Andhra Style Chicken Ghee Roast is a delicious starter that you can make for a weekend meal or as a starter for your parties.
We balance the spice by adding ghee. Finally, the roasted cashew nuts make this very delicious to serve as a dry starter for your parties. Amma normally makes it for the weekend special lunch.
This dry Andhra Style Chicken Ghee Roast is part of the Sunday lunch as a side for Biryani and gravy. Kids normally eat it as such, while the elders prefer it with the meal. I have plated it as part of the thali anyways.
While there are many versions of dry chicken roasts, I still have so many versions of Amma's special dishes yet to be covered.
This sinful dry saute is part of BM#108, Week 4, where I am doing dishes from a state. Check out the Chettinad Style Kozhi Varuval if you want more Chicken fries.
Step By Step Pictures for making Chicken Ghee Roast
How to make Andhra Style Chicken Ghee Roast
Ingredients Needed:
Dry roast the spices and grind them to a fine powder.
Wash the chicken and cut into bite-size pieces and drain it well.
Heat a nonstick pan with oil, add the cumin seeds, then the finely chopped onions.
Saute till done, add the ginger-garlic paste. Saute well.
Add all the spice powder and combine well. Add 1/4 cup of water and let it cook.
Finally, add the chicken pieces and let it cook on medium till done.
Allow the masala to get dried and the chicken to be well cooked.
Add the ghee and let the chicken get coated well and the masala almost dried and coating the chicken properly.
Add the cashewnuts and garnish with coriander leaves
Serve hot as a starter or as a side dish for a meal.
Andhra Style Chicken Ghee Roast
Ingredients
- 250 gms Chicken boneless
- 1 tsp Cumin Seeds
- 3/4 cup Onions finely chopped
- 1 tsp Ginger Garlic Paste
- 2 tsp Red Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Garam Masala
- 10 Cashew nuts
- Handful Coriander Leaves
- 1 tsp Cooking Oil
- 2 tsp Ghee
Spice Powders to be roasted and ground
- 2 Cloves
- 1 Cinnamon
- 2 Cardamon
- 1 tsp Pepper corn
Instructions
- Dry roast the spices and ground it to a fine powder.
- Wash the chicken and cut into bite size pieces and drain it well.
- Heat a nonstick pan with oil, add the cumin seeds, then the finally chopped onions.
- Saute till done, add the ginger garlic paste. Saute well.
- Add all the spice powder and combine well. Add 1/4 cup of water and let it cook.
- Now add the chicken pieces and let it cook on medium till done.
- Allow the masala to get dried and the chicken to be well cooked.
- Add the ghee and let the chicken get coated well and the masala almost dried and coating the chicken properly.
- Add the cashewnuts and garnish with coriander leaves
- Serve hot as a starter or as a side dish for a meal.
Vaishali Sabnani says
I had never imagined cashews being used in chicken - interesting ! And this looks like a pure non vegetarian Thali !
Harini Rupanagudi says
As vaishali pointed out, except the dessert (bread halwa?) everything seems to be non vegetarian 🙂 I am sure the platter is a treat for your family.
Amara says
Such a tempting dish Valli, perfectly done Chicken. The entire platter is inviting.