Chicken Ghee Roast

Ingredients

• Chicken:500g (bone-in or boneless, small pieces)
• -Neyyi (Ghee): 3 tbsp
• -Onions: 1 (finely chopped)
• -Green Chilies: 1-2 (slit)
• -Ginger-Garlic Paste: 1 tbsp
• -Pasupu (Turmeric): ¼ tsp
• -Karam Podi (Red Chili Powder): 1 tsp
• -Endu Mirapakayalu (Dried Red Chilies): 4-5 (soaked)
• -Dhaniyala Podi (Coriander Powder): 1 tbsp
• -Jeelakarra (Cumin Seeds): ½ tsp
• -Garam Masala: ½ tsp
• -Uppu (Salt): To taste
• -Nimmakaya Rasam (Lime Juice): 1 tsp
• -Kothimeera (Coriander Leaves): 1 tbsp (chopped)

Instructions

1. - Marinate chicken with pasupu, ½ tsp karam podi, uppu, nimmakaya rasam for 30 min.
2. - Grind soaked endu mirapakayalu with allam-vellulli paste into a smooth paste.
3. - Heat 2 tbsp neyyi in a pan, fry jeelakarra, ullipayalu till golden (3-4 min).
4. - Add pachimirapa, chili paste, fry 2 min.
5. - Mix in dhaniyala podi, karam podi, cook 2 min till aromatic.
6. - Add marinated chicken, stir-fry on medium for 10 min.
7. - Add ¼ cup water, cover, cook 15 min till chicken is tender.
8. - Add garam masala, 1 tbsp neyyi, roast on high for 2-3 min.
9. - Garnish with kothimeera, serve hot with rice or roti.