Chicken Ghee Roast (Kundapur style)

Ingredients

• 1 chicken
• 2 tsp. Kashmiri chilli powder
• 4 tbsp. yogurt (for marinade)
• 2 tbsp. ginger garlic paste
• Salt to taste
• 2 medium onions (4 tbsp.) brown onion paste*
• 2 tbsp. coconut oil
• 2 tsp. tamarind paste
• 4 tbsp. ghee
• 1 or 2 sprigs curry leaves
• 2 tbsp. Lemon juice
• 1 tbsp. Jaggery or sugar

To make Kundapur masala

Roast and grind to a paste

• 8 Kashmiri chillis
• 2 tbsp. coriander seeds
• 1 tsp. cumin seeds
• ½ tsp. fenugreek seeds
• ½ tsp. pepper corns
• 3 cloves
• 1” pc. cinnamon
• OR use 2 to 3 tbsp. ready Kundapur masala instead of above

Method

1. Dry roast the spices from Kashmiri chillies to cinnamon, cool and grind to a paste. Your ‘Kundapur masala’ is ready.
2. To make fried onion paste* Slice two onions and fry in oil till dark brown, cool and grind to a paste adding 2 tbsp. yogurt (or water if yogurt not available) for the brown onion paste.
3. Clean, cut chicken into large pieces and wash.  Drain out all the water. 
4. Marinate the chicken with the ginger garlic paste, chilli powder, salt and yougurt.  Mix well and leave side for atleast one hour.
5. Take a pan, add 2 tbsp. of coconut oil, and fry the chicken till moisture evaporates, turning the pieces frequently. 
6. Add the brown onion paste and sauté for a minute. 
7. Add the ground paste and sauté till the chicken is cooked and masala is dry, about 30 to 35 minutes.
8. When oil starts leaving, add the ghee and curry leaves and sauté for 10 minutes. 
9. Add the jaggery/sugar and lemon juice, to balance the flavors.  Mix and simmer few minutes till oil separeates.
10. Serve hot with a green salad, onion and lemon wedges, with appams, set dosa or panpole.