I couldn't possibly count the total number of times I've traveled long distances while in Manipal and Bangalore just to get myself some amazing Chicken Ghee Roast with fluffy neer dosas that I'm not even going to attempt to make. My friends still send me pictures of it to make me jealous! So I had to try it. And also, this was a great way of finding out exactly how much ghee went into a glorious dish like this, which, let me tell you, won't have you cooking this every week. But it's all sooooo worth it.
Chicken ghee roast, ladies and gentlemen
Marinate chicken with the usual ginger garlic paste, yoghurt, cumin, coriander, and red chilli powder, and salt and turmeric and cook in ghee till cooked. Set aside.
Heat a tablespoon of ghee and fry ginger garlic paste, dried red chillies, whole garam masala, Kashmiri red chilli powder for color, fennel, cumin seeds and coriander seeds. Add a little water and boil. Let cool into a paste, and grind. Set aside.
Heat another fat spoon of ghee and fry curry leaves with that masala you ground, and finally add the chicken. Add a spoon of jaggery, which I didn't have so I added sugar.
Coat the chicken in the ghee and masala but don't dry it up completely. Serve ideally with neer dosas but Malaysian parathas go well too.