Chicken Ghee Roast
Chicken Ghee Roast is a Mangalorean delicacy, which requires no onion or tomatoes, slow cooked in a blend of spices with clarified ghee as the main ingredient.
Servings 4
Ingredients
- 1 kilogram chicken cut into small pieces with bone or boneless
- 4 tbsp yogurt
- ¼ tsp turmeric powder
- 2 tbsp. lemon juice
- Salt to taste
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
- ½ 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.
Instructions
- In a bowl combine all the above ingredients and marinate chicken for 1 hour (yogurt, turmeric, lemon juice, and salt).
- 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 nonstick 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.
Notes
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.
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.