The medley of perfectly ghee roasted aromatic spices adds an excellent spicy kick that is sure to please a masala loving palette. Don’t miss trying this finger licking good recipe!

Ingredients

Chicken-2 lbs

Ghee-3 tbsp

Curry leaves-3 sprigs

Marination

Red chili powder-1 tsp

Coriander Powder-1 tsp

Pepper Powder-1/2 tsp

Ginger Garlic Paste-1 tsp

Salt to taste

Yogurt-1 cup

Lime juice-2 tsp

Marinate the chicken with all the above mentioned ingredients well and let it sit for an hour.

Roast and Grind

Ghee-1 tbsp

Cumin-1 tsp

Fennel seeds-1 tsp

Fenugreek seeds-1/4 tsp

Cinnamon-1 inch

Cloves-4

Coriander seeds-1 tsp

Garlic pods-12

Whole Byadagi chilis or Kashmiri chilis-8

Heat the ghee in a frying pan and roast the all the spices in the above mentioned order till they are golden brown, let it cool and then grind it into a fine paste and set aside.

Method

Heat 3 tbsp of ghee in a heavy bottom kadai,ad the curry leaves and let them crisp up. Remove the curry leaves and set aside to use for garnish later.

To the same kadai add the well marinated chicken pieces and the leftover marinade and let it cook on medium heat for 10 mins. Gently mix the chicken pieces and cover and let it cook for 10 more mins on low flame.

Add the masala paste to the chicken and mix well, cover and let it cook completely till the ghee floats on top.

Garnish with curry leaves and serve it hot with your favorite Dosa, Roti or Rice.

Note:

This can be served as a gravy as well as an appetizer [Just roast the chicken till all the gravy is dry]