Non-veg curries/Gravys

Chicken Ghee Roast

Chicken ghee roast is a popular manglorean delicacy. Marinated pieces of chicken is cooked in a specially ground spice paste and ghee as the name implies. Approximately 3 tbsp of ghee is required to cook 250-350 gms of chicken. So, this is an absolute no-no for people who are health conscious. Serve this lip smacking delicacy with roti,neer dosa, ghee rice or steamed rice.

img_20161106_132936-01_wm.jpg
 Recipe source: sailusfood

Required Ingredients:

To marinate:

  • Chicken-350 gms
  • Turmeric powder-1 tsp
  • Red chilli powder-1/2 tsp
  • Lemon juice/vinegar-1 tsp
  • Salt- As required
  • Curd-3 tbsp

To roast and grind:

  • Dry red chilli- 5 to 6
  • Ghee- 1 tbsp
  • Coriander seeds/dhaniya-3/4 tbsp
  • Fenugreek seeds- A pinch
  • Cumin-1 tsp
  • Black pepper corns-4 to 5
  • Cloves-2
  • Tamarind paste-1 tsp
  • Garlic cloves-4

Other ingredients:

  • Curry leaves- 8 to 10
  • Ghee-2 tbsp
  • Water- As required
  • Jaggery/sugar-3/4 tbsp
  • Salt-As required

Method:

Marinate the chicken with the ingredients given under”to marinate” and refrigerate for 2-3 hrs or overnight.

img_20161106_114045.jpg

In a kadai/wok, dry roast dried red chillies on low flame for 2-3 mins and keep aside.

IMG_20161106_115227.jpg

In the same kadai/wok, add a tbsp of ghee and add coriander seeds, cumin seeds, cloves, black peppercorns, fenugreek and fry on low flame for 3-4 mins. Let it cool.

IMG_20161106_120020.jpg

Grind the roasted spices along with roasted dried red chillies, tamarind paste, garlic cloves and grind into a smooth paste adding water.

IMG_20161106_121453.jpg

Heat 1 tbsp of ghee in a kadai/wok, add the marinated chicken along with the marinade and cook until the chicken is 3/4th cooked. Separate the chicken pieces from the marinade and keep aside.

IMG_20161106_124138.jpg

Add a tbsp of ghee in the same kadai/wok, add the ground paste and fry on low -medium flame until the ghee separates.

IMG_20161106_125943.jpg

Now, add the cooked chicken and saute for 2-3 mins.

Add water separated from the cooked chicken, jaggery and mix well.

IMG_20161106_131010-01.jpeg

Cook until the chicken pieces get uniformily coated with the paste and excess water evaporates.

Add salt if required. Once it gets dry, turn off the flame.

Garnish with ghee fried curry leaves and serve hot with steamed rice or any flavoured rice of your choice.

img_20161106_133250-01_wm.jpg

img_20161106_133413-01_wm.jpg

Notes:

  • Alter the number of dried red chillies according to your spice tolerance.
  • Ghee/clarified butter is the main ingredient that brings out the flavour, so be easy on it and do not skip.
Advertisements

11 thoughts on “Chicken Ghee Roast

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s