Ghee Roast Chicken is a traditional classic Mangalorean style recipe from the kitchen of Mangaloreans. It is an amazing combination of chicken that is marinated for hours and cooked in a great masala with rich ghee giving the flavor and aroma to this recipe. This recipe is amazing and will leave you speechless.
It is a fiery red, tangy, and spicy with the amazing flavor of ghee roasted spices. It is a lovely dish and if you are planning for a date night, you should try out this recipe!!
The flavors will surely warm your hearts and soul! Let’s check out the recipe!
Ingredients required:
Chicken 1 kg cut into pieces, Curd 1/2 cup, Turmeric powder 1/2 tsp, Lemon juice 1 tbsp, Salt to taste, Jaggery 2 tsp (or sugar), Curry leaves 1 sprig, Ghee 6 tbsps, Dry red chillies 7 to 8 spice and large, Dry red chillies 3 small and red, Black peppercorns 7-8, Cloves 3, Fenugreek powder 1/2 tsp, Coriander seeds 1 1/2 tbsps, Cumin seeds 1/2 tsp, Garlic flakes 7-8, Tamarind paste 1 1/2 tbsps
Procedure
First Marinate the chicken in curd, turmeric powder, lemon juice, and half a tsp of salt for at least 2 to 3 hours or overnight in a fridge can be preferred.
Now dry roast the red chillies on low flame for at least 2-3 minutes. Now in the same pan, add 1 tablespoon of ghee to it and add fenugreek seeds, cumin seeds, coriander seeds, cloves, and peppercorns and also roast them on low flame for 3 minutes. Once done, remove and keep aside.
Grind the roasted spices and chillies along with garlic cloves and the tamarind paste and churn it to a paste.
Now, heat 2-3 tbsps of ghee in a heavy pan, cook the marinated pieces along with the marinade, and cook for 20-30 minutes or until cooked.
Remove the chicken and in the same vessel, add ghee and add the paste we prepared earlier. Saute on low to medium flame for a few minutes until you see ghee separating from the mixture.
Now re-add the chicken to it and cook for 4-5 minutes until well combined. Add salt as per requirement and mix.
Now reduce the flame, and cover it and cook until completely cooked and the chicken is well coated with the paste.
Remove it in serving dishes, garnish with curry leaves and serve with ghee rice or jeera rice and enjoy!!!
