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Monday, November 4, 2013

Chicken Ghee Roast







Chicken Ghee Roast is a Manglorean delicacy and it originates from a small town called Kundapur close to Mangalore. Its a blend of tangy and spicy flavors found on every menu cards in restaurants of Mangalore. I don't think I can give any substitute for ghee as the name suggests, ghee - clarified butter being the important ingredient. You can control the spice by either increasing or decreasing the number of chilies used.
If you find the prices of onion and tomatoes soaring high then this is the ideal recipe which calls for no onion and tomatoes and still gives that great flavor to your dish. Also a great party dish where you can even have a version of Mutton Ghee Roast. Follow the same recipe only by by substituting chicken for mutton.
Tip: Ghee roast masala can be stored in freezer for later use. So you can quickly prepare it in no time if masala is ready in hand.


Watch the video here:




Serves 4

Marination 2 hrs
Preparation 15 minutes
Cooking time 30 minutes


Ingredients:


  • 1-kilogram chicken cut into small pieces (with bone or boneless)
  • 4 tbsp. yogurt
  • 1/4 tsp turmeric powder
  • 2 tbsp. lemon juice
  • Salt to taste


In a bowl combine all the above ingredients and marinate chicken for 2 hrs.



Ghee Roast Masala (grind to a smooth paste)


  • 7 to 8 dry red chilies (according to your spice preference)
  • 2 tbsp. coriander seeds
  • 2 tsp cumin seeds
  • 2 tsp peppercorns
  • 1/2 tsp fenugreek seeds (whole methi)
  • Dry roast the above ingredients and blend with:
  • 7 to 8 garlic pods
  • 1 tbsp. tamarind pulp
  • 5-6 curry leaves


For pan roast:


  • 4 tbsp. ghee
  • 8 - 10 curry leaves.



Method:

  • Dry roast coriander, red chilies, cumin, peppercorns and fenugreek seeds.


  •  Blend the roasted whole spices with garlic, tamarind and curry leaves along with a little water to a smooth paste.
  • Heat 2 tbsp of ghee in a pan and cook the marinated chicken till 90 % done. As we will cook the chicken in masala as well.
In a non stick pan heat remaining 2 tbsp. of butter and add the ghee roast masala. Cook this masala on low heat for about 5 to 8 minutes till the raw smell disappears. Constantly keep stirring to avoid sticking to the pan and getting burned.
  • Once the raw smell disappears add the cooked chicken along with its juices and cook till the meat is fully done and the gravy is dry and up to right consistency.
  • Check the salt and adjust the seasoning if required. If need little gravy, add some water. Cook for 2 minutes.Garnish with fried curry leaves . Serve hot with naan , roti or as a side dish.
Note:
In case if the spice level is less, you can add more chili powder. And reduce the number of chilies if you prefer less spicy.
There is no compulsion to add all the ghee roast masala at once. You can reserve some of it, if you prefer less spicy or pungent. 




Chicken Ghee Roast


Ingredients


1-kilogram chicken cut into small pieces (with bone or boneless)
4 tbsp. yogurt
1/4 tsp turmeric powder
2 tbsp. lemon juice
Salt to taste

In a bowl combine all the above ingredients and marinate chicken for 1 hour.

Ghee Roast Masala (grind to a smooth paste)

7 to 8 dry red chillies (according to your spice preference)
2 tbsp. coriander seeds
2 tsp cumin seeds
2 tsp peppercorns
1/2 tsp fenugreek seeds (whole methi)
Dry roast the above ingredients and blend with:
7 to 8 garlic pods
1 tbsp. tamarind pulp
5-6 curry leaves

For pan roast:
4 tbsp. ghee
8 - 10 curry leaves.

Method:
  • Dry roast coriander, red chilies, cumin, peppercorns and fenugreek seeds.
  • Blend the roasted whole spices with garlic, tamarind and curry leaves along with a little water to a smooth paste.
  • Heat 2 tbsp of ghee in a pan and cook the marinated chicken till 90 % done. As we will cook the chicken in masala as well. Switch off the gas and set aside.
  • In a non stick pan heat remaining 2 tbsp. of butter and add the ghee roast masala. Cook this masala on low heat for about 5 to 8 minutes till the raw smell disappears. Constantly keep stirring to avoid sticking to the pan, can add few drops of water if needed.
  • Once the raw smell disappears add the cooked chicken along with its juices and cook till the meat is fully done and the gravy is dry and up to right consistency.
  • Check the salt and adjust the seasoning if required. If you need more gravy, add some water. Cook for 2 minutes.Garnish with fried curry leaves . Serve hot with naan , roti or as a side dish.
Note:
In case if the spice level is less, you can add more chili powder. And reduce the number of chilies if you prefer less spicy.
There is no compulsion to add all the ghee roast masala at once. You can reserve some of it, if you prefer less spicy or pungent.
















8 comments:

  1. I tried it and it turned out v perfect...It goes well with parathas and ghee rice. It was liked by all ..Thanks shan it's a v simple and quick dish which can be made anytime....achi n kids loved the most

    ReplyDelete
  2. Superb quick tasty recipe thnk u sooo much di

    ReplyDelete
  3. tried this too , it was excellent exact restaurant taste

    ReplyDelete
  4. it was quick and easy and also tasty made tis dish for dawat

    ReplyDelete
  5. Hi

    My dried roasted masala did not have the red colour.. Its dark brown. I added 7 red chillies.

    ReplyDelete