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Monday, 6 February 2012

Chicken ghee roast

This is one of the most famous chicken dishes of Mangalore  and one of my favourite.  As the name suggests it is prepared in pure Ghee and any substitute for ghee will spoil the dish.  Its very spicy and rich in calories.  I learned this dish from My Roopa Aunty who used to prepare this  better than any one.  I have made little changes because the Baffat Powder is not available in Kerala




 

Chicken                                        1kg
Onions                                          big  2
Ghee                                             ¼ cup
Garlic                                           10 to 15 flakes
Chopped coriander leaves           ½ cup
ginger   grated                              1tbsp
green chilly                                   4or 5
Tamarind paste                             1tbsp
Curd                                            2tbsp
For masala   dry roast all the above ingredients
Red chilly                                   20 to 25
Coriander seeds                         1tbsp
Jeera                                           1tsp
Methi                                           ¼ tsp
Cloves                                         4
Cinnamon stick                           1 inch
Salt to taste

Method:

Marinate chicken with curd and salt for 15 min.
Dry roasted all spices finely grind it with little  water and tamarind paste.
Heat ghee in pan..fry finely chopped garlic till light brown then add grated ginger and finely chopped green chilly fry  it  for 3 min..then add chopped onions fry till brown..then add masala fry till ghee separate from masala add 1tbsp of chopped coriander leaves fry for a min then add marinated chicken.. add little salt(remember marinated chicken have salt so care full) add ½ cup of water and cook till masala become thick.  Then add remaining chopped coriander leaves…turn off gas.   Serve hot with neera dosa,rice ,etc.

Tips:--  Its very spicy, you can use the chillies according to your requirement.

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