Chicken Ghee Roast/ Roasted Chicken using clarified butter 

Had been noticing quite many posts on mutton ghee roast or chicken ghee roast for a while on the food groups. I had never tasted this dish before. But it always tempted me. Recently was blessed with an opportunity to taste it at one of my friend’s place at the Diwali party she had hosted. It was divine.

This was now a dish on my list to be tried out at home. I referred my recipes and also took reference from my friend. The below shared on is was I experimented in my kitchen. Tried, tested and relished.

Recipe :

Ingredients :

  • 300-500 gms chicken, cleaned washed and cut into medium-sized pieces.( Apply salt and turmeric powder and allow to rest for at least 30 mins)
  • puree of 2 medium-sized tomatoes
  • 9 tsp ghee
  • juice of half lemon
  • 1 tsp cumin powder
  • 1 1/2 tsp ginger garlic paste
  • 1 tsp coriander powder
  • 2 tsp Kashmiri red chili powder
  • 1/2 tsp chicken masala or regular garam masala
  • 1/2 tsp pepper powder
  • 1 tsp sugar
  • 2 finely chopped coriander leaves

Method :

  1. In a pan, heat 7 tsp ghee.
  2. To this add the cumin powder and ginger garlic paste and fry for 1-2 mins.
  3. Now add the tomato puree, mix and fry further.
  4. Then add the coriander powder, Kashmiri red chilli powder, mix well and allow to cook till ghee separates from the masala.
  5. Add another 2 tsp of ghee and chicken pieces.
  6. Mix well and add the chicken masala powder, pepper powder and mix again. Saute for 2 mins.
  7. Close the lid and allow the chicken to cook for 10 minutes on medium flame. I usually like to pressure cook my chicken and so I make the dish in a pressure cooker instead of pan. And at this point I pressure cook for around 2-3 whistles by adding a tbsp or two of two.
  8. Once cooked, add lemon juice and sugar. Mix and allow the dish to get slightly dry.
  9. Garnish with chopped coriander leaves.
  10. Serve hot with roti/chapati/bread.


Masala shrimp tadka fry

As I have already mentioned in my earlier posts we are core non-vegetarians and prefer fish over any other non-veg item.

A rava (semolina coated) masala(spice marinated) fried fish, a traditional fish curry or a dry dish of fish are the common items of our daily menu. One does get bored at times with the monotonous way of leaving. So to break the monotony I decided to try a regular dry dish of shrimps in an irregular or different way.


Recipe :

Ingredients :

  • 1 cup cleaned, deveined medium-sized shrimps (you can even cut big shrimps to small pieces)
  • 1/2 onion, sliced
  • 5 green chillies, slit
  • 8-10 curry leaves
  • salt as per taste
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 3 tsp red chilli powder
  • 1 1/2 tsp coriander powder
  • 1 tsp black pepper powder
  • 1 tbsp ginger garlic paste
  • 3 tbsp oil

Method :

  1. Marinate the shrimp with turmeric powder, garam masala, red chilli powder, coriander powder, black pepper powder, ginger garlic paste and salt. Allow them to rest for around 30 mins.
  2. In a non-stick sauce pan, heat a tbsp of oil. Add to this the marinated shrimp.
  3. Just stir once and then allow them to cook in their own water. For this, cover the sauce pan with a plate and pour a little water on the plate.
  4. Once the water is almost evaporated you will realize the shrimp have been cooked. Open and check the shrimp. In case, you want them to cook more, add some more water on the plate and cook them more covered.
  5. Once they are cooked, remove them on a separately bowl.
  6. In the same pan, add remaining oil. Once hot, add the slit chillies, and curry leaves.
  7. Once they flutter, add the onion and a little salt.
  8. Saute till the onion is soft and translucent.
  9. To this add the cooked shrimp and mix well.
  10. Serve hot with rice or roti.


Chicken Sukkha

My hubby was bored with the regular chicken dishes I prepared. He wanted some change. I usually prefer gravy items more than dry dishes whether its veg or non-veg. Also, I am always reluctant to try something altogether new as I always have some fear thinking it might not turn good, how it will taste, it should not go waste.

This time my hubby shared a spicy chicken curry recipe with me which I shall share later as I had not clicked any pictures. While I also tried out a dry chicken recipe – Chicken Sukkha.



Recipe :


  • 500 gms chicken (cleaned and cut into medium-sized pieces)
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp ginger garlic paste
  • 2 tsp lemon juice
  • salt as per taste
  • 1 medium-sized onion, finely chopped
  • 1 medium-sized tomato, finely chopped
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1/4 tsp black pepper powder
  • 1/2 tsp tamarind pulp
  • few sprigs of coriander leaves, chopped for garnish
  • 3 tbsp olive oil

Method :

  1. Marinate the chicken with red chilli pwd, ginger garlic paste, lemon juice, turmeric powder and salt at least for 2 hours. I usually prefer keeping the chicken marinated for overnight.
  2. Heat 2 tbsp oil in a non stick pan. Fry the marinated chicken till slight brown and dry.
  3. Remove it in a separate dish and keep aside.
  4. In the same pan, add remaining oil. Add the onion and saute till transparent.
  5. To this add the tomatoes and coriander powder. Saute till tomatoes are cooked and oil begins to separate.
  6. Add the fried chicken pieces to this. Add little water and allow to cook till the chicken pieces are soft.
  7. Dilute the tamarind pulp in little water and add this to the cooked chicken pieces.
  8. Add garam masala, pepper powder. Check the taste and add salt if required.
  9. Garnish with coriander leaves and serve hot with roti, chapatis or rice.