Chicken Ghee Roast

When there is wonderful food, any occasion becomes a party! Chicken is used in a variety of cuisines, including soups, starters, main courses, and many others. One such tantalizing, sizzling, and traditional treat is the Chicken Ghee Roast, which is popular throughout Southern India, particularly Mangalore.

Chicken Ghee Roast is a hallmark food of Tuluva Mangloreans that is thought to have originated in Kundapur, a town near Udupi. The dish’s color remains brilliant red and contains a variety of flavors such as tanginess, spiciness, and a faint sweet taste. The use of spices and ghee improves the scent of the dish.

In Chef Deena Kitchen, the process of producing Chicken ghee roast is presented in a simple manner, where basic spices are dry roasted and grounded together. The ground paste is mixed into the chicken, in combination with a few powder masalas, and marinated. The marinated chicken is then fried with the prescribed seasoning and served. The detailed technique is explained step by step, with images to help you understand.

Serving
- 4 servings
Cooking Time
- 40 mins
Difficulty
- Easy
- Intermediate

Ingredients:

1/2 Kg
Chicken
15 No's
Shallots
10 - 15 Cloves
Garlic
10 No's
Red Chili
1 Tsp
Coriander Seeds
1/4 Tsp
Pepper (Black)
1/4 Tsp
Cumin Seeds
1/2 Tsp
Fennel Seeds
For Tempering
Whole Garam Masala
1/4 Tsp
Turmeric powder
Small Piece
Tamarind
Small Piece
Ginger
As Required
Curry Leaves
As Required
Coriander Leaves
100 ml
Curd
To Taste
Salt
3 Tbsp
Ghee

Directions:

1
First step in this preparation is to dry roast the spices. To a pan, add Coriander Seeds, Cumin Seeds, Fennel Seeds , Black Pepper, Red Chillies, Curry Leaves , Tamarind and roast in low flame until they turn crunchy & aromatic..
2
Transfer the roasted spices to a mixer's jar, and then add the shallots, 4 cloves of garlic, and a small piece of ginger.
3
Pour in the necessary amount of water and process into a fine paste.
4
After the chicken has been cut and cleaned, marinate it in a bowl with salt, turmeric powder, and coriander leaves.
5
Cover the mixture with a lid and set aside for 30 minutes to rest the chicken. Uncover the lid, then add the ground paste and 100 ml of fresh curd to the chicken, mix thoroughly, and set aside for 10 minutes for the best flavor.
6
Heat ghee in a pan and add Fennel seeds, Cardamom, Cinnamon sticks, cloves, bay leaf, curry leaves, and garlic cloves.
7
After adding garlic clove, reduce the flame and add Turmeric Powder. Add the marinated chicken and continue cooking.
8
In this stage, you can pour little amount of water if required. Cook the Chicken until it attains a dry state without covering it using a lid.
9
The delicious Chicken Ghee Roast is now ready to enjoy.