Ghee Chicken

Ingredients

• 5chicken drumsticks
• 1 tsppeppercorns
• 2 tspwhole coriander seeds
• 5dried red chillies
• a generous amountgarlic and ginger
• to tastesalt
• 1½ tbspKashmiri chilli powder
• 2 tspground cumin
• 1 small cubebutter
• 1½ tspgaram masala
• 1 tspturmeric
• 1 smalltomato, cut into cubes
• 4, optionalchillies, chopped
• 1 tspghee
• 2 tspnatural yoghurt
• 1 tbspdried fenugreek leaves (methi)
• amount unspecifiedoil

Instructions

1. 1

   Prepare chicken

   Wash the chicken drumsticks, pat them dry and score the meat.

2. 2

   Grind spices

   Grind the peppercorns, coriander seeds and dried red chillies together until they form a powder.

3. 3

   Season chicken

   Add the ground spice mixture to the chicken. Add the ginger, garlic, salt, cumin powder, chilli powder and oil, then mix well.

4. 4

   Warm butter spices

   Put the butter, turmeric and garam masala in a pan and cook them down before adding the chicken.

5. 5

   Cook chicken

   Add the chicken and close the lid. Let it simmer, turning the chicken and stirring occasionally.

6. 6

   Add tomato chilli

   Add the cubed tomato and chopped chillies, if using.

7. 7

   Finish the dish

   After 3 minutes, add the yoghurt, followed by the methi. Mix to combine and cook for a further 5 minutes, then turn off the hob.

What is ghee chicken?

Ghee chicken is a home-style spiced chicken dish whose name points to ghee, clarified butter used for its rich aroma. This recipe combines whole spices, chilli and warm ground spices with tomato, yoghurt and dried fenugreek.

Whole peppercorns, coriander seeds and dried chillies are ground fresh here, giving the chicken a direct, fragrant spice coating. The method does not specify a regional origin, so this version is best understood as a particular home-cooked preparation rather than a fixed regional formula.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 20g protein, 4g carbs, 18g fat.

Chicken provides most of the protein, while the butter, ghee, yoghurt and any oil contribute much of the fat. The tomato, spices and any accompanying rice or bread contribute carbohydrates; serve with vegetables alongside for a more balanced plate.

The spice base

Freshly ground spices: Grind the peppercorns, coriander seeds and dried red chillies until powdered, as directed. This distributes their flavour evenly over the drumsticks.

Chilli level: Kashmiri chilli powder and the optional chopped chillies both contribute heat. Adjust the chilli powder to your preference and leave out the extra chillies for a milder pan.

Preparing the drumsticks

Dry surface: Pat the chicken dry after washing so the seasoning clings rather than being diluted by excess water.

Scoring: Make cuts in the drumsticks before seasoning, as the recipe instructs. Take care not to cut right through the meat.

Cooking in the pan

Butter and spices: Cook the butter with turmeric and garam masala before adding the chicken. Keep the pan under control so the spices warm in the butter without scorching.

Covered simmer: The method calls for a lid and occasional turning and mixing. Use a pan that gives the drumsticks room to move, and check that they cook through before serving.

Adding the finishing ingredients

Tomato and chillies: Add these after the chicken has begun cooking, then allow them to cook for 3 minutes before moving on.

Yoghurt and methi: Stir in the yoghurt and dried fenugreek leaves, then cook for the final 5 minutes. Mix thoroughly so the yoghurt and herbs coat the chicken.

What to serve alongside

Rice or flatbread makes a practical accompaniment for the spiced pan juices. A simple salad or cooked vegetables can add freshness and round out the plate.

The recipe does not give a total cooking time, so use the chicken's doneness rather than a guessed time as your guide.

Recipe notes & tips

• Pat the drumsticks thoroughly dry before scoring and seasoning.
• Grind the peppercorns, coriander seeds and dried chillies finely for an even coating.
• Adjust the Kashmiri chilli powder to suit your preferred heat level.
• Turn the drumsticks occasionally while they cook under the lid.
• Add the yoghurt and methi only after the tomato and chillies have cooked for 3 minutes.
• Check that the thickest part of each drumstick is cooked through before serving.

Variations

• Milder version: Leave out the optional chopped chillies and reduce the Kashmiri chilli powder.
• More tomato: Add extra tomato for a looser, more tomato-forward pan sauce.
• Ghee emphasis: Use the listed ghee for a more pronounced buttery aroma.
• Herb finish: Add the methi with the yoghurt as directed so its flavour remains distinct.
• Serve with rice: Pair the chicken with plain rice to catch the spiced juices.

Common mistakes to avoid

• Wet chicken: Pat the drumsticks dry before adding the spice mixture so the seasoning is not watered down.
• Scorched spices: Keep the butter and ground spices moving and avoid letting them burn before adding the chicken.
• Uneven cooking: Turn the drumsticks occasionally while they simmer with the lid on.
• Too much heat: Leave out the optional chopped chillies or reduce the chilli powder.
• Rushed finish: Give the tomato 3 minutes before adding the yoghurt and methi, then cook the final 5 minutes.

How to store

Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat gently in a covered pan until piping hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions