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Chicken Ghee Roast

Steps For Making Chicken Ghee Roast

Asha Dadwal
Chicken ghee roast is one of the simple recipes which is making by very fewer ingredients with a great taste. You must try this recipe at least once.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 2 People
Calories 437 kcal

Equipment

  • Pan
  • Pot

Ingredients
  

For Chicken Stock

  • 300 gm Chicken Bones
  • 3 tbsp Ghee
  • 6-7 Black Pepper
  • 1 Black Cardamom
  • 15 Cashew Nuts
  • Small Cinnamon Stick
  • 1 liter Water
  • 2 Bay Leaves
  • Salt to taste

For Chicken Ghee Roast

  • 5-6 tbsp Ghee
  • ½ Chicken (whole chicken prefer)
  • ½ Cup Byadgi Chili Paste
  • 2-3 tbsp Ghee (again)
  • ½ tbsp Jaggery (if required)

Instructions
 

  • In a hot pot add ghee, chicken bones, and saute them.
  • Now add black pepper, black cardamom, cashew nuts, bay leaves, cinnamon stick, water, salt and mix it well.
  • Cook it for medium flame for 30 minutes and Skimming continuously.
  • Take a whole chicken and give little cuts. now in the same stock poach the chicken for 1 minute and after poaching cut the chicken into medium pieces.
  • After that remove the chicken bones, masala's from stock, and keep it aside.
  • Now blend the chicken stock.
  • In a pan add ghee, chicken pieces and saute for 1-2 minutes.
  • Now add Byadgi chili paste and cook together for 15 minutes.
  • Add chicken stock (as you required), ghee, and cook it on medium flame until ghee separates.
  • Add jaggery and mix it well. Now your chicken ghee roast is ready.

Notes

  • Skimming is very important. Whenever you make any stock keep on skimming it because impurities start floating on top.
  • Give a minimum of 30 minutes when you cook chicken stock and a maximum of 45 minutes but don't do it more than that because whatever flavor is retained of the chicken will go away.
  • Add jaggery is optional if the chili's sweetness isn't sweet enough.
  • Check the salt before serving.