CHICKEN GHEE ROAST

Ingredients:

1 kg chicken (cut into medium pieces) or 12 drumsticks
Marinate the Chicken w/
1/2 lemon juice
1/2 cup curds/yogurt
½ Tspn turmeric powder
Salt to taste

Grind the foll ingredients to a fine paste
10 to 12 Kashmiri chilies
½ Ttspn peppercorns
1 Tbspn coriander seeds
1/2 Tspn cumin seeds
1/4 Tspn fenugreek seeds
10 to 12 garlic cloves
Marble size tamarind

Additional Ingredients:
1/2 cup ghee
2 Tspn sugar (optional)
Curry leaves- few
2 Tbspn chopped coriander leaves

Method
Refrigerate the marinated chicken for 4 hours or more.
Meanwhile, dry roast coriander seeds, cumin seeds, peppercorn and fenugreek seeds till slightly brown. Remove and fry the chilies (make sure they don't burn) Grind this along with tamarind and garlic with little water to a thick and fine paste.
Place a non-stick heavy bottom vessel on medium high flame and add 1/4 cup ghee, when ghee is hot, add all the marinated chicken and cook till almost done. Transfer the chicken in a plate and reserve the water from the chicken.
To the same pan, add remaining ghee and add the masala paste, fry till the raw smell disappears and oil separates from the masala.
Now add the fried chicken, salt and reserved liquid. Cook till the chicken is completely done and the gravy thickens. Now add sugar, curry leaves and coriander leaves. Mix well and turn the gas off.
Note: You can increase the chilies and peppercorns to make more spicy. You can increase the Fenugreek up to ½ Tspn for bitter taste.