Description
Tender chicken pieces coated in aromatic spices and roasted in rich ghee for an authentic South Indian dish with bold, complex flavors.
Ingredients
Scale
- 2 lbs boneless chicken (cut into bite-sized pieces)
- 1/2 cup ghee (divided)
- 2 tablespoons red chili powder
- 1 tablespoon coriander powder
- 1/2 tablespoon turmeric powder
- 1 tablespoon garam masala
- 2 teaspoons garlic paste
- 1 teaspoon ginger paste
- 1 large onion (finely sliced)
- 10–12 curry leaves
- 3–4 green chilies (slit lengthwise)
- 2 tablespoons tomato paste
- 1 tablespoon tamarind paste
- 2 teaspoons jaggery or brown sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- 1. Marinate chicken with half the spices, garlic paste, ginger paste, and salt for 30 minutes to 2 hours.
- 2. Heat 2 tablespoons ghee in a heavy-bottomed pan and cook marinated chicken until browned and cooked through. Remove and set aside.
- 3. Add 2 more tablespoons ghee to the same pan. Add curry leaves and sliced onions, cook until golden brown.
- 4. Add green chilies and tomato paste, cook for 2-3 minutes until paste darkens.
- 5. Add remaining spices, tamarind paste, and jaggery. Stir for 2 minutes.
- 6. Return chicken to pan and mix with spice base. Cook for 3-4 minutes.
- 7. Add remaining ghee around edges and cook on medium-high heat for 5-7 minutes until glossy.
- 8. Garnish with cilantro and serve hot.
Notes
Store refrigerated for up to 4 days or freeze for 3 months. Reheat gently with a splash of water or extra ghee.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g