Chicken Ghee Roast has a fiery red, tangy and spicy with a flavor of ghee and roasted spices. It can be made dry to have as a starter or it can also be made as semi gravy for rice, naan. This Dish has originated from a coastal city named Kundapur (near Mangalore), Karnataka. This dish is very popular among all coastal cities. This is very Super easy to make and hope you will enjoy it!
INGREDIENTS
Chicken Marination
Chicken - 1 kg
Turmeric Powder – ½ tsp/2.5 gm-
Kashmiri Chilli Powder – 1 tsp/5 gm
Salt – 1 tsp/5 gm
Lemon Juice – 1 tbsp/15 ml
Yogurt – 2 tbsp/30 gm
For Masala
Coriander Seeds – 2 tsp/10 gm
Fennel Seeds – 1 tsp/5 gm
Cumin Seeds– 1 tsp/5 gm
Black Pepper – 1 tsp/5 gm
Whole Red Chillies – 4 Nos.
Whole Kashmiri Chilli – 5 Nos.
Oil – 2 tbsp/30 ml
Onion – 3 Medium
Ginger – 2 Inches
Garlic – 3 Cloves
Tamarind Juice – 2 tsp/10 ml
Jaggery – 1 tsp/5 gm
Garam Masala – 1 tsp/5 gm
Yogurt – 2 tbsp/ 30 gm
Cinnamon – 1 Inch
Black Cardamom – 2 Nos.
Green Cardamom– 4 Nos.
Clove - 4-5 Nos.
Clarified Butter – 1 tbsp/15 ml
Curry leaves
METHOD
For Chicken Marination
Take Chicken Pieces in a bowl.
Marinate the Chicken with Turmeric Powder, Kashmiri Chilli Powder, Salt, Lemon Juice, Yogurt, mix well and keep it aside until Masala is prepared.
For Masala
In a pan add Coriander Seeds, Fennel Seeds, Cumin Seeds, Black Pepper, Whole Red Chillies, Whole Kashmiri Chilli then dry roast the spices and keep it aside to cool.
Heat Oil in a Pan, add Onion, fry well and keep it aside to cool.
Take all the Dry roasted Spices and add fried Onion, Garlic, Ginger, Tamarind Juice and Jaggery, then grind it to a paste consistency.
Now, in the same Pan, add Cinnamon, Black Cardamom, Green Cardamom, Clove, Clarified Butter, marinated Chicken and fry for 5 minutes on medium flame.
Add the Masala Paste to the Chicken.
Add Garam Masala, Salt and mix well.
Cover and cook on medium flame for 5 minutes.
Cook further until oil separates.
Finally, add Curry Leaves and mix well.
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