Chicken Ghee Roast

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

1. 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.
2. Dry roast the red chilies on low flame for 2 mins. Remove from fire and keep aside.
3. 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.
4. 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.
5. 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.
6. Remove the sauteed chicken and keep aside.
7. 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. 
8. Add chicken pieces and mix well. Add Jaggery, curry leaves and salt to taste. Cover and cook for more 4-5 mins.
9. Remove lid, roast chicken for 2-3 mins. Turn off the flame.
10. Garnish with curry leaves and serve hot.