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Chicken Ghee Roast / Chettinad Chicken Roast

Written By Angela Steffi on Wednesday, August 24, 2016 | 11:35:00 PM

Chicken Ghee Roast is a delicious recipe had along with rice, roti, chapathi and a lot more..This chicken is going to be highly aromatic because of the ghee and the fresh chettinad masala.Yes we are going to make chettinad masala for making this chicken. It can be made dry to have as a starter or it can also be made as semi gravy for rice, naan etc...

Chicken-Ghee-Roast-Recipe



Serving Size          :  4 people

Preparation Time : 1 hour

Cooking Time       : 20 mins



Difficulty: Spice Level:


Quantity INGREDIENTS


1 kg Chicken (with bone)

To make Chettinad masala
10 Kashmiri Chilies
1 Tbsp Coriander Seeds
2 tsp cumin seeds
1 tsp Fennel Seeds
1 Tbsp Pepper Corns
6-7 Dry red chilies

To marinate the Chicken 
2"  Piece Ginger
4 Cloves of Garlic
2 Tbsp Lemon juice
1/2 tsp Turmeric Powder
4 Tbsp Yogurt / Curd

To make Chicken Ghee Roast
1/4 cup Ghee / Clarified butter
1(150g) Onion (finely chopped)
1 tsp Jaggery or Sugar

Curry Leaves for Garnishing

Salt to taste

Cooking Method


Step 1) To make Chettinad masala dry roast Kashmiri chilies separately.Then in the same pan roast coriander seeds, cumin seeds, Fennel seeds, pepper corns and dry red chilies.The reason why we are roasting separately is because the kashmiri chilies are larger in size and all other ingredients are much smaller compared to it. The seeds might easily get burnt so to avoid burning we are roasting them separately.


Masala-for-Chicken-Ghee-RoastChicken-Ghee-Roast-Masala

Step 2) Grind the roasted ingredients along with a piece of ginger, garlic, lemon juice and grind it into a smooth and a thick paste.If you find harder to grind then add some water and then grind (I have added 2 tbsp of water while grinding)

Chicken-Roast-MasalaChettinad-Chicken-Roast

Step 3) Clean the chicken and cut them into medium sized pieces (Preferably Chicken with bones).Apply the ground paste and also add turmeric powder ,Yogurt, required salt and coat the chicken pieces well with the masalas. Allow it to marinate for a minimum of 1 hour (Overnight marination is also good)

Chettinad-Chicken-Ghee-RoastMarination

Step 4) To make chicken Ghee roast heat 1/4 cup Ghee,add one finely chopped onion, a pinch of salt and saute until the onions are translucent. then add the marinated chicken pieces one by one.Dont waste any masalas add all the left over masalas. Add a small piece of Jaggery or a tsp of sugar to get a balanced taste and cook until the chicken it fully done.Stir the pieces in between

Roasting-onionChicken-Roast-Chettinad-Style

Step 5) It may take around 15 - 20 minutes (on a medium heat) depending on the size of the chicken pieces.Chicken will have a crispy texture on the outside when it is fully done.Finally add some curry leaves to give it an extra flavor and turn off the heat.

Chicken-Ghee-Roast-RecipeChettinad-Chicken-Ghee-Roast-Recipe

 Our Yummilicious Chicken Ghee roast is ready to be served..Happy Cooking !!!!
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About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).

17 comments :

  1. Hello,

    I have made this recipe twice, grinded the ingredients in a blender to make a smooth and thick paste. I have found that I had to add a lot of water and even olive oil to make the paste, otherwise it was way to dry. You said that you added only 2 tbs of water. As stated, I added way more than this plus the oil. Thoughts?

    ReplyDelete
    Replies
    1. It will be a thick paste only, I only used 2 tbsp of water while grinding.,If you are using a bigger grinder use intermittent pulses scraping the masalas from the sides of the jar towards the blades.The final product will not be a sauce like consistently but rater a smooth paste.we will be using this masala paste along with yogurt for coating and marinating..avoid excessive use of water as it will prevent the chicken from roasting properly.Thank you. All the best !!

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    2. We need to use a Smaller Mixer/Grinder Jar. A Blender Jar is not Ideal for making a Paste from Dry and Roasted ingredients.

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  2. Hello.. recently i bumped into ur site... really love ur website....I am very new to cooking..
    Do we have roast the chicken on medium flame?

    ReplyDelete
    Replies
    1. Hi, Thank you for your comments.we need to roast the chicken on medium heat, otherwise the outer layer of the chicken pieces will cook very fast and the masalas will remain raw

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  3. Hi I am a vegetarian and wanted to make the paneer version of ghee roast that is available in many restaurants in Mangalore... Any suggestions??

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    Replies
    1. Hi Priya, First fry the paneer in ghee for a couple of minutes and keep it aside(use homemade panner at it will be little softer) and then cook the freshly ground masala in some ghee,once they are nicely cooked and has started oozing out the oil add the fried paneer and cook for 2-3 more minutes.Happy cooking

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  4. Hi Steffi,
    First of all I would like to Thank you very much for sharing this yummy recipe.
    I tried this last week on my son's fifth bday and the king of our dinner party was chicken ghee roast. All the guests loved it. I was very happy when my hubby was continously praising me for the dish.
    Thank you so much.

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    Replies
    1. Woooow !!!! Thank you so much for your wonderful Feedback :) I am very happy that everyone liked the recipe.:) I will upload more such recipes soon :) Thank you very much :)

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  5. I made it over the week end. And loved it. Amazing recipe and so easy. This is definitely a keeper

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    Replies
    1. Thanks for taking time and sharing your feedback with us. I am really happy that you liked the recipe.Happy Cooking

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  6. Great Recipe! Thank you for sharing :) Gonna try it this week. Can you tell me if Chettinad Masala can be used in any other recipes as well? Can we make this masala and store in refrigerator?

    ReplyDelete
    Replies
    1. Thank you so much Maria, chittinad masala is my favorite it has awesome aroma, we can use it in lot of dishes like chicken curry, prawns and even mutton.We can refrigerate the masala. I do that but My mom always roast the spices and keeps in a airtight container whenever needed she will grind some from the roasted spices and add it to the recipe, it smells more lively and smells great when ground freshly.

      Please share your feedback after trying the recipe. Happy Cooking.

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  7. I made this for a party, for the first time, and everybody loved it!!! You can increase/decrease the spiciness to match your taste buds. Love the recipe.

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  8. Hi, great recipe! We loved it! But instead of a dry dish like yours, it turned out to be gravy style. How do you manage to get it roasted and dry when the chicken leaves a lot of moisture while cooking? Would really like to get the same texture as yours. Thanks!

    ReplyDelete
    Replies
    1. Hi we should not add more water while grinding the spices, i have used just 1.5 tbsp of of water while grinding, we need to scrape the edges and manage grinding with less water.Also after cleaning the chicken, pat it dry with a tissue paper to get rid of any excess moisture .

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  9. Hi. Is there anything I can substitute for peppercorn? That's the only ingredient I don't have to cook with right now :-(

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