Chicken ghee roast is a simple yet flavour rich side and all you need is just rasam and rice to go with it . It is an excellent side for Rotis or thosais as well .
You can use any cut of chicken for this dish , though I think chicken thighs and drumsticks are the best .
chicken – 1 kg ( washed )
Onion -1( finely chopped ) optional if you want more gravy
Tomato -1 chopped
For spice powder
Cassia stick -1/2″ stick
Dry Red chillies – 4-5 ( or as per heat level )
Chilli powder , Turmeric powder , coriander powder , salt (as desired )
Ghee -2 tbsps
Curry leaves -1 sprig
Fennel seeds-1 tsp
Cassia bark -1/2″
Cardamom -5-6 fried
Mint leaves -1/2 cup washed
Marinate washed chicken in yoghurt , turmeric powder , chilli powder .
Dry roast coriander, jeera , saunf , 1 tsp each , cinnamon 1/2″stick , cardamom -2 and Dry red chillies – as per heat level
Make a powder and keep aside .
Add ghee in pan , season with saunf , bay leaf , add onion , curry leaves , add marinated chicken and powder and cook, once chicken is half cooked add cut tomatoes , cook closed till gravy thickens.
There’s no need to add any water . Just cook the chicken in its own juices. Once it’s dry garnish with fried cashews and mint leaves and serve after 15-30 mins .
*since we are using ghee to roast the chicken , it’s better to add more dry red chillies to increase the spice level .