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Saturday, 30 August 2014

Chicken Ghee Roast

LOVED this dish! CHICKEN GHEE ROAST from the state of Karnataka. I have never tasted this before. To be frank I live in Karnataka for past 2 years and I have never really had their authentic dishes yet! *facepalm* and this is an authentic chicken dish from Mangalore. I have been collecting few recipes of the state I live currently. So you can expect to see more. Ok ok coming back to the Chicken Ghee Roast. I know the state of Kerala has a Chicken Roast recipe. And the first time I heard about this dish in a food show (I watch too many. Am like an ADDICT! Am addicted, totally) and the word "ghee" actually caught my attention. 

And yes the dish stands true to its name. Its cooked in Ghee completely. Well you can use half ghee and half oil but trust me you MUST MAKE this ONLY with GHEE! The aroma of ghee and the spices is just too good to miss and flavours were so fresh to me. It really has got an unique flavour and aroma. I just could not stop eating it. Its so worth of all the calories. 

Serves 3 - 4

You Will Need:
1 Kg Chicken
Juice of a Lime
1/2 Cup Yogurt
1 tsp Turmeric Powder
30 Kashmiri Red Chillies
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
2 tsp Peppercorns
1/2 tsp Fenugreek Seeds
10 Garlic Cloves
Cherry sized Tamarind Soaked in 2 tbsp water
A cup of Ghee
1 tsp Sugar
Some coriander leaves, Chopped
Few Curry Leaves

The Cooking:

Place the chicken in a bowl and add lime juice,yogurt, turmeric and salt. Mix all these together and marinate for an hour at least or overnight.

Meanwhile, dry roast red chillies, coriander seeds, cumin seeds, peppercorns and fenugreek. Cool the roasted spices and grind in a mixer along with the tamarind and garlic cloves. Grind it to a fine smooth paste. Keep aside.

Heat a large pan with 1/4th cup of ghee. Once the ghee is hot add the marinated chicken along with the marinade and cook till the chicken is almost done. Then transfer the chicken to a bowl and keep aside. In the same pan heat the remaining ghee and add the ground masala paste. Cook this till the masala is cooked and oil separates from the sides.

Once the masala is done tip in the previously fried chicken along with the juice accumulated from the chicken into the masala with salt. Cook this till the chicken is cooked through and the masala dries. Then add the sugar, curry leaves and coriander leaves. Stir well for few mins and take off heat. Serve hot!

Happy Cooking!


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