Spice-Crusted Ghee Roast Chicken is a Bengali twist on the classic Mangalorean dish. Tender chicken pieces are coated in a fragrant blend of roasted and ground spices, then simmered in a rich, ghee-based gravy sweetened with jaggery. The heady aroma of curry leaves completes this sumptuous, flavour-packed chicken dish that's sure to become a family favourite.
Sunrise tip: Boiling the chicken pieces before marinating them helps the chicken absorb more of the spicy flavours.
Time: 15 minutes
Bring a pot of water to boil. Add the chicken pieces and cook until they are about 75% done. Drain the chicken, discarding the water, and set the partially cooked chicken aside.
Time: 5 minutes
In a spice grinder or mortar and pestle, grind the Methi seeds into a fine powder. Transfer to a small bowl. Repeat with the Saunf seeds, transferring the ground Saunf to a separate bowl.
Time: 5 minutes
In a dry pan on low heat, add the Sunrise Haldi Powder, Sunrise Jeera Powder, Sunrise Dhania Powder, Sunrise Lal Mirch Powder, Sunrise Kali Mirch Powder, and Sunrise Kashmiri Mirch Powder along with the freshly ground Sunrise Methi and Sunrise Saunf powders. Roast the spices, stirring constantly, until they turn fragrant. Remove from heat and let the spice mix cool completely.
Time: 10 minutes
In a large bowl, mix the cooled spice blend, curd, imli sauce, lemon juice, garlic paste, ginger paste and salt until well combined. Add the boiled chicken pieces and mix thoroughly, making sure each piece is well coated with the marinade.
Time: 10 minutes
Heat ghee in a heavy-bottomed pan or kadai. Once hot, add the chopped onions and a pinch of sugar. Sauté until the onions turn golden brown.
Time: 20 minutes
Add the marinated chicken to the pan, along with all the marinade. Stir in the jaggery and water. Mix well and bring the gravy to a gentle boil. Simmer for 10-12 minutes or until the chicken is cooked through and the gravy reaches your desired consistency.
Time: 5 minutes
Toss in the fresh curry leaves and sauté for 1-2 minutes, until the leaves are crisp and their aroma infuses the gravy. Remove from heat.
Spoon the Spice-Crusted Ghee Roast Chicken onto a serving platter or individual plates. Serve hot with paratha, naan, or steamed rice. Enjoy!
Bread: Missi roti, Naan bread, Lachha paratha
Rice: Jeera rice, Steamed basmati rice