Thursday, December 01, 2016

Chicken Ghee Roast Recipe | Mangalorean Chicken Ghee Roast | Chicken Roast with Ghee

I will be sharing more non-veg recipes in the coming days since Christmas is nearing. I have already clicked few chicken recipes to post it here and one among them is Chicken Ghee Roast. My friend Angavai shared a video of this on FB a few days back and it tempted me a lot. When I googled about the dish, I came to know that it is an iconic dish of Mangalore. I was introduced to Mangalorean Cusine through Chef Venkatesh Bhat's show and I really love it. I adapted the recipe from here and it turned out super awesome. The Chicken Ghee Roast has a fiery red colour and I couldn't reach that colour since I reduced the quantity of dry red chilli to match our spice tolerance level. However, I have mentioned the exact recipe here and do give it a try:
Chicken(Boneless or with Bone) -  500 grams 
Ghee - 2 tbsp 
Onion - 1/2 Cup(Chopped finely) 
For the Masala(To Roast and Grind): 
Kashmiri Dry Red Chilli - 5(long variety)
Small Dry Red Chilli - 3
Whole Coriander Seeds - 1/2 tbsp 
Fennel Seeds - 1 tsp
Cumin Seeds - 1 tsp 
Fenugreek Seeds - 1/2 tsp 
Pepper Corns - 1 tsp 
Garlic - 3 cloves  
Ginger - 1 inch piece 
To Marinate: 
Turmeric Powder - 1/2 tsp 
Curd - 1/4 Cup 
Lemon Juice - 1 tsp 
Salt - as required
1. Dry roast the Kashmiri chilli powder and keep it aside.
2. Then dry roast all the other ingredients except the ginger and garlic mentioned under 'For the masala' until nice aroma comes. Allow it to cool completely. Transfer it to a mixer jar. Along with this add the dry roasted Kashmiri chilli, ginger and garlic. Grind everything to a smooth paste adding a few drops of water.
3. Meanwhile, in a mixing bowl add the cleaned chicken. Marinate it with the items under 'To Marinate' and the ground masala paste. Allow it to rest for an hour or leave it in the fridge overnight. In a pan, add the ghee and allow it to melt.
4. Then saute the onions until it turns golden brown. Add the marinated chicken and roast it in medium flame for 15 to 20 mins or until the chicken is done. Sprinkle fresh curry leaves and switch off the flame.
It goes well with Ghee Rice(Nei Choru). You can serve it with rice, sambar and rasam too. I served it with Mushroom Biryani and Onion Raita.
Points to remember:
  • Finally, you can add a piece of jaggery to compensate the spiciness. But I have not done it.
  • You can replace the whole Kashmiri dry chilli with Kashmiri chilli powder too. 
Warm Regards,
Happy's Cook - Divya

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