Chicken Ghee Roast


  • 500g Chicken (on bones, small portions)
  • 4 tablespoons Ghee (clarified butter)
  • 1 Onion, finely chopped
  • 1 tablespoon Garlic paste
  • 1 tablespoon Ginger paste
  • 3 tablespoon ShreeGun Chicken Masala
  • 1/2 teaspoon ShreeGun Pancham Chat Masala
  • Salt to taste
  • 4-5 Green Chillies (Slit)
  • Handful of Curry Leaves (Sweet Neem Leaves)
  • 2 tablespoons freshly chopped coriander leaves
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 Cup oil for frying

        Cooking Instructions:

        1. Heat some oil in a skillet/pan and add the chicken. Fry them for 8-10 minutes. Remove the chicken and set aside.

        2. In the same skillet/pan, heat the ghee, add the chopped onion, green chillies and  curry leaves. Cook until the onions are soft and lightly golden.

        3. Add the garlic and ginger paste and cook for another minute.

        4. Now add ShreeGun Chicken Masala, ShreeGun Pancham Chat Masala and salt to taste. Stir to combine.

        5. Add the chicken to the skillet and toss well to ensure the masala coats the chicken evenly.

        6. Add 1/2 cup of water and stir to combine.

        7. Cover and cook for a few minutes, or until the chicken is cooked through.

        8. Add the freshly chopped coriander leaves and lemon juice to the skillet and cook for another minute.

        9. Serve hot with steamed Parantha or Roti or Naan.


        Products Used