Chicken Pepper Ghee Roast (चिकन पेपर घी रोस्ट)

Ingredients

• 500 grams Chicken (Medium pieces, bone-in or boneless as preferred)
• 1/2 medium lemon Lemon juice (Freshly squeezed)
• 1 teaspoon Coriander powder
• 1 teaspoon Red chili powder (Adjust to taste)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt (Or to taste)
• 2 teaspoons Ginger garlic paste (Or freshly minced ginger and garlic)
• 2 tablespoons Black peppercorns (Whole, for roasting)
• 2 teaspoons Cumin seeds
• 1 teaspoon Fennel seeds
• 3-4 tablespoons Ghee (Or butter/oil)
• 1 large Onion (Finely chopped)
• 1 tablespoon Garlic (Finely chopped (or use paste))
• 1 tablespoon Ginger (Finely chopped (or use paste))
• 2 medium Green chilies (Finely chopped, adjust to taste)
• 2 tablespoons Cilantro (fresh coriander leaves) (Finely chopped, for garnish)

Instructions

1. Prepare and marinate chicken

   Cut chicken into medium pieces. In a mixing bowl, add chicken, half a lemon's juice, coriander powder, red chili powder, turmeric, salt, and ginger garlic paste. Mix thoroughly to coat all pieces. Optional: Marinate for 15-30 minutes for deeper flavor, or proceed immediately for a quick version.

   Time: PT10M

2. Make fresh pepper spice powder

   Heat a small frying pan on medium flame. Add black peppercorns, cumin seeds, and fennel seeds. Dry roast for 1.5 minutes, stirring constantly to avoid burning. Remove from heat and let cool. Grind to a fine powder using a grinder or mortar and pestle.

   Time: PT5M

3. Fry onions, ginger, garlic, and chilies

   Heat ghee in a heavy-bottomed pan on medium-high heat. Add chopped onion and fry until light pink (not dark brown), about 3 minutes. Add chopped garlic, ginger, and green chilies. Sauté for 2 minutes until fragrant and slightly golden.

   Time: PT5M

4. Cook chicken

   Add marinated chicken to the pan. Sauté on high flame for 3 minutes, stirring to sear the pieces. Lower the flame, cover with a lid, and cook for 7 minutes. The chicken will release water; let it cook in its own juices until tender.

   Time: PT10M

5. Add pepper spice powder and finish

   Remove lid, increase flame to high. Add the freshly ground pepper spice powder. Mix well and cook for 2 minutes, allowing the masala to coat the chicken and thicken. Lower flame, add chopped cilantro and a squeeze of lemon juice. Mix and cook for 1 more minute. Turn off heat.

   Time: PT5M

6. Serve

   Serve hot with steamed rice, dal, or as a starter.

   Time: PT0M

7. Cleanup

   Wash all used utensils, pans, grinder, and cutting board. Wipe down counters and stove.

   Time: PT10M

Nutrition Facts

Calories

320

Protein

26g

Carbohydrates

7g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken: Paneer (for vegetarian), Tofu
• Instead of Lemon juice: Vinegar (1 tsp)
• Instead of Red chili powder: Paprika (for less heat)
• Instead of Ginger garlic paste: Freshly minced ginger and garlic
• Instead of Black peppercorns: Pre-ground black pepper (use less)
• Instead of Ghee: Butter, Vegetable oil
• Instead of Onion: Shallots
• Instead of Green chilies: Jalapeño

Equipment Needed

• Mixing bowl
• Heavy-bottomed pan or kadhai
• Spatula or wooden spoon
• Small frying pan
• Grinder or mortar and pestle
• Knife
• Cutting board
• Lid for pan

Critical Steps — Do Not Skip

• Properly marinate and season the chicken for flavor.
• Do not burn the spices while roasting for the pepper powder.
• Cook chicken covered on low to retain moisture and tenderness.
• Add pepper powder at the end for maximum aroma and heat.

Chef Tips from the Video

• Use bone-in chicken for juicier results.
• Freshly ground pepper makes a big difference in flavor.
• Ghee gives the best aroma, but butter is a good substitute if needed.
• Serve with lemon wedges for extra zing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently before serving.

Freezer: Can be frozen for up to 2 weeks. Thaw and reheat thoroughly.

Room temperature: Not recommended beyond 2 hours due to chicken.

Make-Ahead Tips

• You can marinate the chicken and prepare the spice powder a day ahead.
• Refrigerate marinated chicken if prepping in advance.