Chicken Ghee Roast is a popular Mangalorean dish which uses spices and clarified butter to roast the chicken. It can be made dry to have as a starter or it can also be made as semi gravy for rice, naan etc...
INGREDIENTS :
To Marinate :
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Chicken with Bones : 1 kg (clean & cut to medium pieces)
Lemon Juice of 1
Yogurt/ curds : ½ cup
Turmeric powder : 1 tsp
Salt to taste
To Grind :
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Long red Kashmiri chillies : 20-25 or Kashmiri Chilli Powder : 4 tbsp
Coriander seeds :1 tbsp
Cumin seeds : ½ tsp
Peppercorns : 2 tsp
Fenugreek seeds : ½ tsp
Garlic : 12-15 cloves
Tamarind : small size (soaked in water)
Ghee : 4 to 5 tbsp
Sugar or Jaggery : 2 tsp (optional)
Curry leaves : few
Coriander leaves : 2 tbsp (chopped) to garnish
Method :
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Marinate the chicken with above listed ingredients "To Marinate" for atleast 1 hour or more. (Overnight marination is also good)
Meanwhile roast red chillies, coriander seeds, cumin seeds, peppercorn and fenugreek seeds. Take care not to burn them.Grind the roasted spices along with tamarind and garlic to thick and fine paste.
Place a heavy bottom pan on medium high flame and add half ghee, when ghee is hot add the marinated chicken and cook till ¾th done. Toss it around often so it cooks evenly.
Once done, transfer the chicken to another vessel and reserve the stock released by the chicken in the separate bowl . Keep this aside.
To the same pan, add remaining ghee and add the grounded masala paste, saute it on medium heat till the oil starts leave the side of the pan. Keep stirring in between to prevent from burning and sticking to the pan.
Now add the cooked chicken, salt and ½ cup of reserved stock,taste and adjust the salt, mix well and fry it till the masala dries up and the chicken pieces is coated well with masala.
Now add sugar (optional), curry leaves and coriander leaves. Remove from the heat and serve with Ghee Rice/ white rice/ roti / chappati or any rice of your choice. Enjoy...
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