Chicken Ghee Roast

• Gluten free

• Meat

  • 1 1/2 lbs Foster farms simply raised fresh chicken breasts

• Produce

  • 1 tsp Black pepper corns
  • 3 cloves Garlic
  • 1 tsp Ginger, slices
  • 5 Kashmiri red chillies
  • 1 More curry leaves and onions, slices
  • 6 Pearl onions
  • 1 Roma tomato

• Baking & Spices

  • 1 Cardamom, green
  • 1 tsp Cayenne
  • 1 1 inch piece Cinnamon
  • 1 tsp Coriander seeds
  • 1/2 tsp Fennel seeds
  • 1 Salt
  • 1 Star anise
  • 1 tsp Turmeric, powder

• Dairy

  • 2 tbsp 3 tbsp ghee

• Frozen

  • 8 Curry, leaves

Found on cookingcurries.com

Description

Ingredients

• 1½ to 2 lbs Foster Farms Simply Raised fresh chicken breasts
• Salt, to taste
• 1 tsp turmeric powder
• 1 tsp cayenne
• 3 tbsp ghee + 2 tbsp
• 8-10 curry leaves
• 5-6 Kashmiri Red Chillies, they are more for the color than the spiciness
• 1 inch piece of cinnamon
• 1 star anise
• ½ tsp fennel seeds
• 1 tsp black pepper corns
• 1 tsp coriander seeds
• 1 green cardamom
• 1 tsp ginger slices
• 3 cloves garlic
• 6-8 pearl onions, peeled
• 1 Roma tomato, sliced
• more curry leaves and onions slices, to garnish

Directions

• Cut up the chicken breasts into 3 inch pieces and marinate them in salt, turmeric powder and cayenne for about 20 mins.
• Heat the 3 tbsp ghee in a saute pan and add the chicken pieces to it. Let it fry on each side for 3-5 minutes for a couple of times. Once they are golden brown and fried on both sides, drain them on paper towels.
• Meanwhile, dry roast the spices - Kashmiri Dried Red CHillies, Cinnamon, Fennel, Star Anise, Cumin, Coriander and Cardamom, in low heat till they are all fragrant and slightly change color. Dont let them burn.
• Grind them to a smooth paste along with the pearl onions, ginger and garlic. Add a little water if needed.
• Add the remaining 2 tbsp ghee to the pan and add the curry leaves to it. Add the spice mixture and saute for a couple of minutes. Add the tomatoes and more salt. Saute for 2 more minutes and then add the drained chicken pieces and some water. Let it cook down till all the water is absorbed.
• Turn off heat and garnish with more curry leaves and some sliced red onions.