CHICKEN GHEE ROAST

Chicken Ghee Roast is a popular Mangalorean delicacy. Chicken Ghee Roast recipe where the chicken is a roasted and slow-cooked in spices in ghee resulting in tender, juicy and flavoursome chicken.  The name says it all. It is one of the most loved chicken recipes, from Karnataka. This chicken ghee roast recipe originated in the kitchen of Shetty lunch home, Kundapura, about 90 kms from Mangalore. But now this recipe has crossed borders and is a must have recipe in any Mangalorean non-vegetarian restaurants. The beauty of Mangalorean food is in its simplicity yet a fantastic depth of flavour. Authentic ghee roast chicken is an expansion of spicy and tangy flavours, made with lots of ghee, byadgi chillies, spices, tamarind and jaggery. I know the idea of ghee roast is very daunting especially when we look at the amount of ghee that goes into its making. But if there is one thing that you need to know about this dish it is “Do not skim on ghee”. This dish needs that ghee floating on the top and it is full of flavours, whatever you take a slice of bread to wipe it off the plate or add some rice to finish every drop of it. But don’t let go waste. Perfect when served with Steamed Rice or Neer Dosa. Here I served it with Kerala/ Malabar Parotta/ Paratha and relished.

INGREDIENTS:

500 gm Chicken

¼ Cup thick Yogurt / Curd

¼ Cup Ghee/ Clarified Butter

1 Onion, chopped finely

Salt to taste

1 teaspoon Jaggery

Few Curry Leaves

                                   

For Fresh Masala Paste:

4-5 Dry Red Chillies/ Lal Mirchi

8-10 Byadgi Red Chillies/ Byadgi Mirchi

1 ½ teaspoon Coriander Seeds/ Sukha Dhaniya

1 teaspoon Cumin Seeds/ Jeera

1 teaspoon Black Peppercorns

1 teaspoon Fennel Seeds/ Saunf

4-5 Garlic Cloves/ Lahsun

½ “Ginger/ Adrak

1 teaspoon Lemon Juice

1 tablespoon Tamarind Pulp

METHOD:

STEP 1 – Heat a pan on low flame. Dry roast both the chillies with coriander seeds, cumin seeds, fennel seeds, peppercorns till aromatic.

STEP 2 – Transfer on a plate and let it cool down.

STEP 3 – Now add all ingredients in a mixer pot, add lemon juice, garlic cloves, ginger and tamarind pulp. Blend to make a fine paste. Add 1-2 tablespoon water while blending to make it smooth and fine.

STEP 4 – Wash chicken pieces under running tap water.

STEP 5 – In a bowl, add chicken pieces, freshly grounded masala, curd and mix it well so that the masala will coat the chicken pieces. Cover it with lid.

STEP 6 – Cover it and keep it in refrigerator for 1 hour.

STEP 7 – After the said time, remove the bowl from fridge and keep it out for 15-20 minutes.

STEP 8 – Heat a pan with ¼ cup ghee on medium flame.

STEP 9 – Add chopped onion and roast it until raw smell vanishes.

STEP 10 – Then add marinated chicken pieces in it and mix well. Do not add any water at this stage.

STEP 11 – Cook on medium flame for 10-15 minutes stirring it occasionally.

STEP 12 – Now add ½ cup water and mix it well.

Cover the pan and cook for 15 minutes. Stir it in between.

STEP 13 – After 15 minutes, add jaggery, salt as per your taste and give a nice mix.

STEP 14 – Again cook it for some more time till chicken pieces are completely cooked.                                       

STEP 15 – Finally add curry leaves and mix it well and cook for just 1-2 more minutes.

Your chicken ghee roast is ready to serve.

                                     

Serve it hot with any Indian flatbread, steamed rice and enjoy. Here I have served it with hot and flaky Malabar/ Kerala Parotta and savoured it.