Chicken Ghee Roast

Ingredients

2 lb bone in Chicken
1 strand curry leaves
1 tsp jaggery
1 tbsp ghee
1 tbsp finely chopped coriander

For marinade
6 tbsp yogurt
1 tsp grated garlic
2 tbsp tandoori masala or 4 tbsp tandoori paste
1 tbsp kashmiri chili powder
1 tsp salt

Method
Cut chicken into chunky pieces
Mix all the marinade ingredients in a large bowl
Add chicken and toss well.
Keep aside for atleast 4 hours. I usually keep it overnight.

Heat a pan and add the marinated chicken
Let cook on medium gas. You will notice the juices running out making the dish more liquid.
Cook till the gravy thickens. I let it dry out so that the chicken can be served as an appetizer.
Sprinkle jaggery over the chicken
Add ghee at the center and toss in the curry leaves
Close the pan and let simmer for a min.

Open to a wonderful curry leaf aroma. Garnish with coriander and serve hot