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Bengal chicken ghee roast By Udita Mandal
It is an interesting taste , it is a blend of sweet, sour and spice making it a perfect delight and it has the Aroma of pure Desi ghee and tender juicy chicken with creamy delicious gravy . It is easy to make and a complete dish to accompany rice,roti,paratha,etc.
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INGREDIENTS
- Chicken legs 6 pcs
- Salt ½ tsp
- Lime juice ½ tsp
- Red chili ½ tsp
- Ginger paste ½ tsp
- Cooking oil 6 tbsp
- Butter 2 tbsp
- Bay leaves 2 pcs
- Cinnamon 1 stick
- Cardamom 5 pcs
- Onion 1 cup, sliced
- Salt 1 tsp
- Onion paste 4 tbsp
- Garlic paste 1 tbsp
- Ginger paste 1 tbsp
- Red chili 1 tsp
- Plain yogurt 4 tbsp
- Alu Bukhara 3 pcs
- Raisins 8-10 pcs
- Kewra water 1 tsp
- Rose water 1 tsp
- Water 1 cup
- Fried onions ½ cup
- Almond paste 3 tbsp
- Poppy seed paste 1 tsp
- Garama masala 2 tbsp
- ¼ tsp of mace powder
- White pepper powder ½ tsp
- Cream 1/2 cup
- Powdered milk 2 tbsp
- Ghee 1 tbsp
- Lime juice ½ tsp
- Green chili 5-6 pcs whole
- Sugar 1 tbsp
PREPARATION
- Slit chicken pieces in between using a knife. Then rub with salt, lime juice, red chili and ginger paste.
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- Heat oil in a deep bottom pan and fry the chicken legs for 2-3 min.
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- Remove chicken legs from the oil and add butter.
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- Add bay leaves, cinnamon and cardamom.
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- Then add onion slice and saute until light brown. Add onion paste, garlic paste, ginger paste and salt and fry until raw smell disappears.
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- Add red chili, plain yogurt, alu Bukhara, raisins, kewra water, rose water and cook for 3-4 min.
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- Bring the chickens to the pan and fry for 10 min over medium heat.
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- Add fried onions, almond paste, poppy seed paste and water and mix well.
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- Add garam masala and mace powder and cook for another 2-3 min.
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- Once the chicken cooked properly, add cream, powdered milk (using it instead of mawa), ghee, green chili, lime juice,sugar and mix well.
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- Serve this Roast hot with your choice of Rice, Roti, Paratha, Puri,etc.
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- Enjoy!!.
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