Name: Chicken Ghee Roast
Prep time: PT-494373H27M53S
Cook time: 30 min
Total time: PT-494373H27M53S
Yield: 5 -6
Ingredients: 1 Kg Chicken, with bones; Juice of 1 Lime; ½ cup thick curd; ½ Tsp Turmeric powder; Salt to taste; 6 to 10 dried Red Chillies ( depending on your spice intake); 1 heaped Tsp Black Pepper; 2 Tsp Coriander seeds (Dhania); 1 heaped Tsp Cumin seeds (Jeera); 1 Tsp Fenugreek seeds (Methi); The Roasted Mix (given above); 5 – 6 Garlic cloves; 1 inch Ginger; 3 – 4 Tbsp Tamarind water; 2 -3 Tbsp of water ( If needed while grinding); ¼ cup + 2 Tbsp of Ghee; 1 -2 Tsp Jaggery

Description

A Gastronomic Delight from Mangalore

Scale

Ingredients

Ingredients to Marination :

1 Kg Chicken, with bones
Juice of 1 Lime
½ cup thick curd
½ Tsp Turmeric powder
Salt to taste

Ingredients For Dry Roasting :

6 to 10 dried Red Chillies ( depending on your spice intake)
1 heaped Tsp Black Pepper
2 Tsp Coriander seeds (Dhania)
1 heaped Tsp Cumin seeds (Jeera)
1 Tsp Fenugreek seeds (Methi)

Ingredients For Grinding :

The Roasted Mix (given above)
5 – 6 Garlic cloves
1 inch Ginger
3 – 4 Tbsp Tamarind water
2 –3 Tbsp of water ( If needed while grinding)

Other Ingredients :

¼ cup + 2 Tbsp of Ghee
1 –2 Tsp Jaggery

Instructions

Wash, clean and pat dry chicken pieces
In a large bowl marinate the chicken along with the curd, lemon juice, turmeric powder. Massage the chicken pieces well with the marinade. Keep aside for 1 Hr or more. In case you marinate it for more than 1 hr, it’s a good idea to refrigerate it.
In a pan over medium heat, dry roast the ingredients under “to be Roasted”. Care should be taken to keep stirring constantly and not to over roast as they will undergo a second round of cooking later. Cool and fine grind them along with the rest of the ingredients for “Grinding” that is, garlic cloves, ginger, tamarind water and a little water.
Next take a heavy bottomed pan and heat the ghee. Add the marinated chicken, piece by piece (without the liquid marination). Stir and cook the chicken by tossing from one side to the other. When the chicken is 3/4^th cooked remove them to a plate as they will get further cooked a second time round.
In the same pan add the rest of the curd marination. Stir well and cook for a minute or two. Pour into a bowl and keep it ready.
To the same pan, put the finely ground masala and give it a good mix over Low flame. Now add 2 Tbsp of ghee along with the cooked marinated stock (Instruction No: 5), salt according to taste and the jaggery. Keep stirring constantly from time to time.
Return the chicken pieces to the pan. Gently mix the chicken pieces with the masala-ghee gravy. Leave the chicken over Low flame and cook for 5 min or so till chicken is evenly done. Add the curry leaves just before taking off the flame. Give it a good mix to infuse the curry leaves .
Serve hot teamed with roti, paratha, naan, rice or pulao.

Nutrition

Serving Size: 5 -6