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40 minute meals, Chicken, comfort food, Dinner, Easy Meals, Entree, indian food nomenclature, non-vegetarian  /  May 7, 2017

Chicken Ghee Roast

by Kanika Samra

It would be fair to declare that our favourite protein is chicken- leaner the better!

That’s why I often find myself picking up chicken breast cutlets or tenderloins at the grocery store. While lean they are also easy to cook- requiring very little active cooking.

My default reference for cooking – recreating a dish from memory.

The memory of delicious Chicken Ghee Roast served by a friend had my mouth watering one evening. With some chicken breast tenderloins at hand I started to recreate her recipe from memory. Here’s what followed.

Marinating with Yogurt
Yogurt – the base for a quick marinade.

Total Preparation Time: 45 mins; 30 mins active cooking with 15 mins prep

Serves: 2 to 3

Ingredients:

Chicken breast tenderloins (1.5 pounds/ .75 to 1 kg)

For the marinade:

  • Plain yogurt 1/2 cup
  • Salt and pepper to taste
  • Turmeric 1 tsp
  • Red chilli powder 1/2 tsp
  • Coriander powder 1/2 tsp

To cook:

  • Ghee 2 tbsp
  • Red Onion – 1 (sliced)
  • Garlic – 2 to 3 cloves (chopped)
  • Cumin seeds- 1 tsp
  • Bay leaves- 2
  • Black cardamom- 1
  • Cloves- 3-4
  • Whole red chillies- 2 to 3
  • Fresh cilantro for garnishing

Let’s get cooking!

Spiced chicken
Seasoning chicken.

The process:

Usually store bought meats are in an almost ready to use condition- but it’s a good idea to give it a quick wash and pat dry with paper towels. To begin, clean the chicken and cut it into cubes.

Spices
Adding spices.

Next, rub salt, pepper, turmeric, red chilli powder and coriander powder in to the chicken. While this rests, in a bowl measure half a cup of plain yogurt. To it add spice coated chicken pieces and mix well. Ideally you could marinate chicken overnight. However, half an hour is plenty.

Coat with Yogurt.
Finally, add yogurt and mix well.

While chicken rests and soaks up the seasoning, thickly slice half (if large) or one  (if small in size) red onion. Also, chop garlic cloves.

Tempering
Tadka

In a deep wok, heat 2 tablespoons of ghee (clarified butter). Keep the heat on medium high, you don’t want to smoke the ghee. To this add all the remaining dry whole spices- cumins seeds, black cardamom, whole red chillies, bay leaves and cloves. Once the cumin seeds start spluttering and spices become fragrant add garlic and onions. Cook until browned, but not burnt.

Cooking Chicken
In goes the chicken!


Add chicken to this base and quickly roast on high heat. Once chicken pieces have browned slightly, give it a stir, reduce heat and, cook covered on low heat for 20 minutes or until tender. You could sprinkle a quarter (1/4) cup of water, to make sure there is enough moisture while cooking.
And, that’s it! Garnish with fresh cilantro and dig in. All you need now is to decide what you’ll eat with this simple yet delicious chicken roast. I served a side of mixed vegetable quinoa.

Enjoy this warm and spicy Chicken Ghee Roast for all seasons.

Chicken and Quinoa Dinner
Chicken Ghee Roast with a Quinoa Pulao

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Chicken Ghee Roast
2019-04-12 10:42:13
Serves 2
Chicken is an easy protein to work with for all meals. Make this delicious, simple Chicken Ghee Roast for a quick weeknight meal. Try it!
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. Chicken breast tenderloins (1.5 pounds/ .75 to 1 kg)
For the marinade
  1. Plain yogurt 1/2 cup
  2. Salt and pepper to taste
  3. Turmeric 1 tsp
  4. Red chilli powder 1/2 tsp
  5. Coriander powder 1/2 tsp
To cook
  1. Ghee 2 tbsp
  2. Red Onion – 1 (sliced)
  3. Garlic – 2 to 3 cloves (chopped)
  4. Cumin seeds- 1 tsp
  5. Bay leaves- 2
  6. Black cardamom- 1
  7. Cloves- 3-4
  8. Whole red chillies- 2 to 3
  9. Fresh cilantro for garnishing
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Instructions
  1. To begin, clean the chicken and cut it into cubes.
  2. Next, rub salt, pepper, turmeric, red chilli powder and coriander powder in to the chicken.
  3. While this rests, measure half a cup of plain yogurt in a bowl and add spice coated chicken pieces, mix well and marinate for half an hour at the minimum or overnight if pre-preparing.
  4. While chicken rests thickly slice half (if large) or one (if small in size) red onion and chop garlic cloves.
  5. In a deep wok, heat 2 tablespoons of ghee (clarified butter) on medium high.
  6. To this add all the remaining dry whole spices- cumins seeds, black cardamom, whole red chillies, bay leaves and cloves.
  7. Once the cumin seeds start spluttering and spices become fragrant add garlic and onions.
  8. Cook until browned, but not burnt.
  9. Add chicken to this base and quickly roast on high heat.
  10. Once chicken pieces have browned slightly, give it a stir, reduce heat and, cook covered on low heat for 20 minutes or until tender.
  11. And, that’s it!
  12. Garnish with fresh cilantro and dig in.
Notes
  1. Usually store bought meats are in an almost ready to use condition- but it’s a good idea to give it a quick wash and pat dry with paper towels.
  2. You could sprinkle a quarter (1/4) cup of water, to make sure there is enough moisture while cooking.
Print
By Kanika Samra
Kitchenpostcards https://www.kitchenpostcards.com/

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