Time: For deeper flavour, marinate the chicken for a few hours or overnight.

Serving Suggestion: Pair this curry with Aazol’s Unpolished Indrayani Rice for a perfect traditional meal.

This hearty chicken curry celebrates the richness of fresh spices and the wholesome touch of Aazol’s Pure Gharwala Ghee!