Ingredients:
• 2 1/2 lbs Chicken thighs, boneless
• 16 Byadagi chillies
• 2 tbsp Garlic
• 2 tbsp Ginger
• 1 cup Onion
• 1 tbsp Lemon juice
• 2 tbsp Coriander seeds
• 2 tsp Fennel seeds
• 2 tbsp Vashishti Black Peppercorn
• 2 1/2 tsp Salt
• 1 tbsp Cumin seeds
• 9 tbsp Vashishti A2 Ghee
• 1/3 cup Yogurt
• 20 Curry leaves
• 1 cup Water
• 1-2 tbsp jaggery powder
Instructions:
🔥 Roast whole dry byadagi chillies in a wide pan for 3-5 minutes until well roasted. Set aside.
🌿 In the same pan, roast coriander seeds, Vashishti Black peppercorns, cumin seeds, and fennel seeds for 3-5 minutes.
🌀 Crush roasted chillies in a mixie, then add roasted spices, chopped ginger & garlic, and a little water. Grind into a smooth paste.
🍗 Marinate boneless chicken with the masala paste, yogurt, lemon juice, salt, and Vashishti A2 ghee. Refrigerate for 4-6 hours.
🍳 Heat ghee in a pan, add curry leaves, then onions with a pinch of salt. Roast for 8-10 minutes until translucent.
🍲 Add marinated chicken, cook on medium flame for 30 minutes, stirring occasionally.
🍚 At halfway, add jaggery powder, mix, and continue cooking until chicken is done.
