Chicken ghee roast
Curries With Bumbi · ♥ 1.4K likes · 66.6K views · 7 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1.3 kg boneless skinless chicken thighs
- 1 tbsp cashew nuts
- 2 tsp salt
- 30 g palm sugar
- 1 tbsp finely grated ginger
- 1 tbsp finely grated garlic
- 4 tbsp plain unflavored yogurt
- ½ tsp turmeric powder
Mix the chicken thighs with the ginger, garlic, yogurt and turmeric and marinate at least 30 minutes, or overnight in the fridge; bring nearly to room temperature before cooking.
- 7 whole dry red badgi chillies
Soak the badgi chillies in water overnight; wearing gloves, slit with scissors and remove the seeds.
- ½ cup water
Puree the chillies and cashews with about half a cup of water to a smooth paste.
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- ¼ tsp fenugreek seeds
- 6–7 whole black peppercorns
Roast the coriander, cumin, fennel, fenugreek and peppercorns on low heat, stirring, just a few seconds until fragrant; move to another bowl at once so they don't burn.
Grind in a mortar and pestle while warm, or cool completely before a spice grinder; neither too fine nor too grainy.
- 1 tbsp homemade ghee
Heat a heavy-bottomed frying pan on high with a heaped tablespoon of ghee; add the chicken spread out and cook on high about 10 minutes until half done and the water dries up.
- 1 tbsp ghee
Add the chilli-cashew paste, rinsing the bowl and jar with no more than a quarter cup of water, then the ground spices, salt and another heaped tablespoon of ghee.
- 1 tsp tamarind concentrate
Add the palm sugar, then a teaspoon of tamarind concentrate.
Taste and adjust seasoning; done when oil comes out at the sides. Rest at least an hour before serving with rice or paratha.