Since chicken is the choice of meat for many, we have discovered various ways to enjoy this staple. Chicken ghee roast involves a bundle of spices that add a tinge of Indianess to this otherwise westernised dish. The recipe uses traditional signature Mangalorean spices. It is popular at weddings in Mangalore.
This dish is nothing like the westernised roast that is low on spice. My uncle made this roast at a family function and I enjoyed it so much that I couldn’t help but take down the recipe. Here’s the easy recipe of chicken ghee roast that makes for a succulent and tasty dish.
Ingredients: (Serves 4-5)
1 kg chicken (cut into medium pieces)
1 tsp turmeric powder
25-30 Kashmiri red chillies
8 spicy Byadagi chillies
1 tsp coriander seeds
½ tsp cumin seeds
½ tsp fenugreek (methi) seeds
12 garlic cloves
Tamarind water (as per taste)
Curry leaves for tempering (4-5)
Sprigs of coriander leaves (for garnishing)
1 lemon juice
½ cup of curd
¼ cup of homemade ghee
1. Marinate the chicken in curds with salt, turmeric powder and lemon juice for about three to four hours.
2. Roast the chillies, coriander seeds, cumin seeds, peppercorn, fenugreek seeds. Grind all this with tamarind water and garlic to make a thick paste.
3. In a large pan, heated on medium flame, add the ghee. To this add the marinated chicken and cook well. Transfer the chicken to a vessel while retaining the liquid released by the chicken in a separate bowl.
4. Add the remaining ghee to the hot pan and fry the masala till the rawness disappears and themasala releases oil.
5. Add the chicken, salt and ½ cup of the reserved liquid and fry till the masala dries up.
6. Temper the chicken with curry leaves (add curry leaves to warm oil and pour on the cooked chicken).
7. Garnish with coriander leaves.
8. Serve with rice or as an appetiser.