Chicken Ghee Roast

Name: Chicken Ghee Roast
Cuisine: Indian
Ingredients: 600 gms gms. chicken, cut into medium size; to taste salt; pinch turmeric powder; 2 tbsp. yoghurt; 1 sprig curry leaves; 3 tbsp. ghee; Masala Paste -; 8-10 Kashmiri red chilies; 3-4 red chilies; 1/2 tsp. black peppercorns; 1 tbsp. coriander seeds; 1 / tsp. cumin seeds; 1 tsp. fennel seeds; 1/2 tsp. fenugreek seeds; 1" cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1 onion sliced; 3-4 garlic cloves; 1" ginger

Bethica Das @kitchen_flavours

Sharjah (UAE)

#chickenrecipes - Chicken Ghee Roast is a very delicious local Mangalorean delicacy. It can also be prepared with mutton. It is very spicy and full of flavour coming from the ghee and a medley of various spices. There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome.

It can be relished as a side dish with plain steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or just plain roti. This is a sure heat at parties and during special occasions.

Bethica Das @kitchen_flavours

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Ingredients

600 gmsgms. chicken, cut into medium size
to tastesalt
pinchturmeric powder
2 tbsp.yoghurt
1 sprigcurry leaves
3 tbsp.ghee
Masala Paste -
8-10Kashmiri red chilies
3-4red chilies
1/2 tsp.black peppercorns
1 tbsp.coriander seeds
1/ tsp. cumin seeds
1 tsp.fennel seeds
1/2 tsp.fenugreek seeds
1" cinnamon stick
2-3green cardamoms
4-5cloves
1onion sliced
3-4garlic cloves
1"ginger

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Steps

1

Heat 1 tsp. oil and saute all the spices from Kashmiri red chilies to cloves for a minute or till you get a nice aroma. Keep aside to cool. Heat 1 tbsp. oil and fry the onion, ginger and garlic till light brown. Set aside to cool. Now grind all the sauteed spices along with some water into a fine paste.
2

Marinate the chicken with a pinch of salt and turmeric powder for an hour. Heat remaining ghee in a pan and fry the chicken till they are lightly browned.
3

Now add the ground paste, yoghurt and salt. Mix everything well. Simmer on a low flame for 2-3 minutes.
4

Add 1/2 cup water and curry leaves. Cover and simmer further till the chicken is soft and the gravy is thick.
5

Serve with pulao, plain biryani, jeera rice, dosa, appam, idiyappam, paratha, naan, tandoori roti or just plain chapatti for a sumptuous meal.