Ghee Roast Chicken

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Chicken leg boneless  

Salt – 1 tsp

Red chilli powder – 1 tsp

Turmeric – 1 tsp

Lemon juice – 1nos

Ginger garlic paste – 1 tbsp

Hung curd – 1 tbsp

Byadgi chilli – 7nos

Cinnamon stick – 1nos

Peppercorn – 1 tsp

Methi seeds – 1 tsp

Cumin seeds – 1 tsp

Coriander seeds – 1 tsp

Cloves – ½ tsp

Garlic cloves – 10-15nos

Curry leaves – 10-12nos

Jaggery – 1 tbsp

Seedless soaked tamarind – 2 tbsp

Ghee – 3tbsp

Fresh coriander- 2 tbsp before finishing  

Method

Marinate the chicken leg boneless with salt, red chilli powder, turmeric, lemon juice, ginger-garlic paste and hung curd. Now mix it well and keep it aside.

Take a pan and start roasting byadgi chilli, cinnamon stick, cloves, and garlic cloves, curry leaves, make it paste adding jaggery, seedless soaked tamarind and set aside.  In a pan add ghee and roast the masala paste till it oozes out ghee.  In a separate pan heat ghee add chopped garlic, curry leaves, add chicken and continue  cooking once it gets nice golden colour

 Add masala and continue cooking it, add salt to ensure the chicken is cooked properly   Serve chicken ghee roast with appam or Malabar paratha.

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