The Food Diary - Chicken Ghee Roast

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Restaurant style 'CHICKEN GHEE ROAST' prepared at home.
This is a very popular Mangalorean dish and is an absolute delight to mop it up with some Neer Dosa or piping hot Ghee rice.🍚
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The ghee flavoured fiery red,tangy and spicy dish was on my "to prepare list" ever since my taste buds had the privilege to enjoy it in one of the restaurants in Bangalore.
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The basic tip that the recipe carries is try not to skimp on Ghee.The use of ghee gives the dish it's flavour and makes it delectable.For that appealing red colour go for Kashmiri chillies .🌢
Detailed Recipe given below:


Ingredients

Chicken 800 gms 

Yogurt 1 cup

Red Chilli  powder 1 tsp/as per your taste

Turmeric 1/4 tsp

Ginger 1/2 Tsp paste

Garlic 1/2 Tsp paste

Pepper 1/2 Tsp

Coriander powder 1 Tbsp

Lime juice 2 Tbsp

Salt 1.5 Tsp

Fennel seeds 1 tsp

Peppercorns 1/2 Tsp

Cumin Seed 1/2 Tsp

Fenugreek seeds 9-10

Cinnamon 2" stick

Whole Cloves 5-6

Garlic 12-13 pods

Ginger 11/2“ grated

Coriander Seeds 2 Tbsp

Kashmiri Chilli 6 -7

Tamarind pulp 2 Tbsp

Jaggery 2 Tsp

Ghee 7 Tbsp

Curry Leaf 10


Preparation


Step 1

Wash the chicken pieces thoroughly and marinade it in yogurt, ginger and garlic paste, coriander powder, pepper powder, red Chilli powder, turmeric powder ,1 Tsp salt and lime juice. Keep the marinated chicken aside for about 1-2 hr.


Step 2

In a pan heat 1 Tbsp ghee and add to it 12-13 garlic pods, fennel seeds, peppercorns, cumin seeds, fenugreek seeds, cinnamon, whole cloves, grated ginger, coriander seeds, and whole Kashmiri red chilies. Fry this for about a minute ,then add the tamarind pulp to the pan and about a cup of water. Allow the water to boil for about five minutes so that the masalas get soft. Cool down this mixture and make it into a fine paste.


Step 3

In a another pan, add about 1-2 Tbsp ghee and the marinated chicken along with the marinade. Cover and cook till the marinade thickens and the chicken is cooked.


Step 4

In another heavy bottomed pan, heat about 5 Tbsp, temper it with a good handful of curry leaves and add the masala paste along with 1/2 Tsp salt. Fry the masala completely and keep adding water so that the flavours from the aromatic spices get thoroughly blended with each other. The masala is done when  ghee starts floating on top of the masala. This takes about the same amount of time that takes the chicken marinade to be cooked.


Step 5

Then mix the cooked chicken to the fried masala and continue frying for about 10 minutes. Add some powdered jaggery and mix well. Then add  salt as per taste and adjust if it is less.


Step 6

By now the chicken should be completely cooked and should get coated with a thick layer of masala.When ghee starts floating along with the masala then the recipe is done.

Garnish with curry leaves or coriander and serve hot.

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