Chicken ghee roast
Chicken drumettes bone in - 500 g
Cashew nuts - 15
Shallots - 6
Garlic - 3 flakes
Ginger - 1" piece
Kashmiri chilly - 20 to 30 whole(increase or reduce as to your spice tolerance)
Dry Chilly - 10 whole(again adjust to your spice tolerance)
Coriander seeds - 1 tsp
Jeerah whole - 1/2 tsp
Lemon juice 1 tsp
Tamarind paste - 1 tsp
Salt to taste
Ghee - 2 to 3 tbsp
Shallots 4 sliced fine
Whole dried Kashmiri chilly 3
Green chilly 1
Soak the cashew nuts in warm water for 10 mins.
Grind it along with the shallots, ginger & garlic to a smooth paste.
Dry roast the whole spices and grind to a fine powder.
Mix the spice powder to the ground paste along with the remaining ingredients.
Now add the chicken to this mixture and marinate well.
Let it rest for 2 to 3 hours or leave it overnight.
Heat ghee in a pan and shallow fry the chicken (rub off excess marinade before frying)
Remove the chicken and keep aside when all sides are browned and its 3/4th cooked.
Add the remaining marinade to the pan and saute on low to medium flame for 9 - 10 mins or till the ghee separates.
Combine chicken to the marinade & mix well.
Check salt and adjust if required.
Reduce flame, place lid and cook till the chicken is done and the masala is well coated to the chicken.
Remove lid and roast the chicken for another 3-4 minutes.
Garnish with ingredients listed under for garnish and give it a toss.
Take off heat and place in a serving bowl.
Autor Aisha Waseem (spicesinthecookiejar.blogspot....)
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