To a pot, add chicken along with the ingredients mentioned under to marinate.

Mix everything well and cook on a low flame till the chickn is tender and cooked completely.

If you find moisture in the pot, Cook on a slightly high flame and evaporate it. Set this aside for about 30 to 45 minutes.

Heat a pan with ghee. Add chopped curry leaves and garlic. Fry until the curry leaves turn crisp. You can set aside few leaves for garnish if you want.

To the pan, add the cooked chicken and begin to roast until all of the moisture dries up.

When the masala gets roasted well but not burnt, sprinkle black pepper and salt if needed.

Fry till you get a nice an aroma of pepper chicken ghee roast, for about 2 mins. The dish is done when the masala becomes aromatic. Switch off the flame.

Garnish with curry leaves. Serve dry chicken ghee roast with rice and rasam or with roti. Squeeze some lemon juice if you want.