CHICKEN GHEE ROAST
A popular Mangalorean delicacy - Chicken Ghee Roast, is a classic recipe among South Indian Chicken Dishes. Fiery red, tangy and spicy chicken is prepared in Ghee roasted spices.
Recipe Type: Main Course
Cuisine: Mangalorean / South Indian
Preparation time: 15 min
Cook time: 45 min
Total: 1 Hour
Serves: 5
Author: Saranya Prabhu
INGREDIENTS:
For Marination
- 1 kg Chicken
- 1/2 cup curd, thick yogurt
- 1/2 teaspoon turmeric powder
- 1 tablespoon lemon juice
- Salt to taste
Other ingredients
- 6 tablespoon ghee
- 7 - 8 dry red chilies
- 7 - 8 black peppercorns
- 3 cloves
- A pinch fenugreek seed
- 1 1/2 tablespoon coriander seeds
- 1/2 teaspoon cumin seeds
- 7 - 8 garlic flakes
- 2 teaspoon Jaggery
- 1 1/2 tablespoon Tamarind paste
HOW TO MAKE
- Marinate chicken in curd, turmeric powder, lemon juice and half tsp of salt for a minimum of 2 to 3 hours or overnight in the refrigerator.
- Dry roast the red chilies on low flame for 2 mins. Remove from fire and keep aside.
- In the same pan, add a tsp of ghee and roast fenugreek seed, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 2 mins. Remove from fire and cool.
- Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. (I have used 1/2 cup water for grinding), Keep aside.
- Heat 3 tbsp ghee in a heavy bottomed vessel, place the marinated chicken and roast on high flame for 2-3 mins. After 3 minutes of roasting lower the flame, cover and cook for 15-20 mins or till the chicken is three forth cooked.
- Remove the sauteed chicken and keep aside.
- In the same vessel, add the remaining ghee and add the prepared masala paste. Saute on low to medium flame for 7-9 mins or till the ghee separates.
- Add chicken pieces and mix well. Add Jaggery, curry leaves and salt to taste. Cover and cook for more 4-5 mins.
- Remove lid, roast chicken for 2-3 mins. Turn off the flame.
- Garnish with curry leaves and serve hot.
