Chicken ghee roast
Chicken in a roasted red chilli, tamarind and ghee masala, sautéed in the pan and finished on Combi Meal.
- 1 h 10 min start to finish
- Serves 2-3
- Works on every CombiWorks on your US 14-in-1Works on your UK & EU 12-in-1Works on your India 14-in-1
Set your Combi
SwitchBoth sides
- Sear/SautéHI 5
- Combi Meals200°C390°F10min
Start to finish1 h 10 min30 min prep + 40 min cooking
You'll need
To marinate chicken
- Chicken curry cut 400–500 g14 oz–1 lb 2 oz
- Curd 1 tbsp/15 g1 tbsp
- Red chilli powder ½ tsp/2.5 g1 tsp
- Ginger garlic paste ½ tsp/2.5 g½ tsp
- Lemon juice 1 small
- Salt to taste
- Turmeric powder ¼ tsp / a pinch
To make masala paste
- Byadagi dried chilli 5pc
- Cumin seeds ½ tsp/2.5 g1¼ tsp
- Black pepper ½ tsp/2.5 g1 tsp
- Garlic clove 4 pc
- Coriander seeds 1 tbsp/15 g3 tbsp
- Fennel seeds ½ tsp/2.5 g1¼ tsp
- Tamarind pulp 1 tbsp/15 g½ oz
- Ghee 1 tbsp/15 ml1 tbsp to roast masala
- Water 1-2 tbsp for grinding masala
To make chicken ghee roast
- Ghee 2-3 tbsp/30–45 ml2–3 tbsp
- Jaggery 1 tsp/ 5 g1¼ tsp
- 1 handful of curry leaves
- Water as required for gravy
- Salt to taste
Method
- In a bowl, combine all ingredients listed under “to marinate chicken.” Mix well and set aside for marination.
To marinate chicken
- Chicken curry cut 400–500 g14 oz–1 lb 2 oz
- Curd 1 tbsp/15 g1 tbsp
- Red chilli powder ½ tsp/2.5 g1 tsp
- Ginger garlic paste ½ tsp/2.5 g½ tsp
- Lemon juice 1 small
- Salt to taste
- Turmeric powder ¼ tsp / a pinch
- Take a combi pan, add ghee, and slide the pan into Level 1. Move the SmartSwitch to Air Fry mode and select the Sear/Sauté function at HI 5.
Our tip Sear/Sauté only runs with the door open, so leave it open until you switch to Combi Meals in step 8.
- Heat the ghee for . Then add the ingredients listed under “to make masala paste,” except water and tamarind pulp.
To make masala paste
- Byadagi dried chilli 5pc
- Cumin seeds ½ tsp/2.5 g1¼ tsp
- Black pepper ½ tsp/2.5 g1 tsp
- Garlic clove 4 pc
- Coriander seeds 1 tbsp/15 g3 tbsp
- Fennel seeds ½ tsp/2.5 g1¼ tsp
- Tamarind pulp 1 tbsp/15 g½ oz
- Ghee 1 tbsp/15 ml1 tbsp to roast masala
- Water 1-2 tbsp for grinding masala
- Roast the masala for , stirring occasionally. Once done, let it cool completely. Grind into a smooth paste by adding tamarind pulp and water.
Our tip Stir every minute or so, as the chillies scorch quickly at HI 5. Stop when the coriander smells toasty and the chillies are crisp and deep red, not black.
- In the same combi pan, add ghee, curry leaves, and the marinated chicken. Sear/Sauté for , stirring occasionally to avoid burning.
- Add the prepared masala paste, jaggery, and salt. Cook for until the masala is well cooked.
Our tip The masala is cooked when it has darkened a shade, clings to the chicken and the ghee starts to separate at the edges.
- Add 200 ml¾ cup + 2 tbsp water to the chicken. (Adjust water and salt as needed if you prefer more gravy.)
- Move the SmartSwitch to Cooker mode and select the Combi Meal function at 200°C390°F for . Press Start. Once done, serve hot and enjoy.
Source: Chicken ghee roast by Kunjesh Raval, SharkNinja India
From Combi Recipes: https://combirecipes.com/recipes/sharkninja-in--chicken-ghee-roast/
