Chicken Ghee Roast
|Clarified butter||3 Tablespoon (Ghee)|
|Water||1⁄4 Cup (4 tbs)|
Thaw and clean the chicken pieces. With or without bones will do. I used 4 skinless drumsticks.
Make a paste of red chillies and garlic pods adding couple of spoons of water. The chillies should be long, it is called "bedagi mirsangi" in konkani.
In a pan heat ghee and add curry leaves.
When the curry leaves starts spluttering add chilly paste to it and fry it for 3-4 minutes. Add 1/2 cup water while frying.
Add chicken pieces, salt and cook it on simmer without adding water for 8-10 minutes.