INGREDIENTS
Chicken - 500 gm
Ginger Garlic Paste - 2 Tbsp
Turmeric Powder - 1/4 Tsp
Onion - 1 chopped
Jaggery - 2 Tsp grated
Curry Leaves - 2 sprigs
Lemon Juice - 1 Tsp
Curd - 5 Tbsp
Salt - To Taste
Ghee - 1/4 cup
INGREDIENTS TO DRY ROAST
Dry Red Kashmiri Chillies - 15
Coriander Seeds - 1 Tbsp
Cumin Seeds - 2 Tsp
Fennel Seeds - 3 Tsp
Peppercorns - 2 Tbsp
METHOD
Dry roast all the above ingredients
Grind to a smooth thick paste along with turmeric powder lemon juice and ginger garlic paste
Add water as required
Clean and chop chicken into medium size pieces
Marinate chicken in the ground masala curd and salt to taste
Leave it covered for an hour
Heat ghee in a pan and add the curry leaves and chopped onion
Sauté to a golden brown colour
Add in the marinated chicken pieces along with the marinade
Add the grated jaggery and mix well
Cover and cook stirring in between till the chicken pieces are roasted well
Serve hot garnished with curry leaves and a dollop of unsalted butter on top
Notes
Using Kashmiri chilli gives a good red colour
Adjust spices to suit your palate
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