Chicken Ghee Roast

 

It would be fair to declare that our favourite protein is chicken- leaner the better!

That’s why I often find myself picking up chicken breast cutlets or tenderloins at the grocery store. While lean they are also easy to cook- requiring very little active cooking.

My default reference for cooking – recreating a dish from memory.

The memory of delicious Chicken Ghee Roast served by a friend had my mouth watering one evening. With some chicken breast tenderloins at hand I started to recreate her recipe from memory. Here’s what followed.

Marinating with Yogurt

Yogurt – the base for a quick marinade.

Serves: 2 to 3

Time: 30 mins active with 15 mins prep

Ingredients:

Chicken breast tenderloins (1.5 pounds/ .75 to 1 kg)

For the marinade:

Plain yogurt 1/2 cup

Salt and pepper to taste

Turmeric 1 tsp

Red chilli powder 1/2 tsp

Coriander powder 1/2 tsp

To cook:

Ghee 2 tbsp

Red Onion – 1 (sliced)

Garlic – 2 to 3 cloves (chopped)

Cumin seeds- 1 tsp

Bay leaves- 2

Black cardamom- 1

Cloves- 3-4

Whole red chillies- 2 to 3

Fresh cilantro for garnishing

The process:

Spiced chicken

Seasoning chicken.

Usually store bought meats are in an almost ready to use condition- but it’s a good idea to give it a quick wash and pat dry with paper towels. To begin, clean the chicken and cut it into cubes.

Spices

Adding spices.

Next, rub salt, pepper, turmeric, red chilli powder and coriander powder in to the chicken. While this rests, in a bowl measure half a cup of plain yogurt. To it add spice  coated chicken pieces and mix well. Ideally you could marinate chicken overnight. However, half an hour is plenty.

Coat with Yogurt.

Finally, add yogurt and mix well.

While chicken rests and soaks up the seasoning, thickly slice half (if large) or one  (if small in size) red onion. Also, chop garlic cloves.

Tempering

Tadka

In a deep wok, heat 2 tablespoons of ghee (clarified butter). Keep the heat on medium high, you don’t want to smoke the ghee. To this add all the remaining dry whole spices- cumins seeds, black cardamom, whole red chillies, bay leaves and cloves. Once the cumin seeds start sputtering and spices become fragrant add garlic and onions. Cook until browned, but not burnt.

Cooking Chicken

In goes the chicken!

Add chicken to this base and quickly roast on high heat. Once chicken pieces have browned slightly, give it a stir, reduce heat and, cook covered on low heat for 20 minutes or until tender. You sprinkle a quarter (1/4) cup of water, to make sure there is enough moisture while cooking.

And, that’s it! Garnish with fresh cilantro and dig in. All you need now is to decide what you’ll eat with this simple yet delicious chicken roast. I served a side of mixed vegetable quinoa.

Enjoy this warm and spicy Chicken Ghee Roast for all seasons.

Chicken and Quinoa Dinner

Chicken Ghee Roast with a Quinoa Pulao

 

May we interest you in a sampling of recipes on the blog?

Chicken and Paneer Burrito Bowls

Mulled Wine for Winter Evenings

Tangy Chicken Potato Roast

Tea Flavourings 

Egg Bruschetta and Pizza on Bread

Homemade Guacamole

No Bake Strawberry and White Chocolate Ganache Tart

Gajrela – Carrot Pudding for the Winters

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