RECIPE OF THE DAY : CHICKEN GHEE ROAST

BY  CHEF LALIT KUMAR,

EXECUTIVE CHEF,

SKYVIEW BY EMPYREAN

INGREDIENT:-

 Chicken Curry Cut

 Byadagi chillies

 tbsp ghee

 tbsp coriander seeds

 tsp jeera

 tsp saunf

 Methi

 tsp pepper

 Cloves of garlic

 Marble-sized tamarind pulp

 tsp jaggery

 tsp salt

 Cashews

 Sprigs Curry leaves

MARINATION OF CHICKEN:

1. First, we brine the chicken, which has been marinated in some turmeric powder. The brining

technique helps meat remain juicy even when cooked for long periods of time.

2. Add water until it covers the chicken and for every cup of water added, add 1 tbsp of salt

and set aside for 1 hour.

3. Drain the water and wash to remove excess salt
4. Melt 1 tbsp ghee in a deep pan and add chicken, fry until ¾ cooked and set aside.

COOKING METHOD:

1. Soak Byadagi chillies in warm water for 15 minutes.
2. In a flat pan, add coriander seeds, jeera seeds, saunf seeds, methi seeds, and some

peppercorns and roast them.

3. Once that cools, add it to a grinder along with the soaked chillies, garlic and tamarind.
4. Blend it, and add water to make it a fine, smooth paste.
5. In a deep bottomed pan, melt 1-2 tbsp of ghee and add the masala paste.
6. Fry it, adding more ghee if it dries out too much.
7. Fry until the oil starts to separate and it looks textured
8. Add the cooked chicken and mix well, make sure the masala coats every piece.
9. Add curry leaves, jaggery, salt and cashews (optional)
10. Serve atop a banana leaf, garnish with curry leaves and lime.