Name: Dry Chicken Ghee Roast Fry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1.5 lb (700 g) boneless chicken thighs, cut into chunks; 4 tbsp ghee, divided; 1 small onion, finely chopped; 6 garlic cloves, grated; 1½ tbsp ginger, grated; 10–12 curry leaves (optional); 1½–2 tbsp tamarind pulp; 1 tsp jaggery or brown sugar; 1–1½ tsp salt, to taste; Juice of ½ lemon; 8–10 Kashmiri red chilies, deseeded; 1½ tbsp coriander seeds; 1 tsp cumin seeds; ½ tsp black peppercorns; ¼ tsp fenugreek seeds; ½ tsp fennel seeds; 3–4 cloves; 1 small stick cinnamon; 2–4 tbsp water to blend

Description

Dry Chicken Ghee Roast Fry is a spicy, dry-style Indian chicken recipe where juicy boneless chicken is coated in a deeply roasted masala made from whole spices, ghee, tamarind, and garlic. Finished dry for crispy, clingy flavor.

Ingredients

Scale

1.5 lb (700 g) boneless chicken thighs, cut into chunks

4 tbsp ghee, divided

1 small onion, finely chopped

6 garlic cloves, grated

1½ tbsp ginger, grated

10–12 curry leaves (optional)

1½–2 tbsp tamarind pulp

1 tsp jaggery or brown sugar

1–1½ tsp salt, to taste

Juice of ½ lemon

Dry-Roast Masala:

8–10 Kashmiri red chilies, deseeded

1½ tbsp coriander seeds

1 tsp cumin seeds

½ tsp black peppercorns

¼ tsp fenugreek seeds

½ tsp fennel seeds

3–4 cloves

1 small stick cinnamon

2–4 tbsp water to blend

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Instructions

1. Dry-roast chilies, coriander, cumin, pepper, fenugreek, fennel, cloves, and cinnamon in a dry pan for 2–3 minutes until fragrant. Cool slightly.

2. Grind the spices with tamarind and 2–4 tbsp water into a smooth, thick paste.

3. Heat 1 tbsp ghee in a skillet. Sear chicken in a single layer for 2–3 min per side until lightly golden. Remove to a plate.

4. Lower heat. Add 1 tbsp ghee, sauté onion 3–4 minutes, then garlic, ginger, and curry leaves for 1–2 minutes.

5. Add masala paste and fry 2–3 minutes until oil separates.

6. Return chicken to pan. Add salt and jaggery. Toss to coat.

7. Cook 6–8 minutes, stirring, until masala reduces and clings. Add 1–2 tbsp water if needed to prevent burning.

8. Finish with 2 tbsp ghee and lemon juice. Toss well. Let rest 3 minutes off heat.

9. Garnish and serve hot with naan, paratha, or basmati rice.

Notes

Use thighs for juicy texture. Breast works but requires less cooking.

Adjust Kashmiri chilies for heat—use fewer for mild.

Too tangy? Add ghee or jaggery. Not enough? Add more tamarind or lemon.

Prep masala ahead—it keeps 3–4 days in the fridge.

Reheat leftovers in a skillet with 1 tsp water + a dab of ghee.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 plate
Calories: 430
Sugar: 2g
Sodium: 600mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 34g
Cholesterol: 95mg