Chicken Ghee Roast
Recipe type: Main
Cuisine: Mangalorean, Karnataka
Prep time:
Cook time:
Total time:
Serves: 3-4
- Chicken: 1 kg with bone cut into big pieces
- Curd: ½ cup thick
- Lemon: 1
- Ginger-garlic paste: 1 tbsp
- Turmeric powder: ¼ tsp
- Kashmiri chillies: 15 (de seeded)
- Long dried red chilies: 6-8 (de seeded) – spicy variety
- Methi seeds (Fenugreek seeds): ¼ tsp
- Coriander seeds: 1 tbsp
- Peppercorns: 12-15
- Cumin seeds: ½ tsp
- Garlic with skin: 1 full (about 12-15 flakes)
- Tamarind: 1 ball(marble sized) soaked in little water
- Ghee: 6 tbsp
- Curry leaves: 15
- Sugar: 2 tsp
- Salt: to taste
- Marinate the chicken in salt, curd, ginger-garlic paste, turmeric powder and lemon juice for four hours or more.
- Dry roast the chilies, coriander seeds, methi seeds, cumin seeds and peppercorns.
- Grind all the roasted ingredients with garlic and tamarind water (around 3 tsp) to a fine paste. Use very little water if required for grinding.
- Heat ghee in a pan. Fry the chicken in ghee till almost cooked.
- Remove the chicken and keep aside. In the same ghee, fry the ground masala from step 3.
- Add salt to taste and sugar and fry till the masala emits a nice aroma.
- Add the chicken to the masala and cook till chicken is ready and the masala becomes thick.
- Add curry leaves to garnish.
Recipe by YourHungerStop at https://www.yourhungerstop.com/chicken-ghee-roast/
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