Ghee Roast Recipe

Dry roast whole spices

Heat a heavy skillet over medium heat. Add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cloves, cardamom pods, and cinnamon. Dry-roast, stirring frequently, until aromatic and slightly darker (2–3 minutes). Remove to a plate and cool.

Roast chilies and coconut

In the same skillet, lower heat to medium-low. Add the dried red chilies and toast briefly until they puff and smell fragrant (about 1–2 minutes) — be careful not to burn. Add the freshly grated coconut and roast, stirring constantly, until the coconut turns light golden (3–4 minutes). Remove from heat and let cool slightly.

Grind into paste

Combine the toasted whole spices, toasted chilies, roasted coconut, tamarind paste, salt, and 1 cup water into a blender. Blend to a smooth, thick paste (add up to 2–3 tbs more water if needed). Taste and adjust salt — the paste should be intensely red, aromatic, and slightly tangy. Set aside.

Marinate chicken

Pat the chicken pieces dry and make 2–3 shallow slashes on each piece. In a large bowl, combine whisked yogurt, ginger-garlic paste, lemon juice, 1 tsp salt, and the prepared spice paste (use about 3/4 of the paste for moderate heat; reserve remaining for adjusting during roast). Mix well to coat the chicken thoroughly. Cover and refrigerate for at least 2 hours, preferably 4–6 hours or overnight for deeper flavor.

Bring to room temperature

About 30 minutes before cooking, remove the marinated chicken from the fridge and let it come to room temperature. Stir the reserved spice paste and keep nearby.

Heat ghee and temper

Place a large, heavy-bottomed skillet or kadhai over medium heat. Add the ghee and warm until it is melted and shimmering. Add mustard seeds and let them pop. Add a pinch of asafoetida and then add the curry leaves (they will sputter). Fry the curry leaves in the ghee until they become crisp (about 1–2 minutes).

Sear the chicken

Increase heat to medium-high. Add marinated chicken pieces in a single layer (work in batches if necessary). Sear the chicken on both sides in the ghee until the exterior darkens and you see a browned crust (about 4–6 minutes per side). Spoon hot ghee over the pieces as they sear to help develop color. The yogurt and spice paste will reduce and stick to the chicken; scrape browned bits from the pan and incorporate them.

Simmer in ghee

After searing all pieces, lower heat to medium-low. Add the reserved spice paste (if you used only part earlier) and stir to coat the chicken evenly. If the pan is dry, add 2–3 tbs water to loosen the sauce. Cover and cook on low for 10–12 minutes, turning pieces once, until chicken is cooked through (juices run clear and internal temperature reaches 74°C/165°F). Uncover and increase heat to medium-high to evaporate residual moisture and brown the coating further, spooning ghee over the pieces to roast them in ghee for another 4–6 minutes until edges are well-roasted and ghee is fragrant and reddish.

Finish and season

Sprinkle crushed kasuri methi over the chicken, toss gently to coat. Taste and adjust salt if needed. Turn off heat and spoon a little extra melted ghee over the pieces for gloss and richness. Garnish with reserved crisp curry leaves.

Serve

Transfer ghee roast chicken to a serving platter. Serve hot with lemon wedges on the side. Traditionally paired with neer dosa, ragi mudde, or plain rice and a simple onion salad.