Why this recipe works
Ghee roast is about a fresh roasted masala and a slow reduction. Byadgi or Kashmiri chilli, coriander, cumin, peppercorn and fenugreek are dry-roasted and ground, then yogurt-marinated chicken is cooked in ghee and this masala until the gravy reduces to a dark, glossy coat. Tamarind sours it and a little jaggery rounds it off.
Ingredients
Method
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1
Marinate the chicken in yogurt and a little turmeric.
Why yogurt: it tenderises the chicken and helps the roasted masala cling to it.
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2
Dry-roast the chilli, coriander, cumin, peppercorn and fenugreek, then grind with tamarind and garlic.
Why roast: dry-roasting deepens the spices and the byadgi chilli gives a deep red with manageable heat, the roasted masala is the whole soul of a ghee roast.
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3
Cook the chicken in ghee with the masala, letting it reduce slowly.
The soul of it: the slow reduction in ghee is where the magic happens, the gravy tightens into a dark, glossy coat that clings to every piece.
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4
Balance with a little jaggery, finish with curry leaves, and cook until dry and clinging.
An honest word
Chicken ghee roast is a rich, fiery treat: the ghee is generous and central to its character, which makes it an occasional indulgence rather than everyday food. The chicken itself is lean protein. Lighter notes: use skinless chicken, keep the ghee to what the flavour needs, and serve with plenty of rice or neer dosa. The deep flavour comes from the roasted masala as much as the ghee.