Chicken ghee roast is a popular Mangalorean delicacy which originated from a small town Kundapur near Mangalore. This is a red, tangy and spicy dish with a flavour of ghee. Dry roasted spices ground to an aromatic masala is coated on the chicken pieces and cooked in ghee. It goes very well with neer dosas, parathas, roti and rice.
Ingredients
For marination
1. Chicken – ½ kg
2. Lemon juice – 1 Tbsp
3. Turmeric – ½ tsp
4. Thick curd – 4 Tbsp
5. Salt
For the paste
1. Kashmiri chilli -10
2. Corriander seeds – 2 Tbsp
3. Cummin seeds – 1 tsp
4. Fennel seeds (saunf) – ½ tsp
5. Pepper – 1 tsp
6. Cloves – 4
7. Fennugreek (Methi) – ¼ tsp
8. Tamarind – ½ lime size
9. Garlic – 5
For roasting
1. Ghee – 2 Tbsp
2. Fried curried leaves – 1 Tbsp
3. Jaggery – 1 Tbsp
Preparation
1. Marinate chicken with lemon juice, turmeric, curd and salt for minimum 2 hours.
2. Dry roast kashmiri chillis and keep aside. Then dry roast the rest of the ingredients for the paste except tamarind and garlic and keep aside for cooling.
3. Grind the roasted spices with tamarind and garlic with little water to a fine paste.
4. Heat ghee and add the marinated chicken . Cook for 5-6 minutes on low flame till it is half cooked and keep aside the chicken.
5. Add ground paste to the same pan. Saute for 2-3 minutes.
6. Add the cooked chicken and mix well to coat the masala well on the pieces. Add salt and jaggery. Cook for 7-8 minutes on low flame till done.
7. Remove and add fried curry leaves.
Suggestions
1. Kashmiri red chillies is used to make it less spicy and colourful.
2. In lieu of chicken you can use paneer, mushroom, mutton, prawns,crabs,.etc.
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