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. 

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. 


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:

         

 

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. 


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. 

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. 

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. 


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. 

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