Chicken Curry With Ghee Seasoning

chicken curry with ghee

Couple of months ago, V’s maternal uncle and aunt visited us in Kansas. Did I mention I love to have guests at home? Their stay was packed with lots and lots of travel in and around Kansas. In between, we squeezed in some time for food. I baked a cake for them, which aunt requested, and she gave me couple of her signature recipes. This is one of those recipes.

She called this “Marathi chicken”. The specialty of this is the ghee seasoning – she called it “Kaat” – the red ghee seasoning that floats on top. She uses ghee in marinade, for frying onion and for the “kaat“. I used it for only the seasoning.

Ingredients:
1 lb(0.45kg approx) chicken
1/4 cup chopped coriander leaves
1 tea spn chopped ginger
1 tea spn chopped garlic
2 green chillies
2 tbl spns lemon juice
1/2 cup onion
1/2 cup tomatoes
1-2 tea spn ghee
1/2 tea spn chilli powder
A pinch turmeric

Masala :
1 tea spn cumin seeds
1 tea spn coriander seeds
2″ cinnamon
3-4 cloves
1 tea spn poppy seeds (khus khus)
1/2 tea spn chilli powder
1 tea spn fennel seeds (saunf/badishep)
A pinch turmeric
2 tbl spn fresh/frozen coconut

Method:
Make a paste of ginger, garlic, green chillies, coriander leaves and lemon juice. Add this paste to chicken and leave it aside for around 30mins.
Dry roast fennel seeds, cloves, cinnamon, cumin seeds, coriander seeds, poppy seeds. Add coconut, chilli powder, turmeric powder, fry for a minute. Grind with chilli powder, turmeric and coconut to a paste. Keep it aside.
Heat oil and fry onion, add little salt to onion to break it down faster. Add tomatoes, chicken and fry for few minutes. Add the paste and cook till chicken is done.
Heat ghee and add turmeric, chilli powder. Pour over the curry like a seasoning.
Serve with chapatis or rice.

Serves : 3-4
Preparation time : 30mins

Pictorial:

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31 Comments for “Chicken Curry With Ghee Seasoning”

nisha

says:

Hi Shilpa,

Chicken curry looks yummy and i would love to try it out. Do you think i can replace the khus khus with cashews? would that be a good enough substitute? Poppy seeds is banned in ME.
Thanks
Nisha

says:

Hi Shilpa,
Do you add fresh coconut to the roasted masala during grinding? Or do you dry roast the coconut too, before grinding?
I often wonder if the flavouring would differ but haven’t made a acomparison. What do you think?

says:

After roasting the spices, I add coconut and fry for a minute before grinding. This helps in grinding since I normally use cold (refrigerated/frozen) coconut.

says:

perfectly done n beautiful luking chicken..i luv ur recipes…nice blog vth best recipes..
BTW PLZ visit my space if gets sum time n plz check out my new FB page dear..Hope u vl clik on like on FB page dear.Thanx in advance…
Maha

Navya

says:

Hi Shilpa,

Prepared this for dinner last night. We all loved it!!! Ghee is actually the magical ingredient.
A simple and easy recipe for a person like me, who cooked chicken for the first time.
An admirer of your blog. Both me and my husband love your posts and have been following since a long time.

says:

I loved reading about this recipe! I think my grandma made something just like it. Possibly without the saunf, because I don’t remember her using that.
I’m taking this opportunity to tell you I love this space you’ve created. I come around to it for advice and guidance on recipes all the time. Thank you for this.

Nitya

says:

Hiya Shilpa,
Totally loved your chicken curry recipe. It seems so easy to prepare, that’s the best part of it! N me being a Punjabi as well as a die-hard chicken lover, this is just perfect for me! Thanks, will let u knw once I try making this 🙂

says:

I’m taking this opportunity to tell you I love this space you’ve created. I come around to it for advice and guidance on recipes all the time. Thank you for this.
i made this last night for dinner, it came out tasty and my family members loved it!!!!!!!

Mridvika

says:

Shilpa, i just stumbled upon your blog today and am loving the look and feel of it. Cant wait to try some of these coconut based recipes. Good luck!

says:

hi shilpa i was looking for a different chicken recipe being so bored of the old one and i found this recipe i made it yesterday and it was very nice thank you.

Fido

says:

“… Add the paste and cook TILL CHICKEN IS DONE.”

What would tell me I have arrived here?

— The time it needs to cook, keeping a level of heat (high, medium or low, on a gas flame, that is), and if so, for how long?

— To the eye, the level of browning of the chicken after adding the paste?

— How the meat feels to a fork being introduced into it?

Fido

says:

Hi Shilpa:

Thank you for your graciousness in replying. You must have to deal with a bunch of queries every day.

But would you mind putting a time frame to the ” … till chicken is done” part of the preparation?

Pardon my persistence. My excuse is that I am much intrigued by this dish and wish to cook it soonest.

says:

I would say about 8-10 mins if you are using boneless chicken breast. The time depends on the kind of chicken used, so very hard to say

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