Chicken Ghee Roast is a semi-dry curry that hails from Karnataka. It’s super-rich, cooked in ghee, and is reduced until the masala sticks to the chicken.
So what about the masala? Well, it’s made by grinding down either Byadagi or Kashmiri chilies (less spicy varieties) with coriander seeds, peppercorn, cumin, and fennel, with thick yoghurt, ginger, garlic, and lemon. The chicken is first marinated in the masala overnight and then fried in ghee with fresh curry leaves, onion, and jaggery. Once cooked down and reduced the masala clings to the chunks of chicken with the ghee keeping the curry moist.
This is a really naughty dish that tastes absolutely divine. It also has a very high meat content and is priced accordingly.
This dish would make an excellent start for two, serve with salad leaves, chapatti, and a squeeze of lemon. Medium+ spice.
