Chicken Ghee Roast

A Mangalorean Delicacy.... Thanks To my sister Surya who introduced me to this dish....

Ingredients

Chicken: 1 Kg
Curry Leaves: 3 Sprig
Coriander Leaves: Few
Water: 1/2 Cup
Grated Jagery: 1 Table Spoon
Ghee: 6 to 7 Table Spoon

For Marination

Yogurt: 2 Table Spoon
Red Chilly Powder: 1 Tea Spoon
Turmeric Powder: 1/2 Tea Spoon
Ginger Garlic Paste: 1 Tea Spoon
Coriander Powder: 1 Tea Spoon
Pepper Powder: 1/2 Tea Spoon
Lime Juice: 1 Table Spoon
Salt
For Masala Paste 
Fennel Seeds: 1/2 Tea Spoon
Cumin : 1/2 Tea Spoon
Pepper: 1/2 Tea Spoon
Fenugreek Seeds: Few
Cinnamon: 1 Inch Piece
Cloves: 4 - 5
Ginger: 1 Small Piece
Garlic: 6 to 7 Cloves
Coriander Seeds: 1 Table Spoon
Kashmiri Chilly: 5 to 6
Tamarind: Small Gooseberry size

Cooking Time: 30 Minutes
Method

Cut the chicken to small bite size pieces
Wash the chicken well and drain off all the water
Take the chicken to a bowl

Add all the ingredients mentioned under for marination

Combine well and let it rest for a minimum 2 to 3 hours

Take all the ingredients mentioned under for masala paste.  I did not have kashmiri chillies.  So i used the regular ones.  But i recommend to use kashmiri chilly for the bright red color of the dish

Take everything other than tamarind and dry roast it for a good 8 to 10 minutes in low flame.  You can slightly crush the ginger and garlic
Soak the tamarind in water and keep aside

Now add the tamarind and water and let it boil for 3 to 4 minutes

Switch off the flame and let it cool down well
Put this mixture to a mixer

Grind it to a paste

To a pan add marinated chicken and cover and cook in low flame.  Do not add water.
To a pan pour ghee and once it is heated well add the masala paste

Saute until oil starts to leave.  Add curry leaves

Add the cooked chicken and cover and cook for some more time

Add grated jagery and coriander leaves.  Combine well and switch off the flame

Serve hot with rice, chapathi, roti, paratta etc