Chicken ghee roast

This chicken recipe is a traditional chicken recipe from mangalore. Here, the spices are roasted and then grinded into a fine paste, which then finally gets coated around the chicken pieces.

Chicken pieces are initially kept for marination and are shallow fries in ghee. The roasted spices gives an aroma and flavour to our curry. Since homemade masala is used to cool this chicken recipe, this dish has got a classy flavour. The addition of ghee actually enhances the flavour. This dish has got a fiery red colour.

The total preparation time is approximately 1 hour, excluding the marination time. This recipe can serve 6 to 8 persons. You can go through this simple recipe which is very easy to prepare. You can serve this dish with rice, chappathi, neerdosa, etc.

Chicken ghee roast

Ingredients:

1.) To make chicken marinade :

  • Chicken – 1 kg
  • Ginger garlic paste – 1 teaspoon
  • Curd – 1 tablespoon
  • Lemon juice – 1 teaspoon
  • Chilli powder- 1 teaspoon
  • Turmeric powder- 1/4 teaspoon
  • Salt – 1 teaspoon

2.) To make masala :

  • Dried Kashmiri chillies – 8
  • Cumin seeds – 1 teaspoon
  • Fennel seeds – 1 teaspoon
  • Peppercorns – 1 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Garlic – 10 pods
  • Tamarind (gooseberry size) soaked in water
  • Water – to grind

3.) Roasting of chicken :

  • Marinated chicken pieces
  • Chopped onions – 3
  • Dry red chilli – 2
  • Ghee – 4 tablespoon
  • Curry leaves – 2 sprig
  • Ground masala paste
  • Salt – 1 teaspoon
  • Jaggery – 2 teaspoon

Method of preparation :

1.) Marinating of chicken :

  • Wash and clean the chicken pieces and transfer it to a bowl
  • Add ginger garlic paste, curd, lemon juice, chilli powder, turmeric powder and salt to it
  • Mix well and let it rest for about 1 hour.

2.) Preparing masala paste :

  • Dry roast kashmiri chillies, cumin seeds, fennel seeds, peppercorn and fenugreek seeds
  • Allow it to cool and transfer it to a mixer grinder
  • Add garlic, tamarind and sufficient water to grind them and form a paste
  • Keep the masala paste aside.

3.) Roasting of chicken:

  • Heat ghee in a kadai and add the marinated chicken pieces to it
  • Fry the chicken in high flame for about 10 minutes, by sauting them in between
  • Remove the chicken pieces from kadai
  • Now add the dry red chilli and chopped onions to the ghee, which is leftover in kadai after frying the chicken pieces
  • Once the onion changes its colour, add salt and ground masala paste to it
  • Now add jaggery and saute well
  • Further add the half fried chicken pieces
  • Cook for 10 to 15 minutes in medium flame and make sure that the masala has become thick and the chicken pieces are completely coated with this masala paste
  • Garnish the chicken with curry leaves
  • Switch off the flame and serve hot with chappathi, rice, variety rices etc.